Venison Burgers stuffed with Danish Blue Cheese & White Peach Preserves, topped with Avocado Carpaccio & Elk Liver Pate’ served with Baked Avocado Fries.
Stuffed Venison Burgers with Avocado. I have made the most amazing, generous, supportive friends since embarking on my Hunt Cook Repeat journey just months ago. Some friendships are new; some rekindled. We find a common thread with the people who touch our lives, and these unique threads weave themselves into our own intricate tapestry to wrap ourselves in to inspire adventures, creativity, and support. Yes… there’s a romantic deep in this old soul of mine… but why not romanticize what inspires us? Stuffed Venison Burgers with Avocado Carpaccio and Baked Avocado Fries…
I have been gifted much, and by many. These gifts to help me find my way. Gifts of time, knowledge, experience, introductions, first chances, instruction, camaraderie, and gorgeous ingredients to work with! These beautiful ingredients may have been grown, raised, hunted, fished, home canned, imported from other countries, or discovered as local treasures, and they all inspire me to think deeply about how best to incorporate them into my life, and my craft.
Recently, a childhood, and Facebook friend, Michael Martino of Frutteto di Martino, an Escondido, California grower of avocados & mandarin oranges, sent me a beautiful box of freshly harvested avocados from his groves! I can honestly say I have never seen avocados like this in any east coast grocery store! Now begins the quest for knowledge! Whether simple or complex, I love to research preparation methodology, imagine combinations, think through flavor pairings, and picture the dish plated. I decided upon avocados 2 ways: an avocado carpaccio to sit atop the stuffed burger, and… you’ve got to have fries… right… so I think panko crusted baked avocado fries will add just enough savory crunch!
In addition to the gorgeous avocados, I have a treasure trove of preserves, relishes, pickles of all varieties, and beautiful veggies made by my dear friend, 3 time world champion goose caller & gifted agronomist Keith McGowan, safely stashed in my pantry. Knowing I want to stuff my burgers with a bit of Danish blue cheese… Keith’s Low Sugar White Peach Preserves will be the perfect partner.
Stuffed Venison Burgers with Avocado
More specifically: Venison Burgers stuffed with Danish Blue Cheese & White Peach Preserves, topped with Avocado Carpaccio & Elk Liver Pate’ served with Baked Avocado Fries. (Elk Liver Pate’ recipe is on a previous post)
Stuffed Venison Burgers with Avocado
12 – 16 oz Venison Burger
1 tablespoon Worcestershire Sauce
1 tablespoon soy sauce
1 tablespoon german or dijon mustard
salt & pepper to taste
2 tablespoons Danish blue cheese
2 tablespoons Keith McGowan’s low sugar white peach preserves (or a low sugar preserve you have on hand)
- Mix all ingredients, except cheese & preserves in a medium bowl.
- Divide the venison mixture in half, and separate about 1/3 of each half.
- Form a thick patty with the 2 large pieces, and a thinner, but equally sized diameter patty (top) with the 2 smaller pieces.
- Make about a 2″ – 3″ diameter well in the center of each large patty. (You can use the bottom of an oiled glass or a stuffed burger press if you have one)
- Layer in the 1 tablespoon blue cheese & top with 1 tablespoon preserves in each of the 2 large patties with wells for stuffing.
- Press the top cover patty onto the stuffed burger & seal well to prevent leaking.
- Heat a skillet or grill to high. If using a skillet oil it well. Sear the burger, stuffed side down, for at least 4 – 5 minutes on the first side to sear, bind, and seal the meat. Carefully flip the burger & cook to your liking or until the cheese just begins to melt approximately 4 minutes.
Place your stuffed burger just right of center of your plate. Top with freshly tossed Avocado Carpaccio, and a generous quenelle of Elk Liver Pate’ (Optional)
Stack your Baked Avocado Fries cross hatched alongside.
Recipes for Avocado Carpaccio & Baked Avocado fries follow.
1/2 avocado, peeled, seeded and thinly sliced – (Thank you Michael Martino!)
1/4 small red onion, thinly sliced
1-2 tablespoons red chili peppers, finely diced – (Fortunately & thankfully mine are put up by Keith McGowan!)
Juice from 1 lime
1 teaspoon lime zest finely grated
1 teaspoon olive or canola oil
Salt & Pepper to taste
Combine all ingredients in a bowl. Toss to combine. Season with salt & pepper to taste. Chill till ready to serve.
1 large avocados, sliced
Juice of ½ lime
Salt & Pepper
1/2 cup flour
1 egg, lightly beaten
1 cup panko bread crumbs
Spray Canola Oil or Olive Oil
- Preheat oven to 400 Degrees F.
- Squeeze fresh lime juice on avocado slices to preserve their color while baking
- Season flour with salt & pepper.
- Dredge avocado slices in flour, then dip in egg and coat in panko breadcrumbs. Coat the avocado slices very well with panko.
- Place in a single layer on a rack in a sheet pan.
- Spray with oil help the avocado slices crisp up in the oven.
- bake for 15-20 minutes or until the avocados are golden and crispy.
- Serve cross hatch stacked along side the stuffed venison burger.