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, flavourful burger. Top with smoked onions, mushrooms, cheddar or Monterey jack cheese, bacon, and your favourite hamburger toppings for a delicious meal.

Ingredients

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

1 Egg

Preparation

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.

Smoking Method:

Preheat the Bradley Smoker to 90°C (200°F).

Using Hickory flavour 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.

Serving:

For further flavour 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!

    Hickory
    Wood

    Hickory Wood Bisquettes

    The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.

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