Hunter's Venison Ranch Patty Melt
Like most teenage boys, our soon to be 15-year-old son, Hunter, eats a lot. I mean an amount on par with an average family of four. Luckily for us, he loves to cook and to tinker with recipes. This Venison Ranch Patty Melt is one of his creations, and one of his go-to recipes when he is cooking.
For best results, use venison ground with a little added fat. For burgers, we like 75 percent venison ground with 25 percent bacon for a nice smoky flavor.
3 pounds ground venison (try bacon ground with 25 percent bacon for this one)
1 packet Hidden Valley Ranch dry seasoning mix
¼ cup Worcestershire Sauce
1 Tablespoon kosher salt
1 Tablespoon black pepper
Sharp cheddar cheese
Mix ranch seasoning packet, Worcestershire Sauce, salt and pepper into venison. Divide meat into six 8-ounce patties. Preheat a cast iron skillet over medium-high heat with one teaspoon of vegetable oil. Place two or three patties, depending on skillet size, into the pan. Cook, without flipping, 7-9 minutes on the first side until moisture droplets push up through the top of the patty. Flip once, cook for an additional three minutes then top with a slice of cheese. Cover pan until cheese is melted, move patty to lightly browned Texas Toast, top with onions, and serve.