Gluten Free Venison Burgers with Roasted Tomato Blueberry Jam
Fire up your grills and raise your tongs high! Grilling season is upon us and what better way to kick it off than with a juicy hamburger? This Gluten Free Venison Burger with Roasted Tomato Blueberry Jam will turn you into the hero of your next BBQ!
I love burgers, such as my Gluten and Dairy Free Loaded Chili Burgers. Burgers should be messy. If you’re not getting messy with a burger, are you even doing it right? This over-the-top burger is all about textures and the balance of flavors.
Sticky Delicious
Gluten Free Venison Burgers with Roasted Tomato Blueberry Jam are about the toppings as much as the juicy burger itself. Decadent yet complex it will have you going in for the next bite.
Let’s dive into the meat of it all. These burgers begin with ground venison from First Light Farm. Their farm-raised New Zealand venison are raised in small herds on large pastures. This leads to a delicate flavor that cooks up tender.
The burgers are lightly seasoned with umami powder, onion powder, and salt and pepper. Cooking them in a cast iron skillet gives them that crave worth crust while also keeping them juicy. You can cook them either on the grill or on the stove.
The roasted tomato-blueberry sauce is stick, tangy, and a little sweet. Fire roasted tomatoes are combined with fresh blueberries, a little sugar, and balsamic. As they cook down the flavors marry about become a gooey sauce begging to cascade down the burger.
What’s a burger without some crunch? We’re topping these burgers with onion rings! Make extra because the onion rings are delicious on their own. No one will know they’re both Gluten Free and Dairy Free!
How to Make Gluten Free Venison Burgers with Roasted Tomato Blueberry Jam
Get out your cast iron skillet and invite a friend over. Burger night gets a taste of the exotic with this skillet burger.
Time needed: 45 minutes
- Make Your Patties
Add your ingredients to a bowl and mix until they are just combined. Don’t over work your meat. Divide your meat in half and form two patties.
- Heat it up
If making these on a grill, heat your grill to 500 degrees. Preheat your cast iron skillet. If you’re making these on the stove preheat your cast iron skillet on medium.
- Burger Time
Allow the first side of the burger to cook approximately 3 minutes before flipping. Cook the second side about 3 minutes. I like to pull them off at 145 degrees. Allow them to rest for 5 minutes.
- Getting Saucy
Add all of your ingredients for the Roasted Tomato Blueberry Jam to a small saucepan over medium heat. Allow them to simmer for 20 minutes until the sauce has thickened and the berries have slightly burst.
- Onion Rings
Create a dredging station. Soak your onions for 5 minutes in Dairy Free milk before coating them in the Gluten Free flour mixture. Fry them in vegetable oil until golden brown and then allow them to drain.
- Burger Build
Add your roasted tomato-blueberry jam to a Gluten Free bun. Top with your venison burger. Add a few, or lot, of onion rings and your top bun. Don’t forget extra napkins!
Top Tip for Gluten Free Venison Burgers with Roasted Tomato Blueberry Jam
Always make sure your cast iron pan is fully heated before adding any meat. This will give you that beautiful sear and crust. If your pan isn’t hot enough it will steam the meat instead of searing it.
Gluten Free Venison Burgers with Roasted Tomato Blueberry Jam
Equipment
- 1 Mixing Bowl
- 1 cast iron pan
- 2 bowls
- 1 large frying pan
Ingredients
Venison Burgers
- 1 lbs First Light Farm ground venison
- 1 tbsp umami powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/2 tsp kosher salt
- Gluten Free buns
Roasted Tomato Blueberry Jam
- 1 cup blueberries
- 1 cup diced roasted tomatoes
- 1 tbsp sugar
- 2 tbsp balsamic vinegar
- pinch of salt
- 1/2 cup water
Gluten Free Onion Rings
- 1 onion, sliced into 1/4" rings
- 1 cup Gluten Free 1.1 flour
- 1/2 tsp baking powder
- pinch of salt
- 1 cup Dairy Free milk
- 1 cup vegetable oil
Instructions
Venison Burgers
- Add your ground venison and seasoning to a bowl. Mix until just combined.
- Separate the venison in half and form two patties.
- If making these on the grill, heat your grill to 500 degrees and heat your cast iron pan. If making these inside, heat your cast iron skillet on the stove over medium heat.
- Add 1 tbsp of olive oil.
- Place your patties into the heated skillet. Allow the first side to cook for about 3 minutes before flipping.
- Cook the second side for another 3 minutes. I like to pull them at 145 degrees.
- Allow them to rest for 5 minutes.
- To build your burgers top the bottom Gluten Free bun with the roasted tomato blueberry jam. Add a venison burger. Top with several onion rings. Add your top bun.
- Enjoy!
Roasted Tomato Blueberry Jam
- Add all of the ingredients to a small saucepan over medium heat.
- Allow them to come to a simmer and cook for 20 minutes until the sauce has thickened.
- Remove from the heat.
Gluten Free Onion Rings
- Create a dredging station. Add your dry ingredients to one shallow bowl and mix to combine. Add the Dairy Free milk to a separate bowl.
- Allow the onion rings to soak in the milk for 5 minutes.
- Dip the onions in the flour mixture.
- heat the vegetable oil in a large skillet on medium-high heat to 350 degrees.
- Add your onions, careful not to crowd. You can fry them in batches.
- Allow them to cook 2-3 minutes until golden brown.
- Remove the onion rings from the oil and allow them to drain on a paper towel lined plate. Sprinkle with salt.