How do you make a deer burger taste good? Ask hunters across the country and they will tell you add salt and seasoning and a touch of vinegar or Worchestershire to calm some of that meaty flavor. Curry Starter is just that and then some. Just mix in a little Curry Starter to your raw ground venison, cook up your patties on the grill and top it with a couple of strips of crispy bacon. The Curry Starter is all you will need all in one jar. Enhance the flavor of your meat and lock in the juicy tender morsels of venison.
Bacon Curry Venison Burger
Moist Tender Jucy Venison with a hint of garlic, ginger and aromatic spices. Add nothing but Curry Starter!
Equipment
- meat thermometer
Ingredients
- 1 lb grond venison
- 4 tbsp Curry Starter
- 8 strips bacon
- 4 burger buns
- 4 tsp salted butter
Condiments
- lettuce
- tomato
- ketchup
- mayonaise
- mustard
- hamburger pickles
Instructions
Preparing Venison Burger Patty
- Combine ground venison with Curry Starter.
- Do not over mix
- Form 4 burger patties without over mixing or over packing meat down when forming patties.
- If you prepare burger patties ahead of time, store them covered in the refrigerator until 1 hour before cooking them. When you are ready to ligh the gril, bring venison burger out of the refrigerator and aside to come to room temperature before cooking.
- While grill is heating up, cook bacon on frying pan and set aside and get the buns and condiments ready.
- When grill has reached 350 degrees F, Grill venison patties on gas or charcoal grill for about 4 minutes aside.
- Insert meat thermometer to check internal temperature.
- Grill venison to internal temp of 140 degrees Farenheight and no more than 145 degrees.
- Remove the burgers from heat and let them rest for 5 minutes before serving
Prepare Buns
- While burgers are resting prepare the burger buns. On a frying pan seer the inside of each of the buns using the salted butter.
Serving
- Put venison burger in the bun
- Top with bacon , lettuce, pickle, mayonaise, ketchup and mustard.
Notes
The most important things to remember are:
Bring meat to room temp. before cooking.
Do not over mix.
Do not over cook.
Let meat rest after cooking.