Since I am still working through the venison in my freezer, I thought I put out another burger recipe for ground beef. The combo of cheese, Worcestershire and egg makes for one of the best burgers I have made since the mint lamb burgers. I have included a recommendation for GF buns, but if the gluten doesn’t bother you, go full monty and get the real buns. Unfortunately, the gluten puts me in a bad space, as evident last Saturday night when at $20 burger joint in Austin they replaced my GF bun with a normal bun. As I was eating it, I kept thinking, this is the best GF bun I have ever had and how amazing it was. A few minutes, everything became very clear that the bun was not GF free.

Enjoy your day off and I will see you back here soon.

VENISON CHEESEBURGERS 

INGREDIENTS:

4 lbs ground venison
¾ lbs bacon (minced)
6 large egg yolks
Dash Worcestershire sauce, or more to taste
2 tbsp olive oil
6 slices cheese (swiss or raw white cheddar)
6 gluten-free buns, toasted or grilled
Sea salt and freshly ground black pepper
Coarsely ground mustard
Sliced dill pickles

DIRECTIONS:

1. Preheat a large cast-iron skillet over high heat. Or fire up the BBQ.

2. In a bowl, combine the venison, bacon, salt, pepper, egg yolks, and Worcestershire sauce with your hands. Divide the mixture into 6 baseball sized balls. Smash them flat into a 1 1/2-inch-thick patties.

3. Brush the grill or skillet with a little oil. Grill or sear the patties until very well browned on one side, about 5 minutes. Flip and place a slice of cheese on top of each patty. Cook for about 3 minutes more for medium-rare to medium, or longer according to your desired doneness.

Serve the burgers on the buns with mustard and pickles and this serves one.

John

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