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Grilled Venison Burger with Cherry Salsa

Name: Grilled Venison Burger with Cherry Salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1.5 lb. ground venison; 2.5 tbsp. butter; kosher salt and pepper; 4 hamburger buns (lightly toasted); Kingsford® Original Charcoal; 2 cup pitted cherries (roughly chopped); 1 jalapeño (seeds and ribs removed, then finely diced); 2 tbsp. chopped cilantro; 2 tbsp. finely diced Vidalia onion; 1 tbsp. balsamic vinegar; 0.5 tbsp. lime juice; 0.5 tsp. sugar

The rich and gamey natural flavor of venison is complemented by this simple cherry salsa.

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1 Food Prep 30 mins
2 Grill Prep 10–20 mins
3 The Cook 15 mins

Cooking for people

Ingredients

1.5 lb. ground venison
2.5 tbsp. butter
kosher salt and pepper
4 hamburger buns (lightly toasted)
Kingsford^® Original Charcoal

Cherry Salsa

2 cup pitted cherries (roughly chopped)
1 jalapeño (seeds and ribs removed, then finely diced)
2 tbsp. chopped cilantro
2 tbsp. finely diced Vidalia onion
1 tbsp. balsamic vinegar
0.5 tbsp. lime juice
0.5 tsp. sugar

1 Food Prep

In a medium bowl, combine your cherry salsa ingredients together and blend well. Refrigerate your cherry salsa for at least 1 hour to allow all of the flavors to meld.

Form your ground venison into thin patties. Place a pat of butter in the center of half of your patties, then top each one with an additional patty. Crimp the edges of your burgers to seal them completely and season your burgers liberally with kosher salt and pepper.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Two-Zone Method

Temp: 400°F (Medium Heat)

How to Gauge Grill Heat Without a Thermometer

Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:

• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds

Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

3 The Cook

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your patties on the grate directly over the coals and cook them for about 5–6 minutes per side until they reach an internal temperature of 160°F. Add a slice of sharp cheddar cheese on top of each patty during the last 3–4 minutes of grilling.
Brush the buns with oil, and toast them on the cooler side of the grate for 2 to 3 minutes until toasted and warm.
Place your burger patties directly onto the bottom buns, add your cherry salsa, put on your top bun and serve immediately.

Here’s How to Handle a Flare-Up

Flare-ups happen to even the most skilled grill masters. Flare-ups are just fat rendering and dripping onto the coals. With a long-handled, metal spatula, simply move your food to the other side of the grate, shut the bottom dampers, and close the grill lid until the flames subside.

Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.