@jenniferdanella: Garlic Parmesan Dipped Venison Burgers… you HAVE to try these!! Ingredients 1½ lbs ground venison (with added fat) 2 tbsp mayonnaise 1 tbsp Worcestershire sauce 1 tbsp Dijon mustard 1 tsp garlic powder 1 tsp onion powder 1 tsp kosher salt 1 tsp black pepper Garlic Parmesan dipping sauce 4 tbsp butter 4 cloves garlic, minced 1 cup heavy cream ½ tsp Italian seasoning ¾ cup freshly grated Parmesan, plus more if desired to thicken For serving 4 slices American or Cheddar Cheese (optional) 4 Burger Buns, Toasted Crispy French fries Chopped fresh parsley Extra grated Parmesan Instructions 1. Set up @Kamado Joe for two zone grilling at 400–425°F with one half moon. 2. Gently mix the venison with Worcestershire, garlic powder, onion powder, salt, and pepper. Form into four evenly sized patties and create a small dimple in the middle. 3. Make the sauce: Place a small grill safe saucepan on the indirect heat side and melt the butter for the dipping sauce. Once melted add in minced garlic and mix for 30 seconds. Stir in the cream and Italian seasoning. Allow to cook for about 4-5 minutes (about when you flip the burgers), before adding Parmesan. Stir a few times during the cooking process. Remove from grill once burgers are finished. 4. Make the burgers: while the sauce is cooking, add burgers to the direct heat side and grill the burgers for about 4–5 minutes per side, depending on thickness. Cook ground venison to 160°F internally. Top with sliced cheese during the last minute of cooking. 5. Place burgers onto buns with any burger toppings you like then cut each burger in half and dip it into the warm garlic Parmesan sauce, or arrange the halves over a pool of sauce on a plate. Finish with fresh parsley and extra Parmesan. Serve with fries and plenty of extra sauce for dipping. Venison recipes | Wild Game Recipes | #KamadoJoe | #VENISON | #WildGame | #Cooking | #Grilling

Jenn Danella

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Region: US

Saturday 31 October 2026 19:45:07 GMT