Roasted Venison, Quinoa, Spinach Burgers

Posted on: by 3 Comments

 

Here in northern Michigan, it’s about that time of year when you might be in the mood for a healthy homemade burger, but not in the mood to stand outside in the freezing cold to grill it. This burger recipe is packed with iron, high in fiber, and does not require a winter coat! Makes 6 burgers.

Ingredients:

  • 1 pound venison, ground
  • 1 pound spinach, wilted
  • 2 cups quinoa, cooked
  • 1 egg
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 pinch cayenne pepper
  • Sea salt and ground black pepper to taste

Instructions:

Preheat oven to 400 degrees Fahrenheit. Combine ground venison, spinach, and quinoa into mixing bowl. Add egg and spices. Mix until ingredients are evenly distributed throughout. Shape 6 equally sized patties and place on baking sheet lined with aluminum foil. Roast until firm and browned, about 30 minutes. Place burger on bun, add favorite toppings. Alternatively, place patty on bed of prepared salad. Top with 1 Tbs dijon mustard. Pair with a casual glass of red wine, or a pint of beer (we chose PBR) and enjoy!

Photos and Feedback:

When we made this recipe, we found that the patties broke apart very easily. Do you have any suggestions for improving the binding agent with this recipe? Let us know! We’d love to hear from you!

Burger spices: 1 tsp cumin, a pinch of cayenne pepper, and sea salt and fresh ground black pepper to taste

Patties unmixed

Patties pre-roasting

Burger patty over salad, topped with dijon mustard. Yum!

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3 Responses

  1. Angie Chase says:

    i would ad some bread or cracker crumbs to holt it all together

  2. Andrew says:

    Love this recipe. I added 2 tablespoons of bean flour and 4 tablespoons of extra virgin coconut oil to the meat because I thought since it’s a nuetral oil and solidifies at room temperature it would simulate adding pork fat except healthier. Not perfect but noticeably better texture. Firm enough to skillet cook or throw in foreman grill. One thing I would add is to cook the quinoa really well. Do it slower. Soak quinoa 15 minutes then rinse it thoroughly in a collander. Then instead of a 2 to 1 ratio do a 1.25 to 1 ratio meaning 1 cup dry quinoa to 1.25 cups water or broth. Then bring up to gentle simmer and cook covered for 35 minutes and let sit off of heat five more minutes before fluffing up with fork. Perfect fluffy not soggy texture.

  3. [...] 46. Roasted Venison, Quinoa, and Spinach BurgerBest of both worlds: This burger combines a healthy protein-packed grain and venison. A hefty dose of superfood spinach adds a little green, plus high levels of vitamin A (a known immunity booster). [...]

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