Venison Burgers on the Weber...

My boys and I got a whitetail buck last November, and we butcher them up ourselves. A few years back I got a grinding attachment for my stand mixer, so I usually grind most of the front and hind legs. I do about 80% deer with 20% pork fat through a course grind. This past year I ended up using some really fatty pork belly I had left over, because I didn't have any pork butt fat caps laying around. I decided to thaw out a vacuum sealed bag of ground meat for some burgers today. This pack was front shoulder / pork belly mix.

I seasoned the burgers with garlic powder, seasoned salt and pepper, then made the patties, about 6.5oz each. They were seasoned with pepper and kosher salt before hitting the grill. I did the burgers on the Weber Performer over some Western Lump (down to $7.88 for 30lbs in Cranberry Twp, PA), with a little chunk of Mesquite. Let the burgers take on a little smoke and come up to temp, before searing and then added cheese, with a little tab of butter underneath.

The burgers were excellent. I enjoy them much more than beef burgers I cook, to include when I've tried to grind my own beef. Great flavor, and the burgers were very moist. Did a little sautéed mushrooms on the side...

















PA Whitetail paired with a PA Beer...







Thanks for looking!!!

MisterChrister said:

That's some fine eating right there, great cook! I'm not much of a lager guy, but that Yuengling is pretty decent!

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Thanks!

I'm not much of a beer guy at all. I'm just not a fan of all the different beers that many seem to enjoy these days. It's usually cheap whiskey and mixes for me But, when I'm in the mood for a beer, it's usually a Yuengling...

Big George's BBQ said:

Very nice You should enter that in the Burger TD

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Thanks!

Yeah I plan on entering it in the TD. Just not sure which of the last 3 pics to choose as my official entry pic. I'm open to suggestions...