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4 brioche buns. Step 1: Light your grill and set it up for two-zone cooking. One zone at medium-high direct heat, the other for low heat. Step 2: Using your hands, combine the venison meat with the beef tallow, Worcestershire sauce and half of the kosher salt, being careful not to overwork the mixture.
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Smoker/Pellet Grill: Place the burgers on the bottom rack of the smoker and leave for 1.5-2 hours. Pull the deer burgers off of the grill after the internal temperature has reached 145 degrees f. Stovetop: Heat a large skillet over medium heat. Make sure that the pan is hot before placing your burger onto it.
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Form meat mixture into 6-8 even balls (6 if cooking on the grill or 8 if cooking on the stovetop). Gently pat down and shape into burger patties. Place on a baking sheet lined with wax paper or parchment paper. Cover with plastic wrap and refrigerate for 10-15 minutes (this helps patties stick together while cooking).
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Combine ground meat, minced onion, grated butter, diced bacon, egg, Worcestershire sauce, apple cider vinegar, garlic powder, and black pepper in a large bowl. Use your hands to mix the meat and other ingredients well. 2. Separate ground deer meat mixture into 4 similarly sized patties.
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Form the meat into 4 evenly sized balls and then shape them into patties. Form a divot in the top of the burgers to help catch some of the juice. 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.
How To Make Burgers on the Stovetop Kitchn
Preheat oven to 375° F. In a large bowl, combine ground venison, sausage, and the rest of the ingredients except salt, buns and cheese, until evenly combined. For meat mixture in to burger 6-8 burger patties (Note: Thicker may result in longer cooking time.) and place in single layer on a baking dish.
How To Cook Venison Topside Steak
In a small bowl, stir together the hot sauce (if using), ketchup and mayonnaise, then season and set aside. Divide the venison mince into 4 even portions, roughly shaping them into balls. Heat a heavy-based or cast-iron frying pan over a medium-high heat for a few minutes until very hot, then toast the cut sides of the buns in the dry pan. Once.
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1. 2. 3. Process bacon. Start out by finely chopping ½ pound of bacon or pulsing the bacon in a food processor until ground. Then, with clean hands, mix the bacon with 1 pound of ground venison and seasoning until evenly distributed (the bacon adds much-needed fat to the lean venison). Shape patties.
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STEP 4: Form the meat into 4 venison burger patties either free-hand or using a hamburger press. If you'll be freezing some of the burgers, layer with waxed paper first. STEP 5: Form a dent in the center of each venison burger and fry in a hot cast-iron skillet for 3 to 4 minutes. Flip burger and cook for an 3-4 more minutes.
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How to Grill. Step 1: We place the venison burgers on greased grill grates over medium-high heat and cook one one side with the lid closed (photo 4). Step 2: Once the first side has a nice sear, we carefully flip the burger and grill the meat on the other side (photo 5).
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Fat in Venison Burgers. Ideally, a great burger has ample fat, somewhere between 10 and 20 percent by weight. I am partial to 15 percent. In the case of venison burgers, only a little of that fat is from the deer because too much deer fat will ruin the mouthfeel of your venison burgers. (More on the ins and outs of cooking with deer fat here.)
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Heat the burger for 3-7 minutes, or until heated through. GRILL: Preheat the grill to medium heat. Place the patty over the heat source and grill for 2-3 minutes, flip the patty, and continue cooking for an additional 2-3 minutes or until heated through. MICROWAVE: Place a patty on a microwave-safe plate.
KC's Venison Burgers Recipe Allegro Marinade
Instructions. Preheat oven to 375F. Spray a baking sheet with non-stick spray. Combine all the burger ingredients in a large bowl and mix together with your hands or with a fork until all the ingredients are combined. Distribute the spices well, but do not overmix or the burgers will come out tough.
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Stovetop Cooking Instructions. How to cook venison burgers on the stove: Place a cast iron pan over medium-high heat. Add 1 tablespoon of lard or bacon fat to the pan and allow to melt and coat the entire bottom of the pan. Place 2 - 3 burgers, divot side down, in preheated pan, spacing apart evenly.
Venison Burgers Recipe How to Cook Deer Burgers Hank Shaw
This juicy Venison Burger Recipe is full of flavor and uses the best venison burger mix without additional fat to make moist, lean venison burgers.. burgers on a rimmed baking sheet with a sprayed rack and bake for about 5 minutes or until heated through in a 375° F. oven. Make sure to thaw out frozen burgers overnight in the fridge before.
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Start your grill and bring it to a high temperature. I recommend 400-450F. If you are cooking the burger to well, aim for the lower end. For medium or medium rare, you can cook at the higher end. Once you reach the desired temperature, remove the patty from the fridge, generously salt it and set it down on the grill.
