Bacon Cheese Venison Burger
Dice bacon and brown in olive oil on medium heat. For a juicy venison burger with a twist layer patties in between two flour tortillas with shredded cheese Mexican crème and guacamole and then cook on a hot grill.
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Drain on paper towels then cool completely.
Bacon cheese venison burger. Let the meat rest for 15 minutes. Form a divot in the top of the burgers to help catch some of the juice. Remove and set aside on a paper towel.
Use to use beef ribs trimmed and 20 with 80 venison and this was the best but access to beef ribs has changed. In a medium skillet over medium heat cook bacon until crisp. Remove and set aside on a paper towel.
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. Form the bottom half of the burger using a burger press with a stuffed burger adapter.
Add venison bread crumbs Worcestershire sauce milk garlic and cayenne pepper. Make and vacuum seal in 4 to 6 patties. Once cool add onions and bacon to ground.
Remove from heat and allow to cool. If you do not have a burger press make an approximate 13-pound burger with an approximate 12-inch deep cavity that runs to within a half-inch of the outer wall. Cook bacon in a cast iron skillet until fully cooked.
Mix the venison egg bread crumbs onion Liquid Smoke salt and pepper. Split the ground venison into 8 equal parts and form thin patties roughly the same diameter as your burger buns. Shape into 6 hamburger patties.
Let the meat rest for 15 minutes. In a large mixing bowl combine the venison chopped bacon garlic onion egg dried mushrooms breadcrumbs Worcestershire sauce salt sage thyme and. If youre using cheese add your cheese when you flip your burger.
In a medium bowl gently mix diced bacon cheddar and fontina cheeses. In a bowl mix together bacon and garlic venison burger with salt pepper barbeque sauce a whole egg and breadcrumbs. Chop half of the bacon.
Place bacon in a stainless steel bowl. Cook bacon in a cast iron skillet until fully cooked. So easy to take out to and make up.
Crumble the bacon and sprinkle over the ground venison. 50 venison with ground chuck and mix high temp cheese and bacon cheeseburger seasoning. Add chopped onions and sweat.
Shape into 6 hamburger patties. In a mixing bowl crack the eggs and whisk to scramble add the milk and Bisquick baking mix. Top the meat mixture with the cheese.
Mix venison mixture using your hands and form into 5. Stir well with a fork to remove as many lumps as possible. In a bowl mix together bacon and garlic venison burger with salt pepper barbeque sauce a whole egg and breadcrumbs.
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