Marination Time 6 hours Prep Time 30 min Grill Time 10 min
Ingredients
3 lbs. venison
1 lb. bacon
3 cloves garlic, minced
2 shallots, minced
3 tablespoons fresh parsley
2 tablespoons worcestershire sauce
2 tablespoons olive oil
3 teaspoons black pepper
1 egg
Tools
Weston® Meat Lug or
Meat Mixer
Weston® Vacuum Sealer
Realtree Outfitters™ Burger Press by Weston®
Weston® Patty Paper
Preheat oven to 400 degrees F. Weigh out your meats with a
Weston® Flat Top Dial Scale. Cube the venison into 1" pieces, then grind with a
Realtree Outfitters™ Meat Grinder by Weston®. We used the
#8 Electric Meat Grinder & Sausage Stuffer (33-0201-RT). The meat texture for burgers should be fine, so grind it through once with the coarse grinding plate, once with the medium, and finally, once with the fine grinding plate.
Meanwhile, bake bacon strips for 10 minutes, crumble, and add to the ground venison. The bacon should still be somewhat raw so that it cooks fully once the burger is grilled. Mix together all of the ingredients in a
Weston® Meat Lug or use a
Weston® Meat Mixer if you're making this recipe in bulk. Put the mixture into a gallon sized
Weston® Vacuum Sealer Bag and seal with a
Weston® Vacuum Sealer. Refrigerate and let marinate for at least 6 hours.
Once marinated, open the package and press the meat mixture into burger
patties with a
Realtree Outfitters™ Burger Press by Weston®. This is a
large recipe, so we used
Weston Patty Paper to keep the extra patties
separated during freezer storage. Grill to your preferred temperature.
Serve with your favorite burger condiments! We recommend arugula mayo (fresh chopped arugula mixed into mayo) on fresh whole wheat buns.
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