Double Venison Pretzel Burgers | Blackstone Griddles

Todd fires up the Blackstone Camp Griddle on the ice to cook a Colorado venison pretzel burger using mule deer harvested right at home. Double stacked patties, melted cheddar, buttery pretzel buns, and mustard make this the perfect cold weather cook. Eating good on the lake in Summit County.

Double Venison Pretzel Burgers: https://blackstoneproducts.com/blogs/recipes/double-venison-pretzel-burgers

Ingredients
1–1½ lb ground beef
Cooking oil
Blackstone SPG Seasoning
4 pretzel rolls, split
Mayonnaise
8 thin slices cheddar cheese
Butter, melted
Coarse kosher salt
Mustard

Directions
1. Preheat your Blackstone griddle to medium heat.
2. Divide the ground beef into 2–3 oz portions and form 8 thin burger patties.
3. Lightly oil the griddle. Place the patties on the griddle and season generously with Blackstone SPG seasoning.
4. Cook until a good crust forms, then flip and season the second side. Continue cooking for 2–3 minutes, or until cooked through.
5. Spread mayonnaise on the cut sides of the pretzel rolls.
6. When the patties are nearly finished, place one slice of cheddar cheese on each patty and allow it to melt.
7. Place the rolls on the griddle, mayo-side down, and toast until golden brown. Brush the tops with melted butter and sprinkle with coarse kosher salt.
8. Assemble the burgers: place two cheeseburger patties on each bottom bun, add mustard as desired, and top with the toasted bun.
9. Serve immediately and enjoy!

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