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