Ingredients

1 ¼-1 ½ lbs of ground venison

½ C of shredded cheese (pick what kind tickles your fancy)

1 ½ T of WildCheff Wild Game Onion Blend

½ tsp of soy sauce

½ tsp 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)

Directions

Place 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.

Serves 4

Wine selection: Merlot, Beaujolais, Cabernet Sauvignon, Chardonnay Also great with an iced cold Ale.