- 3/4 quick-cooking oats
- 3/4 milk
- 1/4 onion, chopped
- 1 egg, beaten
- 1/2 to 1 teaspoon seasoned salt
- 1 lb. ground venison
- 1 lb. ground beef
- 1/3 ketchup
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon prepared mustard
- 8 sandwich rolls, split
- Swiss cheese and tomato sliced, optional
In large bowl, combine oats, milk, onion, egg and seasoned salt. Crumble venison and beef over mixture; mix well. Shape into 8 patties; place in greased 15x10x1-inch baking pan. In small bowl, whisk ketchup, brown sugar, Worcestershire sauce and mustard until blended. Spoon over patties. Bake, uncovered, at 350° 22 to 26 minutes or until meat juices run clear. Serve on rolls with cheese and tomato as desired.
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