Bacon Venison Burger with Smoked Gouda on Onion Roll (Couple Pics)

1-1.5 pound ground venison
2 cloves minced roasted garlic
1/4 cup bread crumbs
1 egg
2 slices thick cut bacon
2 tablespoons worchestershire
1 teaspoon cracked salt
1/2 teaspoon sage (3 fresh leaves, dried and ground)
1/2 teaspoon dried thyme
Black pepper to taste (I lightly dashed with Cavendars Greek Seasoning and Lawrys Lemon Pepper)
Fresh Onion Rolls
Shredded Smoked Gouda


This is a variation of one I found online....I added/changed a couple items to suit what I thought would be good.


Cut the ends off 2 cloves of garlic, drizzle with evoo, wrap in a small amt of aluminum foil & bake at 400 for 10 min or so. I put this "foil ball" in a pan alongside 3 torn leaves of fresh sage. 2-3 minutes later the sage is ready...pull it and grind (see mortar/pestle).

While garlic is going, dice the bacon in very small pieces and fry in a cast iron skillet until crispy. Remove and let cool. Retain the bacon grease in the skillet. Once cool, crush/chop the bacon into bits.

In your mixing bowl, combine Venison, Egg, Breadcrumbs, Sage, Thyme, Salt, Whats'sis'here Sauce, Bacon, & Diced Roasted Garlic. Patty into desired thickness and lay on wax paper on a cookie sheet. Put these patties into the fridge for approx 30 min before cooking...this will help them stay together.

Once ready to cook, warm up the skillet with bacon drippings and cook the burgers until desired temp. These were dashed with Cavendars and Lawrys Lemon Pepper before hitting the skillet. We cooked them medium tonight and they were plenty moist.


My burger was served with olive oil mayo, shredded smoked gouda cheese, & heirloom tomato on a buttered Onion Roll from Alexander's Market Bakery. Dill pickle chips and ketchup on the side....along with Cousin's Blue Cheese Dressing & Pita Chips.








I will likely use a little less bread crumbs next go 'round....but they were pretty dang good.