Venison Hamburgers

Quick and easy recipe for flavourful and juicy venison hamburgers.

Photo Credit: V.Gray

We have been making our own hamburgers for a few years now, instead of picking up that easy premade package at the grocery store. Preparing them on Smoker Sunday, smoking them, then freezing and pulling them out throughout the week for dinner. They are quick and easy to make and are a great meal option throughout the week.

Using the venison from last hunting season or local beef from a family farm, these mouth water burgers will make everyone in your house come back for seconds! I have used this recipe with my best friend (who does not normally eat game meat) and she loved them! Whether you pick venison or beef when you make this recipe, you will not be disappointed with the end results!

Venison Hamburgers

Ingredients

Include everything your reader needs to make this recipe perfectly, with measurements, optional additions, or alternatives. For example:

• 1 lb of ground venison or ground beef

• 1 tsp of Montreal Steak Spice

• 1 tsp of garlic powder

• 2 tbsp of red wine (Pinot Noir)

• 1 cup of gluten free seasoned crumbs or bread crumbs

• 1 tsp seasoning salt

• 1 egg

• 1 tbsp of Chili Garlic Sauce

• 1/4 of white onion - finely chopped

• 1/4 cup of lactose free Sharp Cheddar Cheese

• Traeger: Hickory Pellets

Total prep time: 30 minutes

Total fridge time: 12 hours

Total smoke time: 3 hours

Rest time: 10 minutes

What To Do:

1. In a plastic container mix the thawed ground venison or ground beef, red wine, Montreal Steak Spice and garlic powder. Make sure everything is mixed together really well, then place in the fridge covered overnight.

2. Preheat your smoker to 200C with pellets of your choice. I use Traeger Hickory pellets, depending on the boldness of the smoky taste you are looking for will depend on the type of pellets you use.

3.In a large bowl put the crumbs, egg, seasoning salt, cheese, onion, chili garlic sauce and the ground venison/beef mixture. Make sure to mix everything together really well.

4. Using the palm of my hand, I shape and make the burgers. This allows me to make various sizes and thicknesses, which I find helpful when you are feeding multiple people or kids. If you have a hamburger press you can use that instead. Photo Credit: V.Gray

5. Once you have all your hamburgers made and ready to go on the smoker. Put them on the smoker and leave them for 3 hours at 200C. I know it will be tempting to open the lid and check on these succulent patties but DO NOT OPEN THE LID. Walk away, go do something else while you wait.

Photo Credit: V.Gray

6. After 3 hours remove your hamburgers from the smoker, you can let them rest for 10 minutes and then serve them with sides of your choice. Freeze them in ziplock bags for a month or two or put them in the fridge and reheat them on the BBQ throughout the week. No matter when you decide to eat them, they will be very juicy and bursting with flavour.

Photo Credit: V.Gray

These are a staple in our home during the summer. If it is just us or we have friends or family over for dinner they are quick, easy and never disappoint.

Cheers!

**Please note that all opinions and views expressed in this post are my own, from my own experiences. If you would like to see more pictures follow me on Instagram vikki.gray **