Cheddar Bay Biscuit Burgers
Cheddar Bay Biscuit Burgers are a quick and easy recipe when you're craving a hamburger in a biscuit.
Servings: 8 burgers
Ingredients
Burgers
- 2 pounds ground venison or 90% lean ground beef
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
Herbed Butter
- 2 tablespoons unsalted butter, softened
- 2 teaspoons finely chopped fresh thyme
- 2 teaspoons finely chopped fresh chives
- 2 teaspoons finely chopped fresh parsley
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Red Lobster Cheddar Bay Biscuits
- 1 (12-ounce) package Red Lobster Cheddar Bay Biscuit Mix
- ¾ cup cold water
- ½ cup shredded sharp cheddar cheese or Fiesta blend cheese
- 4 tablespoons unsalted butter
- 1 pouch Garlic Herb seasoning
Cheddar Bay Biscuit Burger Toppings
- 1 cup deer tongue lettuce or shredded iceberg lettuce
- 1 beefsteak tomato, sliced and cut into half moons
- 4 slices American cheese
Instructions
- Preheat oven to 425 degrees F.
- Place ground venison in a large bowl and sprinkle with the salt, pepper, and olive oil. Gently mix with your hands until combined. Divide the meat into eight equal 4-ounce portions. Flatten each into a thin patty about 4 inches in diameter. Set aside.
- In a small bowl, stir together all of the herbed butter ingredients until well combined. Divide into 8 equal portions (about 1 teaspoon each).
- Place one teaspoon of the herb butter in the center of each hamburger patty. Gently reshape into burgers about ½-inch-thick and 4 inches in diameter. Set aside at room temperature.
- In a large bowl, stir together the biscuit mix, cold water, and shredded cheese until dough forms. Scoop dough into 8 portions (about ¼ cup each) and place 2 inches apart onto a parchment paper lined rimmed baking sheet. Bake in the oven at 425 degrees F for 15 minutes or until golden brown on top.
- Meanwhile, heat 12-inch skillet over medium-high heat. Add four of the burger patties and cook for 3 minutes without moving until nicely browned. Flip burgers, top with half a slice of American cheese, and cook an additional 2 minutes or until they reach an internal temperature of 135 degrees F using an instant-read meat thermometer. Transfer burgers to a dinner plate and repeat with remaining four burger patties.
- Melt the other 4 tablespoons of butter in a microwave safe bowl, add garlic herb seasoning and stir until well blended. Brush ½ teaspoon of the herb butter sauce onto each hot biscuit.
- Using a serrated knife, carefully slice each biscuit in half horizontally. Brush the cut sides of both the tops and bottoms with the remaining melted herb butter while the biscuits are still warm so the butter soaks into the crumb. Place lettuce on each bottom half, followed by a tomato slice and a cooked burger patty. Add any additional toppings you like, then finish with the buttered biscuit tops and serve immediately.
