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Recipe: Juicy Deer and Bacon Burgers

The deer recipe youve been searching for. Take conventional burgers and make them wild Serve with or without cheese or try topping with sauteed onions.

Juicy Deer And Bacon Burgers Ingredients

  • 6 slices hickory-smoked bacon

  • pound ground venison

  • pound lean ground beef

  • kosher salt

  • fresh ground black pepper

  • stout beer (such as Guinness)

  • Lea & Perrins Worcestershire Sauce

  • 4 hamburger buns, split

How to Make Juicy Deer And Bacon Burgers

  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.

  2. Combine ground venison and ground beef in a bowl. Divide into 4 balls, and flatten into patties.

  3. Heat a large skillet over medium heat. Place the burgers in the heated skillet and sprinkle each burger with salt, black pepper, a dash of beer, and a dash of Worcestershire sauce. Flip the burgers once a brown crust has formed on the bottom, about 5 to 10 minutes. Sprinkle the cooked side of the burgers with the salt, pepper, beer, and Worcestershire. Cook burgers another 5 to 10 minutes for well done. Top each patty with bacon and serve on hamburger buns.

Juicy Deer And Bacon Burgers Nutritions

  • Calories: 377.4 calories

  • Carbohydrate: 23.9 g

  • Cholesterol: 95 mg

  • Fat: 16.2 g

  • Fiber: 1.2 g

  • Protein: 31.2 g

  • SaturatedFat: 5.6 g

  • ServingSize:

  • Sodium: 804.9 mg

  • Sugar: 1.2 g

  • TransFat:

  • UnsaturatedFat:

Juicy Deer And Bacon Burgers Reviews

  • These burgers were great. Put swiss cheese and mushrooms on top with the bacon and they were delicious

  • If you leave a little bacon grease in the skillet when you cook the burgers, it makes them even better

  • Wow what a burger....you can spin this for any taste buds to enjoy. I added onions and celery and served with smoked mozzarella

  • Turned out well...you couldnt tell there was deer in them. We didnt have any Guiness so we used Yuengling. Worked out well, I think

  • Weather was too nice...took these to the grill, FANTASTIC Ive made them both inside and out...either way, delicious Smoked cheese, mushrooms and onions on top. PERFECTION

  • Very good except I left out the beer. You could substitute apple juice if you wanted too.

  • I made these with half elk and half beef, they were amazing

  • I made these burgers tonight and my husband and I both loved them. I didnt have much ground beef so I used mostly venison. I added some Spike seasoning to the meat mixture as well as some Worcestershire sauce and beer. Otherwise I followed the recipe exactly. Ill definitely make these again.

  • I didnt use Worcestershire Sauce. I added:Hotshots red & black pepper 1 capful of hickory liquid smoke(I dont typically measure my spices I add until it smells right) I also added chopped onions to the meat mixture. I used Yuengling instead of a stout which worked fine. Swish cheese for the finish and everyone loved them.

  • Very good. I could not detect the venison. I topped them with grilled onion, gorgonzola cheese and bacon

  • Made for a decent pan fried burger but still I like BBQ the best

  • Very good, and very firgiving on amounts. I ended up using 2 pounds of ground venison and only a half pound of hamburger, because of the seasoning, you still couldnt taste any gaminess to the meat

  • Did mine on the Foreman...came out great

  • Had some basil growing in the garden I mixed in, and these deer burgers were amazing

Source: Juicy Deer and Bacon Burgers

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