By Dennis Deitchman
There’s a million burger recipes out there, but this is one of my favorites. It’s more than a plain ol cheeseburger, but not over the top and impossible to eat. For your burger, you are going to want to add fat to it, as most wild game has little to no fat content. You can do this with beef fat, pork fat, lots of oil, or even frozen butter cubes mixed in. I look for about 10% fat in my grinds, and you can even play with your grind and add different cuts to it.
1 lb Ground Meat
Purple Onion sliced into rings
Butter or Oil
Rosemary/Sun Dried Tomato mayo:
½ Cup Kewpie Mayo (Japanese Mayo)
1 Tsp Finely Minced Fresh Rosemary
4 Sundried Tomatoes diced plus some of the oil
- Set your meat out, and let it get to room temp. Also make sure its dry. You can pat it down, or set it in a fine strainer.
- Heat up a cast iron pan to medium/high heat, add enough oil to cover the entire bottom.
- Heat oven to 350. Put some olive oil on the buns and toast in the oven.
- Season meat with salt and pepper, and form ½ lb patties about an inch thick.
- Once pan is nice and hot, throw in a patty and put a burger press on it (the more fat, the more it will shrink and turn into a ball. If you don’t have a press put a saucepan on top of it and weigh it down with something).
- While the burger is frying, mix your mayo, rosemary, sun dried tomatoes, sun dried tomato oil, salt, and pepper in a bowl.
- Once you flip the patty let it get a good sear, throw the cheese on top, and put a little bit of water in the pan and cover it so the cheese steams and melts.
- When the patty is about 5 degrees below the desired temp, take it off and let it rest.
- Prepare the bun:
- Put a generous amount of mayo on both the top and bottom bun.
- On the bottom bun layer lettuce, onion, pickle.
- Place the patty on top, then the avocado slices on top of the patty.
- Devour the burger
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