I had venison burger in the freezer from last fall that I wanted to use up and I had been reading up on burgers, mostly what Meathead had to say and decided to make some tonight and they turned out pretty good. My wife is not fond of venison and she ate one and said it was ok. I mixed about 2# of venison burger with about 1#ground pork, added some KC BBQ sauce, some BBBR and some soya sauce, mixed it up and made some burgers. I cooked them for about an hour on my pellet smoker at 225F and when I took them off they were about 130F. I then fired up my gas grill to 450F and finished them on the grill.
Announcement
Collapse
No announcement yet.
Venison burgers
Collapse
X
-
Founding Member
- Jul 2014
- 416
- Pierre, SD
-
1987 Weber Kettle (Still going!)
2004 Cookshack Smokette (The original!)
2012 Weber Genesis (Wonderful for steaks and chops!)
2014 Pit Barrel Cooker (Lovin it!)
Thermoworks Thermapen
Thermoworks Mini Handheld Thermocouple & Meat Needle Probe
Various other wireless remote thermometers
Beer...Bud Light (Timeless)
-
Club Member
- Jan 2016
- 1341
- Louisiana - North West but a coon ass at heart
-
Cookers
Camp Chef DLX Pellet Grill
Weber 22.5 Kettle
Brickman Box Smoker
Accessories
Slow N Sear
Tube Smoker
Turkey Cannon
Rib racks
Weber chimney starter
Thermometer's
Maverick ET 735
Tru Temp 3619n
Thermapen mk4
Thermapop
Favorite Drink
Free beer
Coors Light
Windsor ( Canadian blended whiskey )
We like straight ground venison burgers. I just season them up add a little egg to help hold them together.
Comment
-
I do a lot of ground venison. I use 90% LEAN venison & 10% beef fat trim (NOT kidney fat), from a place that only cuts choice or better grain finished beef. Just enough fat for flavor and to hold it together. Don't need extra fat to make it "juicy" because I can safely cook it to medium rare (I know how it was handled)! Then it doesn't get dry. Can't beat it!!! Most folks would never guess it is venison if not told.
Comment
Announcement
Collapse
No announcement yet.
Comment