Smoked And Grilled Venison Burger Recipe
Looking for a tasty twist on your classic hamburger? Try this ground venison burger recipe! Hand-formed and seasoned with onions, mustard, and salt, these burgers are smoked in the Bradley Smoker with Hickory bisquettes, then finished on the grill for a juicy, flavorful burger. Top with smoked onions, mushrooms, cheddar or Monterey jack cheese, bacon, and your favorite hamburger toppings for a delicious meal.
500 G (1 lb) ground venison (or substitute any ground meat)
1 Medium size fine chopped onion
15 Ml (1 tbsp) salt
15 Ml (1 tbsp) mustard
Pepper to taste
Beat the egg in a large glass bowl until smooth.
Add the meat, salt, and onions.
Mix together until it is blended very well.
Place in refrigerator for 1 to 2 hours allowing the meat to set up.
Remove from refrigerator and hand form 5 to 6 evenly sized hamburger patties.
Place on greased Bradley Smoker racks and sprinkle with pepper to taste.
Preheat the Bradley Smoker to 90°C (200°F).
Using Hickory flavor bisquettes, place racks of patties in the Bradley Smoker and cook/smoke for ¼ to ½ of an hour.
Remove from the Bradley Smoker and place on hot grill to finish cooking.
For further flavor delights:
Smoke onion slices and mushrooms along side the burgers.
Garnish with cheddar or Monterey jack cheese, bacon if desired and your favourite hamburger complements, such as tomatoes or lettuce.
Serve inside big crusty hamburger buns or slabs of grilled garlic bread. This will be your tastiest, juiciest game burger ever!