Smoked And Grilled Venison Burgers


Venison burgers are the typical summer fare for most of us grilling. But have you tried them smoked using Camp Chef’s smoke vault (or another smoker)? You are in for a treat!


  • 3/4 lb ground venison
  • 1/4 lb ground beef
  • 1 medium-size fine chopped onion
  • 1/4 cup shredded pepper jack cheese
  • 1 T salt
  • 1 egg


  1. Beat the egg in a large glass bowl until smooth. Add the venison, beef, salt, cheese, and onions. Mix together until it is blended very well. Place in refrigerator for 1- to 2 hours allowing the meat to set up.
  2. Remove from refrigerator and form into 4 evenly sized patties. Place on a greased Camp Chef Smoke Vault rack (or another smoker) and sprinkle with pepper to taste.
  3. Smoke at 200 degrees for 20 minutes, then transfer to a hot grill to finish cooking.
  4. Serve as you would any burger with buns, condiments, etc.

Check out SG’s array of Camp Chef Products!


Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook

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