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:
- Mix venison and seasonings together, form patties.
- Grill burgers to 140°F.
- Add bacon and layer on Whiskey BBQ Sauce* see recipe below.
- 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:
- In a small pot over medium low heat begin to sweat onions.
- Add garlic and ginger cooking until brown. Remove from heat to add whiskey.
- Return to heat and light whiskey on fire*
- 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:
- Using a cast iron, heat oil to 350-375°F.
- Combine dry ingredients.
- Add wet ingredients and mix well.
- Evenly coat onions in mixture and fry 2-3 at a time, until golden brown and delicious. Usually 2-3 minutes.
- Finish with salt to taste.