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Ingredients35 m servings 439 cals
Original recipe yields 4 servings (4 quarter-pound patties)
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Combine venison and ground beef together in a bowl. Add bourbon; set aside until liquid is absorbed, about 10 minutes. Add bacon and black pepper; mix until thoroughly combined. Form into 4 equal-sized burger patties.
- Cook burgers on preheated grill, basting with barbeque sauce throughout cooking, until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top burgers with pepper jack cheese and cook until cheese is melted, about 1 minute.
- Cook's Note:
- Use ground beef alone in place of the venison, if desired.
Per Serving: 439 calories; 14 g fat; 23.7 g carbohydrates; 26.5 g protein; 100 mg cholesterol; 1004 mg sodium. Full nutrition
ReviewsRead all reviews 2
I was excited to find a new way to use up all the venison in the freezer. I even made a special trip to the store for the bourbon. I fried the burgers in a cast iron frying pan on the stove but ...