Venison Cheeseburger in Paradise

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  • Makes: 6 hambugers
  • Prep: 15 min
  • Cook: 2 hours (Smoker Temp 250 Degrees)


1 lb. venison hamburger meat (I like to mix half burger grind and half pan sausage)

12 slices of bacon (I prefer hickory smoked flavor)

1 egg

1 tablespoon Tony Chacheres (or similar- Cajun Seasonings)

1/2 cup of bread crumbs (I use Progresso Italian Style)

2 tablespoons Worcestershire Sauce or half a can of Campbell’s French Onion Soup – 10 1/2 oz.

1 tablespoon of yellow mustard


  • Combine venison meat, egg, Cajun seasonings, bread crumbs, Worcestershire sauce, and mustard
  • Shape into patties
  • Wrap 2 slices of bacon around each burger
  • Place in smoker for 1 to 1 and a half hour at 250 degrees (depending on how medium to well you like your burgers)
  • Place cheese on top for an additional 30 minutes of smoke time
  • Garnish burgers as desired. (I always grill my buns in butter before garnishing and serving)
  • Dig in!

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