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