1 ¼-1 ½ lbs of ground venison
of shredded cheese (pick what kind tickles your fancy)
1 ½ T of WildCheff Wild Game Onion Blend
½ tsp of soy sauce
of Worcester sauce
½ tsp of your favorite bbq sauce (My favorite is Charlie Beigg’s Apple or Bourbon
BBQ Sauce made in Maine – pick your favorite)
all ingredients into bowl and mix with hands until so that they are blended thoroughly. Form into 4 burger patties.
Preheat outdoor grill, grilling pan with melted butter, or Foreman grill. Place burgers on heated grill and heat until blood
starts to rise through meat. (Usually about 3-5 minutes) Flip burgers and cook another 3-5 minutes until they reach pink color
internally. Serve on onion rolls or burger buns and garish burger with your favorite accompaniments.
Note: If your burger meat
is too loose, just add a touch of bread crumbs to stiffen it up a bit.
Wine selection: Merlot,
Beaujolais, Cabernet Sauvignon, Chardonnay Also great with an iced cold Ale.