Took a package of deer that I bagged last fall and mixed in a few things, chopped green pepper, chopped onion, chopped garlic, some Worcestershire, an egg, CBP and kosher salt. Made 4 patties. Into the vault at around 225 with mesquite. Flipped after an hour and let them get to 150. Put some bleu and sharp cheddar on mine and the cheddar on my wife's. Took the burgers to 160 and the cheese was just right. Above the burgers was a few strips of bacon, cooking in the smoke. Good burgers. One question, the smoke flavor wasn't as strong as other things. Is the venison too lean to pick up the flavor?
Announcement
Collapse
No announcement yet.
Venison Bacon Cheeseburgers
Collapse
X
-
Looks Great!!!
You got quite a bit of other flavors going on there, plus burgers in 225˚ can't be in long enough to pick up very much smoke flavor. IMO
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
Comment
Comment