Venison Burger with Fried Duck Egg
This to me is the Cadillac of burgers; whether it be beef, bison, or ground venison that I used in this recipe. I mixed shallots, garlic, balsamic vinegar and Worcestershire sauce into the venison and grilled the patties to a medium. With venison, you don’t want the burger cooked well done since it’s so lean. A little pink is ok. Then I topped the burger with garlic aioli and a fried duck egg; all on a toasted brioche bun.
Servings: 2 burgers
Equipment
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 1 lb ground venison
- 1 shallot finely chopped
- 2 garlic cloves minced
- 1 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 1/2 tbsp butter or duck fat
- 1 duck egg
- garlic aioli
- 2 brioche buns toasted
Instructions
- Mix the ground venison with the balsamic vinegar, Worcestershire sauce, shallots, garlic, salt, and pepper.
- Form 2 - 8 oz patties.
- Turn the charcoal gray in the chimney starter. Pour in the grill and place the grate on. Place the patties directly over the charcoal.
- Grill for 4-5 minutes a side for a medium center.
- Once the burgers are done, melt the butter in a small skillet over medium high heat. Crack in the duck egg. Cook for 2 minutes.
