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My review
Bacon and Venison Burgers
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coreyd
"This makes a really nice and juicy burger with very little shrinkage."
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Ingredients
25 m servings 823Original recipe yields 5 servings (5 burgers)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place bacon in a stainless steel bowl; add venison, bread crumbs, Worcestershire sauce, milk, garlic, and cayenne pepper. Mix venison mixture using your hands and form into 5-ounce balls. Press balls with the back of a side dish to form patties.
- Grill patties on the preheated grill until desired doneness is reached, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
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Footnotes
- Cook's Note:
- We used the fat of the bacon instead of mixing with pork fat.
Nutrition Facts
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Reviews
Read all reviews 3Most helpful
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4/8/2019
I used cream as I didn't have evaporated milk on hand, and I added a bit of shredded cheese to the mixture. They turned out fantastic! Everyone went back for seconds!
4/1/2016
Yes you are correct. 5lbs would make 20 burgers it won't let me edit that number. Nice catch
7/15/2015
Awesome. First time having venison and I'm a fan. I used turkey peppered bacon and used regular skim milk... only made one pound of venison so wasn't going to open a can of milk for a couple tea...