8 A
SIUSLAW NEWS ❚ WEDNESDAY, MAY 11, 2016
Expand your hamburger horizons
Hamburgers are a beloved food that are perhaps most
popular during summer, when grillmasters i re up their
grills to feed guests at backyard barbecues. h ough few
might describe hamburgers as “versatile,” hamburgers
are in fact just that. Chefs willing to stretch their burger
boundaries can experiment with a host of ingredients to
produce burgers that will be the talk of barbecue season.
While burgers made from lean ground beef will
always hold a place in hamburger lovers’ hearts, men and
women who want to expand their hamburger horizons
can try the following recipe for “Venison Burgers” from
Jon Bonnell’s “Texas Favorites” (Gibbs Smith).
VENISON BURGERS
Serves 8
2
1⁄2
1⁄2
1
1⁄2
pounds venison meat
pound pork shoulder
pound slab bacon
tablespoon Worcestershire sauce
teaspoon onion powder
Pinch of cayenne pepper
1⁄2 teaspoon garlic powder
2 tablespoons Dijon mustard
2 teaspoons hot sauce
1 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
Optional toppings
Bacon
Cheddar cheese
Guacamole
Clean the venison well and remove any fat or
connective tissue. Cut the venison, pork shoulder
and bacon into large chunks. Combine all ingredients
together in a large mixing bowl and let marinate for 1
hour in the refrigerator. Grind everything together using
the small plate on your grinder. Form into burger patties
by hand, and grill or pan-sear. Cook to medium (135 F
internal temperature), then remove from the grill and
top with your favorite cheese or burger toppings.
Chef ’s note: Venison is an incredibly rich meat but
also quite lean. It’s extremely important to take proper
care of your venison in the i eld, as well as to trim away
all fat and connective tissues when processing. Adding
pork and pork fat helps give a somewhat dry meat more
juice and gives a more approachable texture to these
burgers.
www.bayviewl orence.com
85625 Hwy 101
@ Best Western Pier Point Inn
541. 590.3000 • 7 Days - 4-9.
Great Food &
Specialty Cocktails
Enjoy an extraordinary meal
paired with a classic cocktail or
handcrafted martini tonight…
our recipe for a perfect evening.
Happy Hour
Monday-Friday 3:00pm to 5:00pm
Enjoy discount food and drink specials at the bar!
Local, fresh and savory dining with a view.
COMPLIMENTARY APPETIZER
w/purchase of entrée
Bring this ad in for discount. Of er expires 5/17/16
ROCKIN’ & ROLLIN’
SPECIAL
RHODY WEEKEND
Surfside Restaurant
¼ LB. BURGER AND FRIES
w/ all the fixin’s
$ 8.00
Cherry Coke and Root Beer Floats
Available
CALL: 541-997-8263
88416 First Ave.
Where good friends &
great food come together!
Dinner
Is Served
1285 Bay Street
in Old Town Florence
(541) 902-8338
just the way you like it!
Friday & Saturday 5pm-8pm
All of our fresh menu
items are made to order,
so exactly what you want is
exactly what you get.
Open for Lunch
Daily 11am-5pm
Of ering Beer, Wine & Cocktails
h is Week’s Special
Chicken
Carbonara
Only $12.00
Mo’s
Mo’s
Hi, Welcome Restaurant
to
~ FEATURED LOW-CARB SELECTIONS ~
PARMESAN
CRUSTED
SALMON: Grilled, Poached, or Blackened
CHICKEN PETRALE
BREAST: Boneless, Skinless
Breast of Chicken
SOLE
SHRIMP SKEWERS: 2 Grilled Shrimp Skewers
FOR
ONLY
$12.95
All
of the
above are
served with
Green Beans or Mixed Steamed
Veggies and a Shrimp Dinner Salad
and for dessert...
MARIONBERRY OR PEACH COBBLER FOR
The Grill & Lounge
at Sandpines
1201 35th Street at Kingwood, Florence
Highway 101 & 35 St.
541-997-4623
®
$4.25
NEW ITEMS
ala mode
for $1.00 more
BBQ Mo's
PORK
RIBS:
Baby "Motivation
Back Pork for Ribs
Every Month
has brought
in special
Kids" with the
tables which raise money for
local Gang
charities BBQ
that are
devoted to
James
Sauce
helping the wellbeing of local children. This month
Headstart
is the local charity
being honored.
SALMON
CEASAR SALAD
BLACKENED
Mo’s Old
Town, Florence • Daily 11 am - 8 pm
®
Mo’s
Town,
Florence
• Daily
11 am - 8 pm
Serving Old
Bowls
of comfort
for Over
50 Years
Serving Bowls of comfort for Over 50 Years • 541-997-2185