Bacon Cheese Venison Burger
Mix the venison egg bread crumbs onion Liquid Smoke salt and pepper. Crumble the bacon and sprinkle over the ground venison.
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So easy to take out to and make up.
Bacon cheese venison burger. Once cool add onions and bacon to ground. In a bowl mix together bacon and garlic venison burger with salt pepper barbeque sauce a whole egg and breadcrumbs. Let the meat rest for 15 minutes.
In a medium bowl gently mix diced bacon cheddar and fontina cheeses. Dice bacon and brown in olive oil on medium heat. Cook bacon in a cast iron skillet until fully cooked.
In a large mixing bowl combine the venison chopped bacon garlic onion egg dried mushrooms breadcrumbs Worcestershire sauce salt sage thyme and. Cook bacon in a cast iron skillet until fully cooked. Stir well with a fork to remove as many lumps as possible.
Drain on paper towels then cool completely. Mix venison mixture using your hands and form into 5. Shape into 6 hamburger patties.
Let the meat rest for 15 minutes. Remove and set aside on a paper towel. Remove and set aside on a paper towel.
Remove from heat and allow to cool. Shape into 6 hamburger patties. Form the bottom half of the burger using a burger press with a stuffed burger adapter.
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. Use to use beef ribs trimmed and 20 with 80 venison and this was the best but access to beef ribs has changed. Make and vacuum seal in 4 to 6 patties.
50 venison with ground chuck and mix high temp cheese and bacon cheeseburger seasoning. I like to just flip the burgers once so they have a nice crust. Add venison bread crumbs Worcestershire sauce milk garlic and cayenne pepper.
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. Place bacon in a stainless steel bowl. In a medium skillet over medium heat cook bacon until crisp.
Chop half of the bacon. Place the burgers on the grill or in the hot pan and cook for anywhere from 5-8 minutes per side. If youre using cheese add your cheese when you flip your burger.
Form a divot in the top of the burgers to help catch some of the juice. Top the meat mixture with the cheese. Split the ground venison into 8 equal parts and form thin patties roughly the same diameter as your burger buns.
In a mixing bowl crack the eggs and whisk to scramble add the milk and Bisquick baking mix. In a bowl mix together bacon and garlic venison burger with salt pepper barbeque sauce a whole egg and breadcrumbs. Add chopped onions and sweat.
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