Venison Burgers

• Meat

  • 6 oz Bacon or pancetta, ground
  • 1 1/2 lbs Venison, ground

• Produce

  • 1 handful Arugula

• Refrigerated

  • 4 Egg yolks, large

• Condiments

  • 1 Dill pickles
  • 1 Mayonnaise, store-bought or homemade
  • 1 Mustard, Coarsely ground
  • 1 Dash Worcestershire sauce

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 4 Burger buns, good-quality toasted or grilled

• Dairy

  • 4 slices Emmentaler cheese

Found on leitesculinaria.com

Ingredients

• 1 1/2 pounds ground venison
• 6 ounces bacon or pancetta, ground
• Kosher salt and freshly ground black pepper
• 4 large egg yolks
• Dash Worcestershire sauce, or more to taste
• 1 tablespoon olive oil
• 4 to 6 slices Emmentaler cheese
• 4 to 6 good-quality burger buns, toasted or grilled
• Coarsely ground mustard
• Store bought or homemade mayonnaise
• Sliced dill pickles
• A handful arugula

Directions

• 1. Build a really hot fire in a grill or preheat a large cast-iron skillet over high heat.2. In a bowl, combine the venison, bacon, salt, pepper, egg yolks, and Worcestershire sauce with your hands. Divvy the mixture into 4 to 6 balls. Gently form each into a 1 1/2-inch-thick patty.3. Carefully brush the grill rack or skillet with a little oil. Grill or sear the patties until very well browned on one side, about 5 minutes. Flip and place a slice of cheese on top of each patty. Cook for about 3 minutes more for medium-rare to medium, or longer according to your desired doneness. Serve the burgers on the buns with mustard, mayonnaise, pickles, and arugula.