Paleo Venison Burger
- Number of Servings: 8
Ingredients
2 Tablespoons Extra Virgin Olive Oil1 medium yellow onion, diced1 Fennel Bulb, fronds removed, cored and diced1 1/2 pounds ground venison1 egg8 Butter lettuce leaves1 large heirloom tomato, thickly sliced
Preheat oven to broil.
Heat oil in a cast iron skillet over medium flame. Add onion and fennel and saute for five minutes. Toss in diced tomato and continue to saute for three minutes. Remove from flame and set aside to cool for ten minutes.
Place mixture in food processor and lightly blend until ingredients appear slightly chopped. Combine venison with egg and mix thoroughly. Add onion mixture to venison and shape into eight equal patties.
Place patties on wire rack and broil for twenety minutes, turning a t the halfway point. Place patties in large Bibb or butter lettuce leaves, and top with tomato slices and Paleo condiments of your choice.
Serving Size: 1 Burger
Number of Servings: 8
Recipe submitted by SparkPeople user REGINASBROOKS.
Heat oil in a cast iron skillet over medium flame. Add onion and fennel and saute for five minutes. Toss in diced tomato and continue to saute for three minutes. Remove from flame and set aside to cool for ten minutes.
Place mixture in food processor and lightly blend until ingredients appear slightly chopped. Combine venison with egg and mix thoroughly. Add onion mixture to venison and shape into eight equal patties.
Place patties on wire rack and broil for twenety minutes, turning a t the halfway point. Place patties in large Bibb or butter lettuce leaves, and top with tomato slices and Paleo condiments of your choice.
Serving Size: 1 Burger
Number of Servings: 8
Recipe submitted by SparkPeople user REGINASBROOKS.
Nutritional Info Amount Per Serving
- Calories: 226.6
- Total Fat: 11.2 g
- Cholesterol: 106.4 mg
- Sodium: 96.2 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 2.5 g
- Protein: 25.2 g
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