Grilled Venison Burger with Cherry Salsa
Let's get grilling
Fire up a full chimney of Kingsford® Original Charcoal, or light a pile of about 100 briquets. Configure the coals for a two-zone fire, placing the briquets on one half of the charcoal grate to create a hot zone for grilling and a cool zone for moving the burgers during flare-ups. Adjust the bottom grill vents for medium-high heat cooking, approximately 400–425°F.
pitted cherries (roughly chopped)
jalapeño (seeds and ribs removed, then finely diced)
finely diced Vidalia onion
4 (½ tablespoon) pats
kosher salt and pepper
hamburger buns (lightly toasted)
Kingsford® Original Charcoal
Credit: Clint Cantwell
For safe meat preparation, reference the USDA website.
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