STRETCH BURGERS

INGREDIENTS:

2    lbs. Ground Venison (substitute ground beef if you desire)

2    Eggs, beaten

2/3 Cup bread crumbs

1    Teaspoon salt, to taste

1    Teaspoon ground black pepper

2    Tablespoons extra virgin olive oil (if using venison)

1    Cup onions diced very fine

2    Teaspoons Worcestershire sauce

1/4 Teaspoon MSG (optional) if msg sensitive

Mix all ingredients and form meat into 1/4 to 1/3 lb. patties or however thick and large you like your burgers and pan fry in olive oil over medium heat until juices run clear.

Serve between a Kiser bun or your favorite bun with mustard, catsup, mayonnaise, sliced tomato, lettuce, Swiss cheese, chili, cole slaw or whatever condiments you desire.

This burger is getting close to a mini meat loaf and "old folks" years back in lean times during the depression of the late 1930's  use to add the egg and bread crumbs to make the meat go further and that is where the name "Stretch" came from.  I enjoy these stretch burgers because of the taste not the idea of stretching the meat.   David Gordon of Monroe, NC  has nearly identical recipe without the Worcestershire and MSG.

NOTES: I use the same recipe for "hamburger steak" and most of the time in my case they are venison burger steaks.  Pix below of some pan fried venison burger steaks still burger size.....my bride scolded me a little for not having any green vegetable on the plate.....the mashed red potatoes, caramelized onions and home made garlic/parsley toast did go very well with the venison burger steak aka stretch burgers.   Bill Porter 07-27-08.

Below pix of another venison stretch burger steak with a little "green" on the plate.  Grin if you must.

We have plenty of home grown "deck" container tomatoes getting ripe as evidenced by this setting!