Bacon Cheddar Venison Burgers with Caramelized Onions & BBQ Mayo
1 burger of bacon cheddar venison burgers with caramelized onions & bbq mayo contains 648 Calories. The macronutrient breakdown is 28% carbs, 48% fat, and 24% protein. This is a good source of protein (70% of your Daily Value).
- Makes
- 4 burger
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
Ingredients
Worcestershire sauce 1 ½ tsp or 9g
Cheddar cheese 4 slice (1 oz) or 112g
Barbecue sauce ¼ cup or 62g
Directions
- In a mixing bowl, thoroughly combine the ground venison, bread crumbs, egg, seasonings, Worcestershire, salt and pepper to taste. With moistened hands, form the mixture into four even patties. Cover and set aside in fridge until ready to cook.
- To caramelize the onions: Peel onion and cut in half. Cut lengthwise into 1/2 inch slices. Coat the bottom of a wide, thick-bottomed sauté pan with olive oil. Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out. After 10 minutes, sprinkle some salt over the onions,then add a small pinch of sugar to help with the caramelization process. Add a little bit of water to the pan if the onions begin to dry out. Let cook for 30 minutes to an hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning. A metal spatula will help you scrape up the browned bits from the bottom of the pan as the caramelization proceeds. As the onions cook down, you may find you need to scrape the pan every minute, instead of every few minutes. Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color. Remove from heat and set onions aside
- You may wish to begin heating your grill or a cast iron griddle in the last 30 minutes of cooking the onions. Cook burgers on the preheated grill as desired ; 4-6 minutes per side for medium. Place a slice of cheese on each burger in the last 3 minutes of cooking on the second side, allowing it to melt.
- To assemble the burgers: Whisk together the Miracle Whip and the BBQ sauce, and a dash of hot sauce if you desire. spread desired amount on the inside of the buns. Then, add your burgers, top with 1 & 1/2 slices of the cooked and cooled bacon, 1/4 of the caramelized onions and lettuce/tomato. Man up. Chow down.
Nutrition Facts
For 1 burger of bacon cheddar venison burgers with caramelized onions & bbq mayo (285g)
| Nutrient | Value | %DV |
|---|---|---|
| Calories | 648 | |
| Fats | 34g | 44% |
| Saturated fats | 13g | 63% |
| Trans fats | 0.4g | |
| Cholesterol | 90mg | 30% |
| Sodium | 891mg | 39% |
| Carbs | 46g | 17% |
| Net carbs | 44g | |
| Fiber | 2g | 6% |
| Sugar | 7g | |
| Protein | 39g | |
| Calcium | – | |
| Iron | – | |
| Potassium | – | |
| Vitamin D | – | |
| Vitamins and Minerals | ||
| Alpha carotene | – | |
| Beta carotene | – | |
| Caffeine | – | |
| Choline | – | |
| Copper | – | |
| Fluoride | – | |
| Folate (B9) | – | |
| Lycopene | – | |
| Magnesium | – | |
| Manganese | – | |
| Niacin | – | |
| Pantothenic acid | – | |
| Phosphorus | – | |
| Retinol | – | |
| Riboflavin (B2) | – | |
| Selenium | – | |
| Theobromine | – | |
| Thiamine | – | |
| Vitamin A IU | – | |
| Vitamin A | – | |
| Vitamin B12 | – | |
| Vitamin B6 | – | |
| Vitamin C | – | |
| Vitamin D IU | – | |
| Vitamin D2 | – | |
| Vitamin D3 | – | |
| Vitamin E | – | |
| Vitamin K | – | |
| Zinc | – | |
| Sugars | ||
| Sugar | 7g | |
| Sucrose | – | |
| Glucose | – | |
| Fructose | – | |
| Lactose | – | |
| Maltose | – | |
| Galactose | – | |
| Starch | – | |
| Fats | ||
| Saturated fats | 13g | 63% |
| Monounsaturated fats | – | |
| Polyunsaturated fats | – | |
| Trans fats | 0.4g | |
| Fatty Acids | ||
| Total omega 3 | – | |
| Total omega 6 | – | |
| Alpha Linolenic Acid (ALA) | – | |
| Docosahexaenoic Acid (DHA) | – | |
| Eicosapentaenoic Acid (EPA) | – | |
| Docosapentaenoic Acid (DPA) | – | |
| Amino Acids | ||
| Alanine | – | |
| Arginine | – | |
| Aspartic acid | – | |
| Cystine | – | |
| Glutamic acid | – | |
| Glycine | – | |
| Histidine | – | |
| Hydroxyproline | – | |
| Isoleucine | – | |
| Leucine | – | |
| Lysine | – | |
| Methionine | – | |
| Phenylalanine | – | |
| Proline | – | |
| Serine | – | |
| Threonine | – | |
| Tryptophan | – | |
| Tyrosine | – | |
| Valine | – | |
