The Sportsman's Venison Burger Recipe
Preheat oven to 400 degrees F. Weigh out your meats with a Weston Flat Top Dial Scale. Cube the venison into 1" pieces, then grind with a Realtree Outfitters Meat Grinder by Weston. We used the #8 Electric Meat Grinder & Sausage Stuffer (33-0201-RT). The meat texture for burgers should be fine, so grind it through once with the coarse grinding plate, once with the medium, and finally, once with the fine grinding plate.
Meanwhile, bake bacon strips for 10 minutes, crumble, and add to the ground venison. The bacon should still be somewhat raw so that it cooks fully once the burger is grilled. Mix together all of the ingredients in a Weston Meat Lug or use a Weston Meat Mixer if you're making this recipe in bulk. Put the mixture into a gallon sized Weston Vacuum Sealer Bag and seal with a Weston Vacuum Sealer. Refrigerate and let marinate for at least 6 hours.
Once marinated, open the package and press the meat mixture into burger patties with a Realtree Outfitters Burger Press by Weston. This is a large recipe, so we used Weston Patty Paper to keep the extra patties separated during freezer storage. Grill to your preferred temperature.
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