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Preheat the grill over medium-high heat. Crank the grill to high, and scrape the grates with a wire brush. Oil the grates and allow the grill to heat for 15 minutes. Put each burger patty on the grill and try not to touch them, so they get a nice char. To prevent sticking, rotate the patties 90 degrees once.
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Close the lid and let 'em soak in that smoky goodness. Keep an eye on that grill thermometer - we're aiming for perfection. Let the burgers cook for about 30 minutes on each side, or until they reach an internal temperature of around 160°F. That's the magic number for safe and delicious venison burgers.
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Use your grinder and alternate between the cubed venison and the beef fat, this way they will be mixed by the time that you are done grinding the meat. Step two - seasoning and shaping. Add salt and pepper to your ground venison meat and use your hands to mix the meat but be careful not to overwork it.
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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.
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Instructions. Add all ingredients to a bowl and mix well. Directly before cooking the venison burgers, gently rub in the seasoning. Apply as much or as little as you like per patty, a good rule of thumb is 1 tablespoon of seasoning per 1 pound of meat.
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Preheat grill to 425°. Mix meat, seasoning, and Worcestershire sauce. 2 pounds ground venison, 1 tsp garlic powder, 1 tsp onion powder, 3 Tbsp Worcestershire sauce. Form into 1/3 lb patties (should create 6 burgers) Once grill is preheated, clean grates, and place burgers on grill. Cook 5 minutes, then flip.
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This keeps the burgers flat. Preheat a gas or charcoal grill to medium-high heat (about 400 to 425 degrees) Carefully lift the patties with a wide, heat resistant spatula onto lightly oiled grill grates, one at a time. Cook about 5 to 6 minutes on each side or until done.
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This venison burger recipe makes ¼-pound patties. You're welcome to double the ingredients to make ½-pound burgers. For another cooking method, follow this tutorial to make smoked burgers — so good! Feel free to experiment with different seasonings. Your favorite steak seasoning works well, or you can use a Creole seasoning for a touch of.
"Venison Burger." by Stocksy Contributor "Darren Muir" Stocksy
Preheat your cast-iron skillet over medium heat for about 3 minutes before cooking. Add 2 Tablespoons of butter to the preheated pan. Once melted, add 2-3 burger patties and cook over medium heat for 3-5 minutes. Flip over and cook an additional 3-5 minutes until internal temperature reaches 160°F.
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Cook the burgers for 3-4 minutes on each side, or until they reach an internal temperature of 160°F. Remove from heat and let the burgers rest for a few minutes before serving. This Thai seasoning recipe will add a sweet, sour, and spicy flavor to your venison burger that will transport you to Thailand.
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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.
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1 teaspoon ground ginger. 1/2 teaspoon salt. Simply mix all the ingredients together and apply generously to your venison burger patties before cooking. 2. Ranch-Style Venison Burger Seasoning Recipe. This classic ranch-style seasoning recipe is perfect for adding a savory, herby flavor to your venison burgers.
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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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Add a slice of cheese for the final 1 minute of cooking time. Melt the butter in a small bowl and brush over the inside of the brioche buns. Place these buns face down on the grill. Cook for about 2 minutes, until crispy and a nice char has formed. Remove the buns and dress the burgers with toppings of your choice.
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Instructions. In a large bowl, mix together the venison, bacon, egg, dijon, Worcestershire, onion powder, garlic powder, salt and pepper. Shape into 4 burger patties that are slightly larger than the buns. Let rest for about 10-20 minutes. This helps the burgers hold together when transferring to the stove or grill.
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Cut the ground meat mixture into 8 equal pieces by indenting the portions. This helps make equal burger patties. Form each piece into a patty, about 4.5-inches wide. Place onto freezer paper (this is heavy-duty paper) Preheat your grill or over high heat (400-450°F.) Cook each patty for about 5-6 minutes on each side.
