Peggis Deer Burger Spaghetti Sauce Recipes

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BAKED SPAGHETTI WITH VENISON

This recipe is quick and easy. The venison is such a clean taste that mixes well with the plethora of spices. It takes no time at all and taste even better the next day.

Provided by Kandicegibson

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 1h5m

Yield 6

Number Of Ingredients 13



Baked Spaghetti with Venison image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 3 to 5 minutes or until al dente; drain.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat until it begins to smoke. Add venison and cook until well browned, about 5 minutes. Stir in onion and green pepper, continue cooking until softened, about 4 minutes. Add tomato paste and tomato sauce, season with garlic salt, dill, marjoram, and Italian seasoning. Bring to a boil, then reduce heat to medium, and simmer for 5 minutes.
  • Place drained pasta into prepared casserole dish and pour venison overtop. sprinkle with Mozzarella and Parmesan cheeses. Bake in preheated oven until the cheese is bubbly and browned, about 25 minutes.

Nutrition Facts : Calories 362.3 calories, Carbohydrate 36.8 g, Cholesterol 72.9 mg, Fat 12 g, Fiber 5.3 g, Protein 29.1 g, SaturatedFat 4 g, Sodium 1547.8 mg, Sugar 10.9 g

1 (8 ounce) package angel hair pasta
2 tablespoons olive oil
1 pound cubed lean venison
1 small onion, diced
1 bell pepper, diced
1 (6 ounce) can tomato paste
2 (15 ounce) cans tomato sauce
1 teaspoon garlic salt
1 ½ teaspoons dried dill
1 ½ teaspoons dried marjoram
1 ½ teaspoons Italian seasoning
4 ounces shredded Mozzarella cheese
¼ cup grated Parmesan cheese

SPAGHETTI BURGERS

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 16



Spaghetti Burgers image

Steps:

  • Make the fries: Brush a baking sheet with vegetable oil. Heat 2 to 3 inches vegetable oil in a Dutch oven until a deep-fry thermometer registers 365 degrees F. Meanwhile, bring a medium pot of salted water to a boil. Add the pasta to the boiling water and cook as the package directs, then drain. Spread in an even layer on the prepared baking sheet and let cool.
  • Cut the cooked spaghetti into short pieces and fry in batches, turning once, until golden, 30 seconds to 1 minute. Drain on paper towels and sprinkle with the parmesan and salt.
  • Make the burgers: Preheat the broiler. Pulse the onion, 4 garlic cloves, 1/2 cup basil and the parsley in a food processor until finely chopped. Transfer to a bowl and add the ground beef, 1/2 cup each parmesan and tomato sauce, the oregano, 1/2 teaspoon salt, and pepper to taste. Mix with your hands until combined and form into four 1-inch-thick patties. Transfer to a rimmed baking sheet.
  • Broil the patties, turning once, until browned and just cooked through, 6 to 8 minutes. Top each patty with a slice of mozzarella and 2 tablespoons of the remaining tomato sauce. Return to the broiler until the cheese melts, about 30 seconds.
  • Place the buns split-side up on another baking sheet and toast under the broiler until just golden, 1 to 2 minutes. Brush the toasted sides lightly with the olive oil, rub with the remaining garlic clove and sprinkle with the remaining 1/4 cup parmesan. Return to the broiler until the cheese melts, about 30 seconds.
  • Place each patty on a bun bottom and top with some sliced basil and a bun top. Serve with the spaghetti fries and warm tomato sauce for dipping.

Vegetable oil, for frying and brushing
Kosher salt
4 ounces spaghetti
1/4 cup grated parmesan cheese
1/2 small onion, cut into chunks
5 cloves garlic, smashed
1/2 cup fresh basil, plus 2 tablespoons thinly sliced, for topping
1/4 cup fresh parsley
1 1/4 pounds ground beef chuck
3/4 cup grated parmesan cheese
1 cup tomato sauce, plus 1 cup warmed for dipping
1 teaspoon dried oregano
Kosher salt and freshly ground pepper
4 slices mozzarella cheese
4 hamburger buns, split
1 tablespoon extra-virgin olive oil

STRAIGHT-UP WITH A PIG PATTY BURGER

Provided by Guy Fieri

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 27



Straight-Up with a Pig Patty Burger image

Steps:

  • Preheat the oven to 375 degrees F. Cut off the top third of the garlic head to expose the cloves. Place onto a piece of foil. Drizzle with some olive oil and sprinkle with salt and pepper. Cover the garlic with the foil and place into the oven for about 1 hour 15 minutes. Remove from the oven and allow to cool to the touch. Remove the garlic cloves from their husks. Reserve until ready to use. Mince 1 teaspoon of the roasted garlic and melt with the butter in a small saucepan. Season with salt. Gently warm until the garlic becomes fragrant. Set aside in the fridge to slightly firm up again. Begin by preparing the bacon for the pig patties. Set a large pot of cold water over high heat and add the bacon. Bring to a medium boil and cook until the bacon is very tender and almost falling apart, 1 1/2 to 2 hours. Drain and set aside to cool. Set a flat cast-iron grill pan over high heat. Divide the bacon into 4 even portions, form each portion into a patty and place on the grill. Press down with the foil-covered brick to squash the bacon together and into a flat patty so it crisps. Cook until golden and crispy, 3 to 4 minutes. Remove and keep warm. Divide the ground beef into 4 equal portions (8 ounces each) and form into 4 tight balls. Sprinkle the hamburger "ball" all over with salt and pepper. To the griddle pan (which still has some of the bacon fat on it) place the hamburger balls on and flatten with a strong, flat metal spatula. Flatten to approximately 1/3-inch thickness and continue to press down with the spatula as it cooks. Cook until the burgers develop a crust on the first side, 1 1/2 minutes. Flip over and cook on the second side to develop a crust on that side, 1 minute. Add 2 ounces Mornay Sauce, if using, to the top of the hamburger and top with a slice of cheese. Place a dome lid over the top of the burger. Pour the chicken broth mixture on to the flat top so the liquid runs under the dome and creates steam to cook the burger and melt the cheese. When the burger is at desired point of doneness and the cheese is completely melted, remove the dome lid and set the burgers aside. Brush the cut sides of the buns lightly with the garlic butter. Toast the buns on the flat top until golden and crisp, 3 to 4 seconds. Flip and toast the outsides so they are also lightly toasted, 3 to 4 seconds. To assemble: Smear the "Donkey" Sauce on the cut side of both bun halves. Layer the base with pickle slices and the hamburger patty. Top with a bacon "pig patty." Top with the onions, tomato and lettuce, and then place the top half of the bun on top. Wrap in waxed parchment paper and serve immediately.
  • In a medium saucepan, add the butter and set over medium heat. Allow the butter to melt, and then sprinkle with the flour and stir with a whisk. Cook over low heat until the butter and flour combine into a mixture like wet sand. Once combined, stir for 1 to 2 minutes to cook the flour (but without adding color). Pour in the milk slowly as you whisk to combine. Continue stirring until the mixture thickens up, 3 to 4 minutes. Add the salt, nutmeg and cheese and stir until the cheese has melted and the mixture is smooth. Set aside and keep warm until ready to use. Yield: 1 cup.
  • Mix the mayonnaise, roasted garlic, mustard, Worcestershire, salt and pepper together until smooth. Yield: about 1 cup.

2 heads garlic
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
2 tablespoons unsalted butter, softened
12 ounces thinly sliced applewood smoked bacon
32 ounces ground beef (80/20 blend)
2 ounces Mornay Sauce, recipe follows, optional
8 slices yellow American cheese or Cheddar
1/4 cup low-sodium chicken broth mixed with 2 tablespoons water
4 soft brioche hamburger buns, cut in half
"Donkey" Sauce, for serving, recipe follows
1 kosher dill pickle, finely sliced
1/2 Vidalia onion, very finely sliced
1 heirloom tomato, finely sliced
1/4 head iceberg lettuce, finely sliced
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup whole milk, warmed
1 teaspoon kosher salt
Pinch grated nutmeg
3 ounces grated yellow American cheese
1 cup prepared mayonnaise
1/4 cup roasted garlic
1 teaspoon regular yellow mustard
4 dashes Worcestershire sauce
1/4 teaspoon kosher salt
4 pinches ground black pepper

BACON-VENISON CHEESEBURGER MACARONI

Turn your ground venison into a delicious burger-inspired pasta skillet with this quick and easy dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 5

Number Of Ingredients 8



Bacon-Venison Cheeseburger Macaroni image

Steps:

  • In 12-inch nonstick skillet, cook bacon over medium heat 5 to 7 minutes or until crisp. Using slotted spoon, transfer to small bowl. Increase heat to medium-high. Add venison to bacon drippings in skillet. Cook 5 to 7 minutes, stirring frequently, until venison is thoroughly cooked; do not drain.
  • Stir in ketchup and mustard. Stir in milk, hot water, and uncooked pasta and sauce mix (from Hamburger Helper™ box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 11 to 13 minutes, stirring occasionally, until pasta is tender and most of liquid is absorbed. Top with bacon. Serve with remaining ingredients.

Nutrition Facts : Calories 350, Carbohydrate 33 g, Cholesterol 90 mg, Fat 2, Fiber 1 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 11 g, TransFat 0 g

3 strips thick-cut bacon, chopped
1 lb ground venison
1/4 cup ketchup
1 teaspoon yellow mustard
2 cups milk
1 cup hot water
1 box Hamburger Helper™ cheeseburger macaroni
Chopped pickles, halved cherry tomatoes, chopped red onion, as desired

SPAGHETTI SAUCE WITH GROUND BEEF

This recipe has been handed down from my mother. It is a family favorite and will not be replaced! (Definite husband pleaser!)

Provided by Hank's Mom

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h25m

Yield 8

Number Of Ingredients 11



Spaghetti Sauce with Ground Beef image

Steps:

  • Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
  • Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 15 g, Cholesterol 34.8 mg, Fat 9.3 g, Fiber 3.6 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 930.8 mg, Sugar 8.6 g

1 pound ground beef
1 onion, chopped
4 cloves garlic, minced
1 small green bell pepper, diced
1 (28 ounce) can diced tomatoes
1 (16 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
½ teaspoon black pepper

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