1 lb moose/venison burger
3/4 cup brown surgar
3 tblsp of soya sauce
1 tblsp worschestershire sauce
1/2 tsp tabasco/ hot sauce
1/2 tsp lemon pepper
1/2 tsp ground cummin
3 good shakes of black pepper
1 good shake salt (soya is fairly salty so this is optional)
1 egg
1 tsp canola oil
In good sized mixing bowl mix up all ingredients let stand in fridge for 3-4 hours.
I use a bradley and put in for 1 3/4 hours at 260* F hickory chips , can be served with or without bbq sauce, but on bun with fixings of you liking. The brown surgar tends to carmelize and this is a little sweet, my kids wolf this down like there is no tomarrow. enjoy.
3/4 cup brown surgar
3 tblsp of soya sauce
1 tblsp worschestershire sauce
1/2 tsp tabasco/ hot sauce
1/2 tsp lemon pepper
1/2 tsp ground cummin
3 good shakes of black pepper
1 good shake salt (soya is fairly salty so this is optional)
1 egg
1 tsp canola oil
In good sized mixing bowl mix up all ingredients let stand in fridge for 3-4 hours.
I use a bradley and put in for 1 3/4 hours at 260* F hickory chips , can be served with or without bbq sauce, but on bun with fixings of you liking. The brown surgar tends to carmelize and this is a little sweet, my kids wolf this down like there is no tomarrow. enjoy.
