'The Pacemaker' Venison Burger
This massive venison burger is sure to do you in. Pile it high with a fried egg, maple bacon, avocado, caramelized onions, sauteed 'shrooms, thick slab of cheese -- and rest it on a foundation of iceberg lettuce with fresh tomato. Don't forget the toasted Kaiser roll and onion rings. Welcome to the World of Gluttony. Fire Dept. tested and approved.
- 2 ⅔ pounds ground venison
- ⅓ pound bulk pork 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
- 1. In a bowl, thoroughly mix together the ground venison, pork 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
- 6. 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.
- 7. To assemble, place the bottom half of a Kaiser roll onto 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 onto the sandwich. Good luck.
serving: 4 burgers
calories: 1751.8 kcal
carbohydrates: 82.9 g
protein: 112.1 g
saturated fat: 40.1 g
cholesterol: 544.5 mg
sodium: 2536.1 mg
fiber: 13.4 g
sugar: 12.1 g