Updated: Jan 8
1 lb ground venison
1 lb fatty bacon
3 tablespoons onion powder
2 tablespoons red pepper flakes
3 tablespoons garlic salt
3 tablespoons cajun seasoning
2 tablespoons cayenne pepper
1/2 cup mayonnaise
4 cloves garlic, minced
2 teaspoons smoked paprika
1/2 tablespoon siracha
NOTE: seasoning measurements listed above are estimates of what I used; please season to your own personal preference.
Optional burger toppings: ( add whichever toppings you like on a burger, these are mine!
Preheat your grill or pan to 450 degrees F.
Meanwhile, in a large mixing bowl, combine the meats and season really well. Form into 8oz patties slightly bigger than the buns you will be using.
Drizzle both sides of the patties with avocado oil.
Fry the patties on each side for about 5-7 minutes; until browned and cooked to your preference (See note below)
Toast the buns and dress the burger to your personal preferences.
Combine all ingredients in a small bowl and refrigerate. This dressing is good covered tightly for up to two weeks!
Venison is best served medium rare (a temp of about 135 degrees F.) but if you have added pork as the fatty meat, be sure it is cooked to 145 degrees F to ensure that the pork is cooked thoroughly.