'the pacemaker' venison burger

Ingredients

• Servings: 4
• 2 2/3 pounds ground venison
• 1/3 pound bulk lamb sausage
• 2 tablespoons barbecue sauce
• salt and ground black pepper to taste
• 1 (12 ounce) package frozen, breaded onion rings
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 large onions, sliced
• 1 (8 ounce) package sliced cremini mushrooms
• 1 (1 pound) package maple-cured bacon
• 1 tablespoon butter
• 4 eggs
• 4 large kaiser rolls, split and toasted
• 4 thick slices cheddar cheese
• 2 haas avocados, pitted, flesh scooped out, then sliced
• 1 large tomato, sliced
• 1 head iceberg lettuce, shredded
• 4 teaspoons ketchup, or to taste
• 4 teaspoons mustard, or to taste
• 4 teaspoons mayonnaise, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• in a bowl, thoroughly mix together the ground venison, lamb sausage, 2 tablespoons barbecue sauce, salt, and black pepper. divide the mixture into fourths, and form each fourth into a large patty. refrigerate until time to grill.
• if using onion rings, preheat oven to 425 degrees f (220 degrees c). spread frozen rings in a single layer on a baking sheet, and bake until hot and golden brown, about 15 minutes. set the onion rings aside.
• in a large skillet, heat butter and olive oil; cook the onions until they begin to brown, stirring occasionally, about 10 minutes; sprinkle with salt and pepper. mix in the sliced mushrooms, and cook, stirring occasionally, until browned, 10 to 15 more minutes. set the onions and mushrooms aside.
• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate.
• heat 1 tablespoon of butter in a clean nonstick skillet over medium heat until the foam disappears. crack the eggs into a bowl, and gently pour them into the butter. pan-fry the eggs until the whites are opaque and the eggs slide around the pan easily, about 1 minute; carefully flip each egg over in the skillet, avoiding breaking the yolk, and pan-fry for about 1 more minute. the whites should be firm but the yolks should be runny. transfer the eggs to a plate.
• preheat an outdoor grill for high heat, and lightly oil the grate. grill the venison burgers until they show grill marks and are cooked to your desired degree of doneness, 5 to 8 minutes per side for well-done. an instant-read thermometer inserted into the center should read at least 160 degrees f (70 degrees c). while still on the grill, gently top each burger with a fried egg and a slice of cheese. lower the grill lid, and cook until the cheese has melted, about 1 minute.
• to assemble, place the bottom half of a kaiser roll a plate; spread with a layer of shredded lettuce, followed by tomato slices, the venison burger, a layer of mushrooms and onions, bacon slices, onion rings, avocado slices, ketchup, mustard, and mayonnaise. place the roll top the sandwich. good luck.