Double Double Cheese Stuffed Venison Burgers

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

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.


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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