Venison · Burger
Venison yuzu burgers
By Wild Food Japan · Updated
Venison patties with softened onion, lettuce, and a yuzu-kosho mayonnaise. Cook the burgers through and verify their center temperature.
These are fully cooked venison burgers, not rare steak patties. Panko and softened onion add moisture; a covered finish helps heat the center. The lettuce and onion pairing draws on Yamato's documented local produce.
- Serves
- 2
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
Ingredients
- Venison mince, 250g
- Onion, ½, finely diced
- Panko, 3 tbsp
- Milk or water, 3 tbsp
- Neutral oil, 1 tbsp
- Salt, ¼ tsp, plus pepper
- Burger buns, 2
- Lettuce, 2 large leaves, washed and dried
- Mayonnaise, 2 tbsp
- Yuzu kosho, ¼ to ½ tsp
- Water for the pan, 3 tbsp
Steps
- Thaw the mince in the refrigerator. Cook the onion in half the oil for 5 minutes, then spread on a clean plate to cool. Soak the panko in the milk or water.
- Mix mayonnaise and yuzu kosho in a clean bowl. Keep it and the lettuce away from raw-meat preparation.
- Mix the cold mince, cooled onion, soaked panko, salt, and pepper. Shape two even patties about 1.5cm thick.
- Heat the remaining oil over medium heat. Brown patties for 2 minutes per side. Add the pan water, cover, and cook over low heat for about 6 to 8 minutes.
- Insert a thermometer sideways into each patty's center. Heat to at least 75°C and maintain that for at least 1 minute, extending cooking and adding water as needed.
- Toast the buns. Use clean utensils to assemble the burgers with lettuce, cooked patties, and yuzu mayonnaise. Serve immediately.
Cook it through
Wild game needs thorough cooking. These recipes follow MHLW's guidance: at least 75°C at the center for at least one minute. Use a probe in the thickest part, not color or the clock alone. Keep raw meat and its utensils separate from ready-to-eat food. Thaw frozen meat in the refrigerator; freezing is not a substitute for cooking.
MHLW: cooking wild game safely (JA)Regional produce
Yamato, Kumamoto
Town-level pairing. The produce evidence is a 2022 event record, not a current harvest report. Confirm the origin and availability of each purchase separately.
Lettuce
The university identifies Yamato-grown lettuce and baby leaves in its local-food menu.
Prefectural University of Kumamoto: Yamato ingredients (2022)Wash and dry the leaves for boar lettuce cups or venison burgers. Keep them away from raw meat and add after cooking.
Confirm the harvest window and current stock with the grower or shop.
Onion
The same menu explicitly identifies Yamato onion in its pickled garnish.
Prefectural University of Kumamoto: Yamato ingredients (2022)Soften slices for ginger yaki or hot pot; finely dice and cook before mixing into burger patties.
Confirm the harvest window and current stock with the grower or shop.
An original editorial recipe by Wild Food Japan, based on established cooking methods. It has not been kitchen-tested by our team. Times are estimates; verify temperature and tenderness. Linked producers have not endorsed the recipe. They sell and fulfill meat orders. Wild Food Japan does not sell the meat.