- 1lb ground ground venison
- 2 Eggs
- White American or Cheddar cheese
- Sliced Onion
- A1 Steak Sauce
- Onion Powder
- Garlic Powder
- Worcestershire Sauce
-A1 Bacon Buck Burger-
So many times in my life I’ve heard people complain about how they don’t know what to do with their ground venison. “I’ve tried making burgers but they are so dry and fall apart too easy” or “When I make deer burgers I crush up crackers and mix it in with the meat”!……really c’mon! I decided enough was enough and so the A1 Bacon Buck Burger was born! I’ve had so many emails, messages, and comments on how “THIS” burger changed people’s entire perspective on ground venison! Here’s the recipe and video. I hope you enjoy it!
-Take 1lb of ground venison (no filler) place in a bowl and allow blood to drain from 1 to 4 hours (draining blood from bowl periodically) This helps with removing any wild flavors that some may not appreciate.
– Cook 1 lb package of bacon. I bake mine at 400 degrees for 15 to 20 min or until crispy. (This saves on mess) Break up 5 slices of bacon in very small pieces and add to meat – Use the remaining slices to top burger later.
– 1 large egg (beaten) and only add about 1/2 to of the egg to the meat.
– A1 Steak Sauce (shake bottle well) use 1/4 cup of sauce and add it to the meat.
– Pad out meat in your mixing bowl so that it is spread out evenly –
– Sprinkle Onion powder over the surface of the meat (mix into meat)
– Sprinkle a light dusting of garlic powder over meat (1/3 of the amount of onion powder used) but don’t worry…you’re not going to ruin it if you did a tad too much.
– Shake 5 to 6 shakes of Worcestershire in to meat
– mix one last time and make burger patties
– Place patties in fridge for 10-15 minutes to stiffen up
– Remove and let rest while grill is warming up (this allows meat to get back to room temp so you won’t shock the meat)
– Cook on grill 6 min per side. Top with – Cheddar or White American Cheese, Onion, Bacon, jalepenos, and a swoop of A1 Steak Sauce! Enjoy!