Smoked Venison Burger
From Field To Plate
2 pounds Venison (can use Elk, moose, antelope)
8 cloves garlic, minced
8 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoons cracked pepper
2 tablespoons onion powder
4 tablespoons paprika
3 tablespoons Olive or Avocado Oil
2 teaspoons seal salt
4 tablespoons Weber Seasoning, Roasted Garlic and Herb, 7.75 Ounce
Start out by soaking your wood chips a minimum of 2 hours before smoke
Preheat your smoker to 230-250 degrees and add your soaked hickory wood chips. Make sure your water pan is full of water. Venison likes drying out so by keeping the water in the smoker it will create a nice moisture to the meat as it cooks.
Mix your meat with garlic, 4 tablespoons Worcestershire, soy sauce, pepper, onion powder, oil and salt.
Form four ½ pound burgers or eight ¼ pound burgers.
Pour 1 tablespoon Worcestershire on each patty then sprinkle with 1 tablespoon each paprika & Weber roasted Garlic and herb.
Place patties on the lowest rack and smoke at 230-250 degrees for 1.5- 2 hours or until internal temp reaches 160 degrees
Once meat reaches temp add your cheese and smoke another 10 minutes or until cheese melts.
Remove, add to your favorite toppings and buns then enjoy.
(To get a little crispier burger with the last 10 minutes of cooking raise smoker temp to 400 degrees)