Bacon-Wrapped Pinwheel Burgers (Beef & Venison Edition)

Some recipes start with a plan. Others start with a photo and a “We’re making those tomorrow.”

That was the case here. Some friends texted over a picture of some bacon pinwheel burgers they were making with some KCC Burger Blend, and my girlfriend’s response was immediate: “We’re making those tomorrow.” And we did. We had ranch-raised beef, ranch-hunted venison, and a jar of our Roasted Garlic & Pepper Burger Blend ready to go.

Cooked over hickory wood on the old faithful—my 22" Weber kettle—these burgers didn’t just turn out good. They brought the smoke, stole the show, and received a validating head nod from the GF.

closeup of crispy bacon burger venison pinwheels that were cooked on a hot charcoal grill

Why This Spice Blend Works

Our Roasted Garlic & Pepper Burger Blend was built for more than just basic patties. It’s a bold, clean-label mix of sea salt, garlic (three kinds), bell pepper, and just enough smoky depth to punch through fat and fire. In these pinwheels, it plays especially well with the lean venison, balancing richness without overpowering.

No fillers, no junk. Just big, seared flavor that gives you bragging rights.

prep work for bacon wrapped burger pinwheel with seasoned beef and venison

Ingredients

1 lb ground beef (makes ~4 pinwheels)
1 lb ground venison (also makes ~4 pinwheels)
Kunert Cattle Company Roasted Garlic & Pepper Burger Blend
Sliced bacon (1 strip per pinwheel)
Shredded cheddar cheese (or preferred cheese)
Diced jalapeños (optional, for kick)
Toothpicks or skewers
Buns & fixings (optional)

prep work for bacon wrapped burger pinwheel with seasoned beef and venison

Instructions

On a flat surface or parchment, lay a strip of bacon lengthwise.
Press about ¼ lb of seasoned ground beef or venison evenly across the bacon, edge to edge.
Shake on a generous layer of our Roasted Garlic & Pepper Burger Blend.
Sprinkle with shredded cheddar, diced jalapeños, or whatever extras you like.
Roll the bacon and meat together into a tight pinwheel. Secure with a toothpick or skewer to hold the shape.
Fire up your charcoal grill (we used a 22" Weber kettle) for medium heat with indirect zones. Add hickory chunks for smoke. Grill until the bacon crisps and the internal temp hits 160°F (beef) or 165°F (venison). Flip once or twice for even sear. Ours took about 40-45 min.
Let them rest a few minutes before serving hot off the grill. No bun needed—but no judgment if you go that route.

bacon wrapped burger pinwheel showing cooking on a hot grill with charcoal with seasoned beef and venison

🔥 Get the Blend

Bring this kind of backyard flavor home: 👉 Shop the Blend

Close up of KCC Burger Blend being used outside on a charcoal grill cooking bacon wrapped burger pinwheels and venison pinwheels