Stone Creek Ranch

The Venison Bacon Cheddar Burger

Made with strips of bacon, bourbon bbq sauce, and all the cheese you could want, this venison burger quickly became a favorite on the ranch. Served up with homemade onion rings it's sure to be a winner in your home.


The Burger: 
Makes 3-4 burgers

- 1 pound ground venison  

- 1 tsp Burger House

- 1 tsp AW Shit Seasoning 

- 8 strips cooked bacon 

- 4 slices cheddar cheese 


Directions:

  1. Mix venison and seasonings together, form patties.
  2. Grill burgers to 140°F. 
  3. Add bacon and layer on Whiskey BBQ Sauce* see recipe below.
  4. Top with cheese cooking until melted. 


*you can find the seasonings here:
https://www.amazon.com/Spicy-Seasoning-Big-Cock-Ranch/dp/B013D04YPU
http://www.burgerhouse.com/index.php/store/c/our_famous_salt/ 


Bourbon BBQ Sauce:
Enough to do 3-4 burgers. ½ cup - ¾ cup, lasts about a week once refrigerated

- 1 tbsp olive oil

- ¼ cup minced yellow onion 

- 3 garlic minced cloves

- 1 tsp minced ginger 

- 3 tbsp whiskey 

 -1 20oz can of pineapple juice 

- ½ cup low sodium soy sauce 

- 1/3 cup water 

- 1 cup brown sugar



Directions:

  1. In a small pot over medium low heat begin to sweat onions.
  2. Add garlic and ginger cooking until brown. Remove from heat to add whiskey.
  3. Return to heat and light whiskey on fire*
  4. Once the flame goes down, add remaining ingredients cooking until liquid is reduced by half. 


*Protip - Use a long lighter, never pour whiskey straight in from bottle, and be prepared for flames when flambéing.


Crispy Onion Rings: 
Makes 12-15 onion rings 

- 1 large Yellow Onion sliced thin into rings 

- ½ cup AP flour

- ½ tsp baking powder 

- 1 tsp salt 

- ½ cup water 

- 1 large egg

- oil for frying


Directions:

  1. Using a cast iron, heat oil to 350-375°F.
  2. Combine dry ingredients.
  3. Add wet ingredients and mix well.
  4. Evenly coat onions in mixture and fry 2-3 at a time, until golden brown and delicious. Usually 2-3 minutes.
  5. Finish with salt to taste.
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