Grilling axis/pork hamburger steaks. Pull at 160?

Thanks for the help

I guess I'm an old and have never used a meat thermometer for for the grill, pit or smoker.

Pull 'em when they look done.

No expert on this, but that sounds fine. Maybe a few degrees high.

Too high. Leave them lower towards 145. Also, axis burgers are much better if you'll wrap a piece of bacon around the exterior a la filet mignon. Don't have to eat the bacon with it if you don't want but there is something about the burger drawing the fat in from the sides that is legit. Keeps the burger from drying out at all.

country said:

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Too high. Leave them lower towards 145. Also, axis burgers are much better if you'll wrap a piece of bacon around the exterior a la filet mignon. Don't have to eat the bacon with it if you don't want but there is something about the burger drawing the fat in from the sides that is legit. Keeps the burger from drying out at all.

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I agree with this. If it's blended with pork for the burger then it will cook a lot like ground chuck I would imagine.

I'd go for 150.

Well, I actually ended up pulling them off the egg for a second and checking their temp and it was 140. I put chopped fresh jalapeos on top of them then a mountain of cheddar cheese and put them back on just long enough to melt the cheese down most of the way.

Pulled them off, made some onion gravy to put on top. Came out really good. Axis is some good stuff guys.

Thanks

Another vote to pull at 145. If you feel the need to rest your burgers, then pull around 142. You just want the pork to reach 145 but not cook the venison any higher than necessary.