Keyword: big game recipes, ground venison recipes, venison recipes
Servings: 61/2-pound patties
Ingredients
2cupsground venison
1cupground beef
1egg, lightly beaten
1cuponion, minced
1tbspwhole grain mustard
2tbspfresh rosemary leaves, minced
1tspgarlic powder
1tsppaprika
1 ½tspkosher salt
½tsppepper
Instructions
Combine all ingredients in a medium bowl and mix well (with hands). Divide mixture in half, and make 3 equal balls out of each portion. Press down firmly, and compress into patties, about ¾ inch thick. Place patties in the refrigerator for 2 hours to firm up.
Place in a 200- to 225- degree smoker for 30 minutes. Patties can be transferred to a hot grill and cooked until done or cooled completely and frozen for later use. Frozen smoked burgers can be placed on a medium-hot grill or skillet and cooked to desired internal temperature.