Venison Burger Bowls

Prep time: 30 min      Cook time: 50 min      Rest time: 10 mins     Total time: 1 hr 30 min

Makes: 2 bowls

Make it AIP and Dairy-Free: Use animal fat other than ghee or butter

Make it Zero Carb and Sugar-Free: Serve without kabocha squash or cucumbers

A wild spin on the classic burger bowl: Ground venison, crispy kabocha squash, crunchy cucumbers, iceberg lettuce, a drizzle of yellow mustard, and a garnish of chives. Tasty and light, yet satisfying.

venison burger bowls

What you need to make Venison Burger Bowls

Ingredients:

Equipment:

venison burger bowls

How to make Venison Burger Bowls

Prepare and make the kabocha squash.

Dice the kabocha squash into 1/2 inch x 1/2 inch pieces.

Measure out 2 cups and store the rest away.

Place 2-3 tbsp of ghee in your cooking pan and bring to medium-high heat.

Once the pan is hot, add the kabocha squash. As soon as you place the kabocha squash in the pan, rotate it so all pieces are covered with fat. Leave the pieces for 1-2 minutes, until you start to see a brown color creep up the sides of the squash, then rotate the pieces. After that, stir the squash every 30-60 seconds. Kabocha squash burns easily, so don’t forget to rotate it. The goal is to get it browned and crispy without burning it. Even just 15-30 seconds too long without rotating the squash can burn it.

When the kabocha squash is done, salt it to taste. Remove it from the pan and place it in a bowl to cool.

venison burger bowls

venison burger bowls

Make the venison.

In a separate cooking pan or the one you just used (note: if using the same pan, I recommend cleaning it out after pan-frying the kabocha and before using it to cook the venison), cook the venison at medium heat as you would any other ground meat. Salt it to taste. Venison cooks pretty quickly, usually in about 5-8 minutes or so.

While the venison is cooking, prepare the add-ins.

With your vegetable peeler, skin the cucumber. If you don’t have a vegetable peeler, skin the cucumber with a knife, or leave the skin on if you prefer. Cut around the seeds and chop the cucumber into cubes. Set the cubes aside.

Chop the iceberg lettuce into thin slivers and set the pieces aside.

Finely chop the chives and set the pieces aside.

venison burger bowls

venison burger bowls

Put it all together.

In each venison burger bowl, place the venison, cucumber, kabocha squash, and chopped iceberg lettuce.

Drizzle with yellow mustard and garnish with chives.

Enjoy! These bowls are best enjoyed fresh, although leftovers can be stored in the fridge and are good for 2-3 days.

venison burger bowls

venison burger bowls

Tips to make the best Venison Burger Bowls

  • Kabocha squash burns quickly at medium-high heat. As soon as you place the kabocha squash in the pan, rotate it so all pieces are covered with fat. Leave the pieces for 1-2 minutes, until you start to see a brown color creep up the sides of the squash, then rotate the pieces. After that, stir the squash every 30-60 seconds. The goal is to get it browned and crispy without burning it. Even just 15-30 seconds too long without rotating the squash can burn it.

venison burger bowls

venison burger bowls

Some more of my favorite dinner ideas:

Loaded Burger Bowls

Loaded Bacon Cheeseburger Fries

Cuban Pork ‘Rice’ Bowls

Street Gyro Bowls

Tropical Taco Bowls

Chicken Bacon Tacos

Cobb ‘Salad’ with Duck Fat Ranch Dressing

Simple Oxtail Soup

One-Pan Beef Organ Scramble

Venison Burger Bowls

venison burger bowls

 

Venison Burger Bowls

A wild spin on the classic burger bowl: Ground venison, crispy kabocha squash, crunchy cucumbers, iceberg lettuce, a drizzle of yellow mustard, and a garnish of chives. Tasty and light, yet satisfying.
Prep Time30 mins
Cook Time50 mins
Resting Time10 mins
Total Time1 hr 30 mins
Food Type: Main Course, Snack
Cuisine: American
Diet Preference: Bowl, Breakfast, Dinner, Egg-Free, Gluten-Free, Low FODMAP, Nightshade-Free, Nut-Free, Paleo, Snack
Servings: 2 bowls
Author: Ashley Rothstein

Equipment

  • Cooking Pan
  • Vegetable peeler (optional)

Ingredients

  • 1.5 lbs ground venison
  • 2 cups kabocha squash
  • grass-fed ghee or butter (for cooking)
  • iceberg lettuce (to taste)
  • cucumbers (to taste)
  • chives (to taste)
  • yellow mustard (to taste)
  • sea salt (to taste)

Instructions

Prepare and make the kabocha squash.

  • Dice the kabocha squash into 1/2 inch x 1/2 inch pieces.
  • Measure out 2 cups and store the rest away.
  • Place 2-3 tbsp of ghee in your cooking pan and bring to medium-high heat.
  • Once the pan is hot, add the kabocha squash. As soon as you place the kabocha squash in the pan, rotate it so all pieces are covered with fat. Leave the pieces for 1-2 minutes, until you start to see a brown color creep up the sides of the squash, then rotate the pieces. After that, stir the squash every 30-60 seconds. Kabocha squash burns easily, so don't forget to rotate it. The goal is to get it browned and crispy without burning it. Even just 15-30 seconds too long without rotating the squash can burn it.
  • When the kabocha squash is done, salt (ASHLEYR for 15% off) it to taste. Remove it from the pan and place it in a bowl to cool.
  • Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!

Make the venison.

  • In a separate cooking pan or the one you just used (note: if using the same pan, I recommend cleaning it out after pan-frying the kabocha and before using it to cook the venison), cook the venison at medium heat as you would any other ground meat. Salt (ASHLEYR for 15% off) it to taste. Venison cooks pretty quickly, usually in about 5-8 minutes or so.

While the venison is cooking, prepare the add-ins.

  • With your vegetable peeler, skin the cucumber. If you don't have a vegetable peeler, skin the cucumber with a knife, or leave the skin on if you prefer. Cut around the seeds and chop the cucumber into cubes. Set the cubes aside.
  • Chop the iceberg lettuce into thin slivers and set the pieces aside.
  • Finely chop the chives and set the pieces aside.

Put it all together.

  • In each venison burger bowl, place the venison, cucumber, kabocha squash, and chopped lettuce.
  • Drizzle with yellow mustard and garnish with chives.
  • Enjoy! These bowls are best enjoyed fresh, although leftovers can be stored in the fridge and are good for 2-3 days.

 

 

What I used for this recipe:

Looking for other dinner ideas? Try one of these:

Loaded Burger Bowls

Loaded Bacon Cheeseburger Fries

Cuban Pork ‘Rice’ Bowls

Street Gyro Bowls

Tropical Taco Bowls

Chicken Bacon Tacos

Cobb ‘Salad’ with Duck Fat Ranch Dressing

Simple Oxtail Soup

One-Pan Beef Organ Scramble

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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