Summertime and grilled burgers go together like two peas in a pod. These bacon venison burgers will be the star of your next picnic. Adding ground bacon along with the spices creates a wonderful juicy burger with an incredible flavor.
If you prefer, you can use lean ground beef. Since we are avid hunters we have mostly venison burger in our freezer. The added spices and bacon camouflage any gamey taste that the venison may have.
Jump to Recipe Print RecipeYou will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover, spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.
Mixing the burgers:
In a large mixing bowl combine venison burger, ground bacon ends, eggs, oatmeal, mineral salt, onion, smoked paprika, granulated garlic, black pepper, and chili powder.
Mix until all ingredients are well incorporated.
Use 3.8 ounces or a heaping 1/3 measuring cupfull for each burger.
Roll into a ball. Using a Hamburger Patty Press, press each burger between two pieces of saran wrap. These will keep your patty maker clean and makes it easier to transfer the burger to the patty paper.
Layer burgers between patty paper. I put two sheets between each burger. This makes it much easier to split the frozen burgers. Freeze the burgers on a large cookie sheet. When they are frozen, vacuum pack and return to the freezer.
Remove burgers from the freezer. Remove the patty paper and grill over hot coals or pan fry over medium heat. You will see a bit of pink from the bacon in the burger after they are cooked.
Serve with desired toppings.
The burger pictured was served on a Keto Bun. You can also use Sourdough Hamburger Buns.
Bacon Venison Burgers, THM S
- 7 pounds venison burger or lean ground beef
- 2 pounds bacon ends, ground
- 7 eggs
- 2 1/2 cups oatmeal
- 4 teaspoons mineral salt
- 1 cup finely chopped onions
- 2 tablespoons smoked paprika
- 2 tablespoons granulated garlic
- 2 teaspoons black pepper
- 2 teaspoons chili powder
- Mixing: In a large mixing bowl combine venison burger, ground baocn ends, eggs, oatmeal, mineral salt, onion, smoked paprika, granulated garlic, black pepper, and chili powder. Mix well.
- Shapping the burgers: Use 3.8 ounces or a heapig 1/3 measuring cupfull for each burger. Roll into a ball. Using a Hamburger Patty Press, press each burger between to pieces of saran wrap. Layer burgers between patty paper. Freeze on a baking sheet. When burgers are frozen, vacuum paper and return to the freezer.
- Preparing burgers: Remove burgers from the freezer. Remove the patty paper and grill over hot coals or pan fry over medium heat. You will see a bit of pink from the bacon in the burger after they are cooked. Serve with desired topping. 50 burgers.
- Note: The burgers have a better flavor after they have been frozen. The burger pictured was served on a Keto Bun. You can also use Sourdough Hamburger Buns.
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Bacon Venison Burgers, THM S
Ingredients
- 7 pounds venison burger or lean ground beef
- 2 pounds bacon ends ground
- 7 eggs
- 2 1/2 cups oatmeal
- 4 teaspoons mineral salt
- 1 cup finely chopped onions
- 2 tablespoons smoked paprika
- 2 tablespoons granulated garlic
- 2 teaspoons black pepper
- 2 teaspoons chili powder
Instructions
-
Mixing: In a large mixing bowl combine venison burger, ground baocn ends, eggs, oatmeal, mineral salt, onion, smoked paprika, granulated garlic, black pepper, and chili powder. Mix well.
-
Shapping the burgers: Use 3.8 ounces or a heapig 1/3 measuring cupfull for each burger. Roll into a ball. Using a Hamburger Patty Press, press each burger between to pieces of saran wrap. Layer burgers between patty paper. Freeze on a baking sheet. When burgers are frozen, vacuum paper and return to the freezer.
-
Preparing burgers: Remove burgers from the freeze. Remove the patty paper and grill over hot coals or pan fry over medium heat. You will see a bit of pink from the bacon in the burger. Serve with desired topping. 50 burgers.
-
Note: The burgers have a better flavor after they have been frozen.
