You just can’t beat a single or double stacked fresh ground venison hamburger topped with sharp cheddar cheese, applewood smoked bacon and avocado… and let’s not forget a little extra added heat from the jalapenos.
We used a 5-6 lbs of shoulder meat, cutting into workable pieces to go easily through the grinder. The amount of garlic, jalapenos and bacon is truly up to you. Add more or add less of any of the three ingredients to find the perfect combination for your taste.
VENISON BURGER INGREDIENTS
- Venison meat
- Garlic cloves
- Jalapenos (mild, medium or hot – it’s your choice)
- Bacon ends and pieces
Begin grinding meat through a meat grinder adding a handful of garlic cloves, a few heaping spoonfuls of jalapenos and some bacon ends. I chose to double grind the combination once more ensuring that everything mixed together more evenly.
Form hamburger patties and cook on the BBQ, in a skillet or in the oven.
Package any leftover ground meat and freeze for later. You can always use this combination for tacos, meatloaf or more burgers. Enjoy!
HAMBURGER TOPPINGS
- Sharp Cheddar cheese
- Applewood smoked bacon
- Tomato
- Red onion
- Avacodo
- Jalapenos
- Lettuce
