By Traeger Kitchen
Switch up your go-to burger recipe with a hearty venison patty. Stuffed with bacon and peppers, and finished with our Big Game Rub, you may never go back to beef again.
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|2 Pound||ground pork|
|2 Pound||ground venison|
|2 Pound||uncooked bacon, chopped|
|2||green bell peppers, chopped|
|2||red bell peppers, chopped|
|2 Ounce||Traeger Pork & Poultry Rub|
|yellow mustard, for serving|
|toasted burger buns, for serving|
|Arugula, for serving|
|sliced onions, for serving|
When ready to cook, set the Traeger temperature to 500°F and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
Mix together pork, venison, bacon and peppers in a large bowl.
2 Pound ground pork
2 Pound ground venison
2 Pound uncooked bacon, chopped
2 green bell peppers, chopped
2 red bell peppers, chopped
Form meat mixture into individual patties and season with Traeger Pork & Poultry Rub.
2 Ounce Traeger Pork & Poultry Rub
Grill burgers for 5 to 8 minutes. Flip burgers and grill for another 5 to 8 minutes.
500 ˚F / 260 ˚C
Smear mustard on toasted buns, add arugula and onions or your favorite toppings and serve. Enjoy!
yellow mustard, for serving
toasted burger buns, for serving
Arugula, for serving
sliced onions, for serving
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