Steps
- Prep your grill by filling it with Bear Mountain Maple Bourbon Pecan pellets for the ultimate pairing. Then preheat your grill to 400°F, or medium high heat on both sides for charcoal grill. Place a well-seasoned cast iron skillet on the grill.
- Once the grill is preheated, add bacon to the preheated skillet. Cook until mostly browned but still not fully cooked. Drain about half of the grease then add in onions. Cook them until they are caramelized.
- While the onions are cooking, form ground venison into four quarter pound patties. Use your thumbs to make a small indent into the center of the patties to help keep them from shrinking while they cook. Season both sides of the patties with garlic powder, salt, and black pepper. Then add a few dashes of Worcestershire sauce to each. Set aside.
- Once the onions are caramelized, add the bourbon, brown sugar, maple syrup and apple cider vinegar and mix well. Simmer while the burgers cook.
- Add the venison patties to the grill and cook them undisturbed for 3-5 minutes depending on how well you like your burgers. Flip the patties over and cook for another 3-5 minutes, topping with cheese during the last minute of cooking. Toast the buns during this time as well.
- Assemble your burgers with 1 tbsp of mayonnaise (optional), lettuce (optional), and the delicious bacon bourbon jam on top! Enjoy!
Ingredients:
For the Burgers
- 1 lb. ground venison (with added fat preferred)
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp black pepper
- 2 tsp Worcestershire sauce
- 4 brioche burger buns – toasted
- 4 slices of cheddar cheese
- Lettuce
- 4 tbsp of mayonnaise (optional)
- Bear Mountain Maple Bourbon Pecan Pellets
Bacon Bourbon Jam
- ½ lb. thick sliced bacon – diced
- ½ medium yellow onion – chopped
- 1/3 cup brown sugar
- ¼ cup pure maple syrup
- 2 tbsp bourbon
- 1 tbsp apple cider vinegar
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