Step up your grilling game with this hefty and juicy venison burger

Burgers have long symbolized summertime backyard grilling sessions in America and there’s just something to be said about a hefty, handmade wild-game patty full of juicy flavor.

Capt. Nate Skinner

With the Fourth of July holiday rapidly approaching, there’s no better time to step up your venison burger game with this recipe.

Hamburger meat made from venison is tasty, but lean. This often makes it difficult to make patties that don’t fall apart while they’re being grilled. That’s why I prefer to mix venison with beef brisket — 70 percent venison and 30 percent brisket — when I have it processed and packaged into burger meat. The fat from the brisket adds to the flavor and helps hold the meat together when turning it into hamburger patties.

Other ingredients I add to the meat mixture when making venison burgers include egg, diced up pieces of bacon, Italian bread crumbs and barbecue sauce. These additions further enhance the flavor and juiciness of the burgers, plus they also help the patties maintain their solid form while they’re sizzling on the grill.

Don’t forget to melt some cheese over the top of the patties before you remove them from the heat.

Crammed in between two toasted buns and topped with all the fixings, these flame-kissed wild-game burgers won’t disappoint. Crack open a cold beer and dig in.

Venison Cheeseburgers

Photo by Capt. Nate Skinner

Yields: 6 burgers

2 pounds venison hamburger meat (mixed with brisket in a 70:30 ratio)

16 ounces sliced bacon

2 eggs

Salt

Pepper

Barbecue sauce

Italian bread crumbs

Sliced cheese

Hamburger buns

Optional toppings: Lettuce, tomato slices, sliced onion, avocado slices, mustard, mayonnaise

Place the 2 pounds of venison hamburger meat into a large mixing bowl.

Crack 2 eggs and add them to the meat. Dice up 6 slices of bacon and put them in the bowl with the meat and eggs. Add salt, pepper and barbecue sauce to the mixing bowl of meat for added flavor. Sprinkle in a few tablespoons of Italian breadcrumbs and mix all of the ingredients and meat in the bowl thoroughly by hand.

Note: Continue to add breadcrumbs until you reach the thickness and consistency you desire to make into handmade hamburger patties.

Separate the meat mixture in the bowl into 1⁄3-pound portions. Pat each 1⁄3-pound chunk of meat into 3⁄4-inch thick, round hamburger patties. Grill the patties on medium heat at about 350 F for 8-10 minutes. Flip the patties, and then grill them for another 5-7 minutes, or until the meat is cooked to your liking. Note: While you’re grilling the hamburger patties, you also can cook the leftover bacon slices and use them as a topping for your burgers.

Before removing the burgers from the grill, melt a slice of cheese on top of them. Place each patty in between two toasted hamburger buns, and top with all the fixings. Enjoy with a cold beer or refreshment of your choice.