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Venison burgers...oh my!

Thrill
Thrill Posts: 32
edited November -1 in EggHead Forum
I had to share my first experience with venison burgers. They were absolutely awesome. I was amazed that they didn't dry out, as is the case when grilled on conventional grills.[p]The mix:
Ground venison (about 2 lbs)
Dale's seasoning (about 2 Tbs)
Italian bread crumbs (about 1/4 cup)
1 egg
black pepper to taste[p]I combined the above mix, formed them into patties, and coated them with yellow mustard.[p]Threw them onto the Egg at 400 degrees along with some mesquite chips. 5 minutes on a side, and then a 5 minute dwell, and I was in burger heaven.[p]---> Thrill

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