Bacon Studded Venison Burgers Recipe 455

VENISON BACON BURGERS

Steps:

• Cook bacon in a skillet over medium heat until browned and crispy. Pour bacon and grease into a heatproof bowl and allow to cool. Heat olive oil in skillet then add garlic and shallots. Cook and stir until softened, about 3 minutes; then add to bacon.
• Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper, and egg until evenly combined. Refrigerate for 20 minutes.
• Preheat an outdoor grill for medium-high heat.
• Shape the mixture into 6 patties and grill to desired doneness. Serve on toasted hamburger buns with your favorite toppings.

BACON AND VENISON BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place bacon in a stainless steel bowl; add venison, bread crumbs, Worcestershire sauce, milk, garlic, and cayenne pepper. Mix venison mixture using your hands and form into 5-ounce balls. Press balls with the back of a side dish to form patties.
• Grill patties on the preheated grill until desired doneness is reached, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

BACON-STUDDED VENISON BURGERS RECIPE - (4.5/5)

Steps:

• Heat a cast iron grill pan over medium-high heat with your fat of choice. Meanwhile, in a medium bowl gently mix together venison, bacon, green onions, and herbs. Divide the mixture into four equal portions and form into patties, careful to not overwork the meat. Grill burgers for 4 minutes and flip once. Continue cooking another 3-4 minutes and take off the heat. Venison tends to cook quicker than beef. Serve with sides and accompaniments of your choosing. Serves five.

VENISON BACON BURGERS

Steps:

• Cook bacon in a skillet over medium heat until brown and crispy. poor bacon drippings (reserve some to cook garlic and shallots in) and crumble the bacon and place in a large mixing bowl to let cool.
• Use reserves bacon drippings ans saute the garlic and shallots until softened. Add to the bacon and bacon drippings bowl.
• Once cooled, add the ground venison, Worcestershire, parsley, salt, pepper, and the beaten egg until evenly combined. Refrigerate about 20 minutes.
• Preheat outdoor grill for medium high heat.
• Shape into 6 patties ( this will make 6 LARGE patties) and grill until desired doneness. Serve on hamburger buns ( I usually brush my bun with some olive oil or butter on the inside of buns and grill them slightly on the grill.
• Serve with desired condiments and toppings ( grilled or sauted onions goes GREAT on these ! ). I usually top mine with cheese and more bacon and the onions. I always put a little condiment bar out with everything and let them pick it out.

BACON VENISON BURGER (DEER)

Steps:

• Dice bacon and brown in olive oil on medium heat. Add chopped onions and sweat. Add chopped garlic. Remove from heat and allow to cool. Once cool add onions and bacon to ground meat. Add salt and pepper and mix enough to incorpote all ingredients. Form three or four patties. Pan fry in olive oil to medium.
• I served this on soft sandwhich buns with swiss cheese.

BAKED VENISON BURGERS

Steps:

• In a large bowl, combine the oats, milk, onion, egg and seasoned salt. Crumble venison and beef over mixture and mix well. Shape into eight patties; place in a greased 15x10x1-in. baking pan., In a small bowl, whisk the ketchup, brown sugar, Worcestershire sauce and mustard until blended. Spoon over patties., Bake, uncovered, at 350° for 22-26 minutes or until a thermometer reads 160° and juices run clear. Serve on rolls with cheese and tomato if desired.