Venison Burger Cooked On The Traeger Timberline 850

If you have high cholesterol and love burgers then try venison; it has the lowest cholesterol of all the major meats. It also has less fat than skinless chicken and is high in protein. As it has become more widely available the price has come down to a more reasonable amount and it has moved away from the image of it being a ‘posh’ foodstuff. It is always free range so there are no concerns regarding animal welfare.
Pre-heat the grill to high 250C (482F). Form the venison into 4 burgers, we formed them into half-pounders but they were enormous, so could easily be made into quarter-pounders. Cook over direct heat on the bottom grate for 6 - 7 minutes. There is no need to turn them over on the Traeger, but if you are cooking them on an ordinary BBQ then turn them half-way through. If you are cooking quarter-pounders you will only need to cook them for 4 - 5 minutes. Cook over a high direct heat if you are using an ordinary BBQ; if you are doing the half-pounders you may have to move them over to indirect to finish cooking.
Cook the bacon on the top shelf at the same time as the burgers; if cooking on a gas or charcoal BBQ cook it over the indirect heat.
Put cheese onto the burger to melt about 2 minutes before the end of the cook or when the first side is cooked and the burger turned over.
Toast the buns.
Assemble the burgers with sauce on the bottom of the bun, then shredded lettuce, tomato slices, dill pickle slices, the burger with the cheese, bacon, more sauce and finally the top of the bun.
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[@ethandonovan7459]

230 celcius lol