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Instructions. Beat the egg in a large glass bowl until smooth. Add the venison, beef, salt, cheese and onions. Mix together until it is blended very well. Place in refrigerator for 1 to 2 hours allowing the meat to set up. Remove from refrigerator and form into 4 evenly sized patties.
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Form meat mixture into 6-8 even balls (6 if cooking on the grill or 8 if cooking on the stovetop). Gently pat down and shape into burger patties. Place on a baking sheet lined with wax paper or parchment paper. Cover with plastic wrap and refrigerate for 10-15 minutes (this helps patties stick together while cooking).
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Try this ground venison burger recipe! Hand-formed and seasoned with onions, mustard, and salt, these burgers are smoked in the Bradley Smoker with Hickory bisquettes, then finished on the grill for a juicy, flavorful burger. Top with smoked onions, mushrooms, cheddar or Monterey jack cheese, bacon, and your favorite hamburger toppings for a.
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Form the meat into 4 evenly sized balls and then shape them into patties. Form a divot in the top of the burgers to help catch some of the juice. Place the burgers on the grill or in the hot pan, and cook for anywhere from 5-8 minutes per side. I like to just flip the burgers once so they have a nice crust.
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Press down firmly, and compress into patties, about ¾ inch thick. Place patties in the refrigerator for 2 hours to firm up. Place in a 200- to 225- degree smoker for 30 minutes. Patties can be transferred to a hot grill and cooked until done or cooled completely and frozen for later use. Frozen smoked burgers can be placed on a medium-hot.
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Instructions. In a large bowl, mix together the venison, bacon, egg, dijon, Worcestershire, onion powder, garlic powder, salt and pepper. Shape into 4 burger patties that are slightly larger than the buns. Let rest for about 10-20 minutes. This helps the burgers hold together when transferring to the stove or grill.
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Preheat your smoker to 90°C (200°F) and place your venison patties inside. Keep an eye on the burgers while they are cooking, and flip them occasionally if you would like. At this temperature, the burgers should take anywhere from an hour to an hour and a half to get medium-rare. While the burgers are smoking, it is not a bad idea to smoke.
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1. 2. 3. Process bacon. Start out by finely chopping ½ pound of bacon or pulsing the bacon in a food processor until ground. Then, with clean hands, mix the bacon with 1 pound of ground venison and seasoning until evenly distributed (the bacon adds much-needed fat to the lean venison). Shape patties.
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Making smoked venison burgers is relatively simple and can be done using a smoker or a grill with a smoking attachment. Here's a step-by-step guide to creating these flavorful burgers: Ingredients: 1 pound ground venison; 1/4 cup breadcrumbs; 1/4 cup diced onions; 1 tablespoon Worcestershire sauce;
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Steps. When ready to cook, set the Traeger temperature to 500°F and preheat, lid closed for 15 minutes. Mix together pork, venison, bacon and peppers in a large bowl. Form meat mixture into individual patties and season with Traeger Pork & Poultry Rub. Grill burgers for 5 to 8 minutes.
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Form the ground venison into 4 thick burger patties. 3. Place burgers on the grill with adequate spacing in between. Place vertically sliced jalapenos on a cast iron pan next to the burgers. 4. Cook burgers for roughly 8 minutes on each side. Axis meat is extremely lean, so always aim for medium rare, or about 135-140 degrees.
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Arrange on a cooking board and press your thumb into the center of each patty to about halfway down. Apply a thin layer of canola oil onto the grill grates to stop the meat from sticking. Place patties on the grates and cook for 5 minutes per side until done. The internal temperature should be 160°F (71°C).
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Close the lid and let 'em soak in that smoky goodness. Keep an eye on that grill thermometer - we're aiming for perfection. Let the burgers cook for about 30 minutes on each side, or until they reach an internal temperature of around 160°F. That's the magic number for safe and delicious venison burgers.
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Smoked Venison Burger From Field To Plate Ingredients: 2 pounds Venison (can use Elk, moose, antelope) 8 cloves garlic, minced 8 tablespoons Worcestershire sauce 2 tablespoons soy sauce 1 tablespoons cracked pepper 2 tablespoons onion powder 4 tablespoons paprika 3 tablespoons Olive or Avocado Oil 2 teaspoons seal salt 4 tablespoons Weber Seasoning, Roasted
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Add 2-3 pieces of bacon on top of your venison hamburger. Add BBQ sauce on each burger patty. (Add jalapeno peppers if you'd like more kick to your burger). Place your patties on a rack and place them into the smoker and smoke it at 300 F (149 C) and set the timer for half the time. Once the patties are done, put a couple slices of cheese on.
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Instructions. Combine the venison, bacon, egg, Dijon, Worcestershire, onion powder, garlic powder, salt, and pepper in a large mixing bowl. Form into four burger patties, somewhat bigger than the buns. Allow 10-20 minutes for resting. When transporting the burgers to the burner or grill, this helps them stay together.