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How to Grill. Step 1: We place the venison burgers on greased grill grates over medium-high heat and cook one one side with the lid closed (photo 4). Step 2: Once the first side has a nice sear, we carefully flip the burger and grill the meat on the other side (photo 5).
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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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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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Add a slice of cheese for the final 1 minute of cooking time. Melt the butter in a small bowl and brush over the inside of the brioche buns. Place these buns face down on the grill. Cook for about 2 minutes, until crispy and a nice char has formed. Remove the buns and dress the burgers with toppings of your choice.
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Preheat oven to 375° F. In a large bowl, combine ground venison, sausage, and the rest of the ingredients except salt, buns and cheese, until evenly combined. For meat mixture in to burger 6-8 burger patties (Note: Thicker may result in longer cooking time.) and place in single layer on a baking dish.
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Much of your burger recipe will be decided by how you get your venison meat. If you get it from a processor, you can request for them to make an 80% lean, 20% pork fat blend directly from your.
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Mix together venison, pork, Worcestershire sauce, garlic powder, onion powder, salt and pepper in a bowl and then shape into 4 patties. Preheat the air fryer to 350F / 180C. Spray the air fryer basket and add the burger patties. Cook for about 8-10 minutes, depending on your desired doneness and turn them halfway through cooking.
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This keeps the burgers flat. Preheat a gas or charcoal grill to medium-high heat (about 400 to 425 degrees) Carefully lift the patties with a wide, heat resistant spatula onto lightly oiled grill grates, one at a time. Cook about 5 to 6 minutes on each side or until done.
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Venison Burger Recipe. Please note I've included sausage mixed in with this recipe, but it's not required. Simply omit the sausage and substitute equally for ground venison. How to make venison burgers. Step 1: Add both venison and sausage to a medium-sized mixing bowl. Sprinkle with gelatin, then combine the ingredients.
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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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Fat in Venison Burgers. Ideally, a great burger has ample fat, somewhere between 10 and 20 percent by weight. I am partial to 15 percent. In the case of venison burgers, only a little of that fat is from the deer because too much deer fat will ruin the mouthfeel of your venison burgers. (More on the ins and outs of cooking with deer fat here.)
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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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In a large bowl combine ground venison, grated butter, bacon, onion, garlic powder, black pepper, Worcestershire sauce, apple cider vinegar, and egg. Using your hands, mix ingredients together well and form 4 equally-sized patties. Make indents in the center of each burger patty using a tablespoon or similar.
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Combine the ground venison, brown sugar, ketchup, Worcestershire sauce, garlic powder, onion powder, salt and pepper. Mix together until fully combined. It's best to mix by hand so you don't over-mix the meat. Shape the meat into six, even-sized patties and make a small indention in the center so they cook evenly.
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4 brioche buns. Step 1: Light your grill and set it up for two-zone cooking. One zone at medium-high direct heat, the other for low heat. Step 2: Using your hands, combine the venison meat with the beef tallow, Worcestershire sauce and half of the kosher salt, being careful not to overwork the mixture.
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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.
