Venison Burger with Michigan Cherry BBQ Sauce
Servings: 2
Ingredients
- 1 lb ground vension or 80/20 ground beef
- 4 sliced bacon
- 3 tbsp rendered bacon fat
- seasoning to taste
Michigan Cherry BBQ Sauce
- ¼ cup Michigan tart cherry spread
- ½ cup ketchup
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp cayenne pepper or to taste
- 1 tbsp bourbon optional
Venison Burger Build
- 2 buns toasted
- 1 cup arugula divided
- 2 sliced smoked cheddar cheese
- 1 cup shoestring potatoes
Instructions
- Fry the bacon in a cast iron skillet over medium heat, until crispy. Set the bacon aside and let the rendered fat cool for a few minutes. Add three tablespoons of the bacon fat to one pound of ground venison and mix until just combined. Don't overwork it. Form into two half-pound patties and season both sides generously. Refrigerate while making the sauce.
- Combine the BBQ sauce ingredients in a small saucepan. Whisk together and bring to a gentle simmer over medium-low heat. Cook uncovered for 15 to 20 minutes, stirring occasionally, until slightly thickened. Taste and adjust. Set aside on low to keep warm.
- Heat a cast iron skillet or grill over high heat. Cook the patties four minutes per side until you reach desired internal temperature. In the last minute of cooking, add a slice of smoked cheddar to each patty and cover to melt.
- Toast the buns cut side down in the skillet or on the grill until golden brown.
- Assemble the burger, starting with bottom bun, arugula, patty with melted smoked cheddar, bacon, drizzle of Michigan cherry BBQ sauce, a generous pile of potato sticks, another drizzle of sauce, top bun. Serve immediately.