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BBQ Venison Burger

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bhugg
bhugg Posts: 317
in EggHead Forum
SWMBO has a work event tonight so its just me and my two girls.  I have some deer meat in my freezer, so I was thinking venison burgers.  Here what I was thinking I would do:

1 lb Venison
2 Tbsp bread crumbs
1 egg
"Slap Ya Mama" Seasoning
Worcestershire Sauce
Diced Onion and Jalapeños
BBQ Sauce

The cook would be just like any burger cook as far as set-up goes.  Any words of advice about the recipe or cooking process, I am all ears.  I will post pictures when I get started this afternoon/evening. 

Large BGE Dallas, TX
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  • Nanook
    Nanook Posts: 846
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    Because venison burger is so lean, be sure not to over cook, or they will dry out.
    GWN
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  • bhugg
    bhugg Posts: 317
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    so less time or less temp?  I was thinking 375-400 for 3 minutes each side.  
    Large BGE Dallas, TX
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  • Nanook
    Nanook Posts: 846
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    Sounds about right to me. Just make sure you don't take them past medium.
    GWN
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  • DMW
    DMW Posts: 13,832
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    If you have any pork fat on hand, it probably wouldn't hurt to mix some in.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • bhugg
    bhugg Posts: 317
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    I have bacon grease that I kept in the freezer.  Should I use that?
    Large BGE Dallas, TX
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  • saluki2007
    saluki2007 Posts: 6,354
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    Depends on how think you are planning on going.  If you did about 1/3 pounders, I would say your temps and time are spot on.  I do about the same thing, but I do not use bread crumbs.
    Large and Small BGE
    Central, IL

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  • bhugg
    bhugg Posts: 317
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    I was thinking at least 1/3 pounder for me and 1/4 pounders for the girls.  
    Large BGE Dallas, TX
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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
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    bhugg said:
    I have bacon grease that I kept in the freezer.  Should I use that?
    You might use some finely chopped bacon rather than the fat.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • bhugg
    bhugg Posts: 317
    edited July 2014
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    HDumptyEsq said:
    bhugg said:
    I have bacon grease that I kept in the freezer.  Should I use that?
    You might use some finely chopped bacon rather than the fat.
    All I have is the grease that rendered off when I cooked the bacon, whenever that was.  
    Large BGE Dallas, TX
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,168
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    That recipe looks more like meatloaf than a burger. Nothing wrong with that. It looks tasty. I agree with it being so lean you run a high risk of it drying out. Add a little sausage?
    Flint, Michigan
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  • bhugg
    bhugg Posts: 317
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    Fred19Flintstone said:
    That recipe looks more like meatloaf than a burger. Nothing wrong with that. It looks tasty. I agree with it being so lean you run a high risk of it drying out. Add a little sausage?
    I am trying to stick with what I have at the house.  The only thing I have that I could use to fatten it up the bacon grease.  What would you change to make it more "burger-like"?
    Large BGE Dallas, TX
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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
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    @bhugg. A house without bacon is a bereft house! ;)

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,168
    edited July 2014
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    bhugg said:


    Fred19Flintstone said:

    That recipe looks more like meatloaf than a burger. Nothing wrong with that. It looks tasty. I agree with it being so lean you run a high risk of it drying out. Add a little sausage?

    I am trying to stick with what I have at the house.  The only thing I have that I could use to fatten it up the bacon grease.  What would you change to make it more "burger-like"?

    I understand. My experience with venison has never lead me to make a burger without some fatty meat to mix. If it was not on hand, I took the easy route. Chili, spaghetti...etc. EDIT: I almost forgot sloppy joes, slop, sloppy joes!
    Flint, Michigan
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  • bhugg
    bhugg Posts: 317
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    So what is the general consensus on using bacon fat/grease?
    Large BGE Dallas, TX
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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
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    @bhugg. Using just the grease may be over the top and give a nasty texture. It may be better to soak some bread crumbs in a milk and egg wash, press out most of the moisture and mix that well into the venison. You can spice the egg/breadcrumb up with some Worcestershire sauce.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • Nanook
    Nanook Posts: 846
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    @bhugg‌. I've never tried it myself, but wouldn't be afraid to give it a whirl.
    GWN
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  • bhugg
    bhugg Posts: 317
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    Why not?  Lets give 'er a whirl.
    Large BGE Dallas, TX
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  • Nanook
    Nanook Posts: 846
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    @bhugg. Be sure and let us know how they turn out please.
    GWN
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