Smoked and Grilled Venison Burgers
Venison burgers are the typical summer fare for most of us grilling. But have you tried them smoked using Camp Chef’s smoke vault? You are in for a treat.
- 3/4 lb ground venison
- 1/4 lb ground beef
- 1 medium size fine chopped onion
- 1/4 cup shredded pepper jack cheese
- 1 T salt
- 1 egg
Beat the egg in a large glass bowl until smooth. Add the venison, beef, salt, cheese and onions. Mix together until it is blended very well. Place in refrigerator for 1 to 2 hours allowing the meat to set up.
Remove from refrigerator and form into 4 evenly sized patties. Place on a greased Camp Chef Smoke Vault rack and sprinkle with pepper to taste.
Smoke at 200 degrees for 20 minutes, then transfer to a hot grill to finish cooking.
Serve as you would any burger with buns, condiments, etc.