Using two kinds of meat in a dish can produce a different flavor and sometimes even a different texture. Ashleigh Carroll likes to pair ground venison with ground pork when she makes her Venison Juicy Lucy Burger With Smoked Gouda.
Venison is popular in the Midwest, says the Johnson County Community College student chef, but cooks sometimes are not sure how best to use it. The ground pork adds a salty, smoky flavor, and marmalade perks it up. The surprise is the Gouda cheese that she stuffs in the middle.
“It’s not that different from a cheeseburger, but it’s more fun,” Carroll says. “You get a big bunch of cheese every time you bite into it.”
Carroll’s truffle fries with grated Parmesan-Reggiono cheese are the perfect accompaniment.
About the column
Cooking 101 is a bimonthly column exclusive to The Star designed to introduce home cooks to basic cooking techniques. The recipe, food styling and photography are a joint project between culinary students and instructors at Johnson County Community College’s Hospitality Management Program.
Ashleigh Carroll, 25, is a fourth-semester culinary student at Johnson County Community College. She is a chef apprentice at EBT Restaurant in Kansas City.
Makes about 1 cup
1 yellow onion, small diced
1 tablespoon butter
1/2 cup packed brown sugar
1 cup canned diced tomatoes
1/2 cup apple cider vinegar
1 teaspoon salt, to taste
1 teaspoon ground black pepper, to taste
2 teaspoons tomato paste
In a small saucepan, sauté onion and butter until caramelized. Add brown sugar and simmer until melted and syrupy. Add diced tomatoes and apple cider vinegar; season with salt and pepper. Let mixture reduce until thick and concentrated to a ketchup-like consistency, stirring occasionally, about 30 to 45 minutes. Stir in tomato paste until well-combined. Allow mixture to cool, then use as a condiment.
Per 1/4-cup serving: 129 calories (20 percent from fat), 3 grams total fat (2 grams saturated), 8 milligrams cholesterol, 27 grams carbohydrates, 1 gram protein, 734 milligrams sodium, 1 gram dietary fiber.
Venison Juicy Lucy Burger
Makes 4 servings
1 1/4 pounds ground venison
1 1/4 pounds ground pork
1 tablespoon salt, to taste
2 teaspoons ground black pepper, to taste
4 ounces smoked Gouda
1 cup Marmalade (see recipe)
4 sesame seed buns, toasted
2 large tomatoes, cut into 8 slices
2 large red onions, cut into 8 slices
1 cup spring mix greens
In a large mixing bowl, use your hands to combine ground meats with desired amount of salt and pepper until well-mixed. Divide and form 8 patties. Place 1 ounce of cheese in the middle of 4 patties and cover with another patty. Form the meat around the cheese, sealing edges well. Grill 4 stuffed patties to desired temperature.
Spread 1 tablespoon Tomato Marmalade on both inside halves of the buns. Place patties on bottom bun. Top burger with tomato, red onion and greens. Serve with Baked Truffle Fries. (see recipe)
Per serving: 946 calories (45 percent from fat), 47 grams total fat (20 grams saturated), 263 milligrams cholesterol, 60 grams carbohydrates, 70 grams protein, 2,969 milligrams sodium, 5 grams dietary fiber.
Baked Truffle Fries
Makes 4 servings
4 large russet potatoes, washed and cut into 6 wedges each
4 tablespoons clarified butter
2 teaspoons fine sea salt
1 teaspoon fine ground black pepper
1 tablespoon black truffle oil
1/4 cup grated Parmesan-Reggiano cheese
In a steamer set over boiling water, steam potato wedges for 8 minutes, or until the cut edges become starchy and tacky. Remove potatoes from steamer; place wedges on a baking sheet and a place in a 350-degree oven for 6 minutes, or until potatoes are dry and skin forms on cut edges of potatoes.
Increase oven temperature to 400 degrees. Toss hot wedges with clarified butter, salt and pepper, and return to the oven to roast for another 12 minutes, or until crispy and golden on the outside and flaky tender on the inside.
Remove from oven and toss with truffle oil and cheese. Serve with ketchup.
Per serving: 226 calories (69 percent from fat), 18 grams total fat (9 grams saturated), 37 milligrams cholesterol, 14 grams carbohydrates, 4 grams protein, 1,038 milligrams sodium, 1 gram dietary fiber.