Ingredients
>
4 large hamburger buns (Brioche buns work really well)
>
4 eggs (optional)
>
4 slices of your favorite cheese
>
1 medium-sized onion, sliced into rings
>
Pickled beets or your favorite pickles, sliced
>
Lettuce, or baby spinach (micro greens optional)
>
Tomato ketchup, relish or your favorite BBQ sauce
>
2 oz butter or oil
Burger Patties
>
1 lb Four Seasons Venison ground venison
>
2 oz shallots or onion, finely chopped
>
1 tbsp instant mashed potato flakes
>
1 tbsp Dijon mustard
>
1 tbsp fresh thyme, picked and chopped
>
1 tbsp parsley, chopped
>
2 oz butter
>
Salt to taste
>
Pepper to taste
Steps
1
Sauté the chopped shallots in the butter until soft. Set aside to cool.
2
Add all ingredients for the burger patties in a large mixing bowl. Mix well.
3
Divide ground venison into 4 even size pieces and using wet hands, shape into burger patties to match the bun size (about ¾ inches thick). Keep cold until ready to cook.
4
Use butter to grease a large, hot, heavy pan or flat-top grill.
5
Grill the burgers and the onion until well colored on each side and continue until your desired degree of cooking. Medium rare is about 3 minutes on each side.
6
Place cheese and onions on hot burger and leave to let meat rest. Fry eggs until just soft (optional).
7
Toast the buns on cut side. Spread sauce on the bottom bun. Assemble the burgers.
Comments
Recipe provided by Four Seasons Ground Venison.