“The Pacemaker” Venison Burger

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The pacemaker venison burger recipe is a mouthwatering dish that combines the rich and lean flavors of venison with a tantalizing blend of spices and seasonings. This recipe is perfect for those looking to add a unique twist to their burger game, as it offers a healthier alternative to traditional beef burgers. With its bold flavors and juicy texture, this recipe is sure to be a hit at any cookout or dinner party.

Keywords: pacemaker venison burger, recipe, venison, spices, healthier alternative.

The pacemaker venison burger recipe details

The pacemaker venison burger recipe, recipe Rating: 4.7
Number of votes:114

This massive venison burger is sure to do you in. Pile it high with a fried egg, maple bacon, avocado, caramelized onions, sautéed shrooms, thick slab of cheese and rest it on a foundation of iceberg lettuce with fresh tomato. Don’t forget the toasted Kaiser roll and onion rings. Welcome to the world of Gluttony! Fire department tested and approved.

Ready in: 1 hour 30 mins

Ingredients

Serves: 4

• 2 pounds ground venison
• 1 pound bulk venison sausage
• 2 tablespoons molasses-based BBQ sauce
• salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoon olive oil, divided
• 2 large yellow onions, thinly sliced
• 1 (8 ounce) package sliced baby bella mushrooms
• 1 pound maple bacon
• 4 large eggs
• 4 thick slices of cheese
• 4 large kaiser rolls
• 8 leaves iceberg lettuce
• 1 large tomato, sliced
• 2 Haas avocado, sliced
• ketchup, mustard, and mayonnaise for the burgers
• 12 frozen onion rings, cooked according to package directions (optional)

Preparation method

Prep: 30 mins | Cook: 30 mins | Extra time: 30 mins, resting

1. Place the ground venison and venison sausage in a mixing bowl. Season with the BBQ sauce, salt and pepper. Mix well with your hands, then form into 4 patties (or wimp out and go with 8). Refrigerate patties as you prepare the other ingredients, at least 30 minutes.
2. Melt the butter and 1 tablespoon of olive oil in a large skillet over medium heat. Stir in the onions, and cook until deep brown, stirring constantly. It should take about 15 minutes to nicely caramelize the onions. Season with salt and pepper to taste, and set aside.
3. Meanwhile, heat another tablespoon of olive oil in a skillet over high heat, and cook the mushrooms until tender and a bit browned, about 5 minutes. Season with salt and pepper to taste, and set aside.
4. Cook the bacon in a skillet over medium-high heat to your desired degree of doneness. Drain on a paper towel-lined plate.
5. Heat a grill to high heat.
6. Remove the burgers from the fridge and throw them on the grill. Cook over high heat with minimal flipping to your desired degree of doneness. While the burgers are cooking, fry the eggs in some olive oil to medium. Make sure the yolks are still runny. When the burgers are nearly done, top each with an egg and a slice of cheese. Turn the grill to medium-low, cover, and let the cheese melt.
7. Assemble the burger in this order: kaiser roll bottom – lettuce – tomato – burger (with egg and cheese) – onions – mushrooms – bacon – avocado – ketchup, mustard and mayo – roll top. Also throw some onion rings in the mix if you would like. Good luck!!Substitution

Substitute beef for the venison using 2 pounds of ground sirloin and 1 pound of ground chuck.