Nothing says "summer meal" quite like a grilled burger. There's something about cooking outside over an open flame that brings out the love of culinary expression, and that's only improved when you can say you harvested the red meat yourself. Ground venison burgers might just be the best way to enjoy a hunted deer, but that's debatable. What isn't up for debate is the quality you have within reach if you follow this recipe to a T. Particularly, it's the mushrooms, onion, and bell peppers that make this an extra interesting burger, but you should remember that burger toppings should always be up to the burger eater. Check with your party if you're grilling burgers for a bunch of people, because some may prefer to skip the cheese, avoid the tomatoes, or just go plain and dry completely. To each their own; just know that this is a winner of a recipe, and you'll find ways to customize it to your liking easily.
Beer Can Venison Burger Ingredients
- 2 lbs. ground venison
- 1 tablespoon Worcestershire sauce
- 1.5 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 beer can (unopened)
- Kosher Salt
- Black Pepper
- 1/2 lb bacon
- 1 cup cubed cheddar
- 1 cup cubed pepper jack
- 1 tablespoon olive oil
- 1/2 onion, diced
- 8 ounces fresh sliced mushrooms
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- Tomato slices
- 4 burger buns
- Your favorite burger condiments
Beer Can Venison Burger Recipe Directions
1. Preheat the grill to medium heat.
2. Sauté the mushrooms, onions, red peppers and green peppers until they're soft. Set them aside.
3. In a large bowl, season the ground venison with the salt (to taste), pepper (to taste), paprika, onion powder, garlic powder and Worcestershire.
4. Roll into 1/2 pound burger balls, then place a beer can in the middle to shape into a bowl. Press venison up the sides of the beer can. Gently twist the beer can to take it out of burger bowl.
5. Wrap two slices of bacon around the bowl. Stuff the burgers with cheeses and sautéed veggies.
6. Grill until the burger is cooked, 30 minutes for medium.
7. Serve on buns with your favorite toppings such as lettuce, tomato, ketchup, and mustard.
Yield: 4 burgers
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