Double Double Cheese Stuffed Venison Burgers

INGREDIENTS:
1 T Cayenne Pepper
2 T Sea Salt
2 T Cracked Peppercorn
2 T Onion Powder
2 T Brown Sugar
2 T Honey
1 T Rosemary
1/2 Cup Dale’s Seasoning
1 and 1/2 pound Ground Venison
Colby Jack Cheese
Mozzarella Slices

STEPS: 
Marinate ground venison for 12 hours in Dales Seasoning and Honey

Combine Cayenne, Sea Salt, Peppercorn, Onion powder and Brown sugar.  Pour into seasoning jar.  Sprinkle ½ tablespoon onto ground venison.

Make 2 meat patties and place Colby jack in center. Combine to make one patty.

Cook meat on grill/skillet until internal temperature reads 165 degrees.

Before you take patties off of the grill, add rosemary and mozzarella slices on top of patty.

Toast buns face down on grill/skillet for 2 minutes.

Enjoy!

Cook’s notes: seasoning mix can be used with beef as well as venison.  Rule of thumb: 1 tablespoon of seasoning mix per pound of beef or venison.  You can also stuff the venison with peppers, onions or mushrooms.

 

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