SANDRA’S HORSEY VENISON BURGERS and FRESH TOMATO BASIL SOUP

This is a wonderful burger 
made with left-over roast, 
i.e., venison, moose, or beef...

Servings: (2)
Prep: 10 Mins.

Posted by Sandra

INGREDIENTS

***Horsey Sauce:
2 tablespoons mayonnaise
2 teaspoons prepared horseradish (I use Extra Hot)
2 teaspoons chili sauce

***Venison Burgers:
2 sesame buns, toasted
8 fresh organic arugula leaves
salt and freshly ground pepper, to taste
8 oz. prepared venison roast, thinly sliced, and warmed (or moose, or beef)
1 roma tomato, thinly sliced
1 thin onion slice, cut in half and separated

A fresh tasting and 
velvety textured 
Fresh Tomato Basil Soup

--Fresh Tomato Basil Soup
is a perfect accompaniment



METHOD

In a small bowl, whisk the mayonnaise, horseradish, and chili sauce, until smooth, and set aside.

Toast 2 sesame seed buns halved (I do so with the bagel setting on my toaster to only toast the inside, or do so under the oven broiler).

Meanwhile, sprinkle the sliced venison roast meat with salt and pepper, to taste. Heat the meat in a microwavable dish on high for 30 seconds.

Place 1-1/2 teaspoons of sauce onto all four bun halves. On the two bottom halves, equally place on top of the sauce the hot meat, tomato slices, thinly sliced onions, and arugula leaves. Place the top bun over each of them. Serve burgers with hot Fresh Tomato Basil Soup. – Enjoy!

SANDRA'S KICKER HORSERADISH BURGER SANDWICHES

I made these burger sandwiches with ingredients
I had on-hand for Max and my lunch, and we were
addicted; hook-line-and-sinker...

Servings: (2)

Prep: 5 Mins. |
Cook: 12 ot 16 Mins.
Posted by Sandra

INGREDIENTS

***Burgers:
½ lb. lean burger, (beef, venison,  moose, or buffalo)
¼ teaspoon garlic powder
¼ teaspoon onion powder
pinches each of kosher salt, and ground pepper

***Horseradish Sauce:
1/3 cup sour cream
2 tablespoons hot horseradish
1-1/2 tablespoons dijon
Kosher salt and freshly ground black pepper, to taste

--4 slices of whole wheat bread
--Romaine lettuce leaves
--1 ripe tomato, sliced

METHOD

Heat a medium non-stick skillet to medium-high heat. In a medium bowl add the burger, garlic powder, onion powder, kosher salt, and ground pepper, and then gently mix just to combine. Form the burger mixture into 2 square-shaped patties (that are a bit larger than your bread slices, as they will shrink during the cooking process), and place a dimple in center. Cook burgers for 6 to 8 minutes per side.

Whisk the sour cream, horseradish, and dijon in a small bowl, and then taste; adding kosher salt and ground pepper, to taste.

Toast four bread slices, and spread the horseradish mixture over all of them. Arrange the hamburgers over 2 prepared slices of toasted bread, followed by romaine lettuce leaves, tomato slices, and the other prepared bread slices upside down. Place any remaining Horseradish Sauce in a small serving bowl, and serve aside the Horseradish Sandwich Burgers for dipping, with dill pickle spears. – Enjoy!


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Tip:  Store remaining Horseradish Sauce in refrigerator for using with other sandwiches or recipes.