Jeremiah Doughty | From Field to Plate
Yes, you’re seeing double. Double up your venison patties for this stackable burger with special sauce. Keep the napkins handy.
Ingredients
Patties
- 1 pound ground venison
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp cracked pepper
- 1 tsp smoked paprika
- ½ tsp sea salt
- 2 tbsp Worcestershire sauce
Directions
1. Mix all patty ingredients and combine with hands. From baseball size meatballs and flatten out. Push down and form with your other palm to create smooth round edges.
2. Place patties on squares of butcher paper. When all finished put patties back in fridge and allow them to set at least 1 hour before cooking. This will help them hold together and not fall apart while cooking.
3. Take patties out and place on pre-heated grill, the key to a perfect burger is to only flip once, so close the lid and walk away for 8 minutes.
Special Sauce
- 1 cup mayo
- ¼ cup ketchup
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cracked pepper
- ¼ tsp sea salt
- 2 tbsp pickle relish (I use dill)
- 1 tsp Worcestershire sauce
Combine all ingredients, mixing completely and place in fridge until ready to assemble burgers.
Burgers
- American cheese
- 1 large tomato, sliced
- White onion, sliced
- Hand leaf lettuce
- Buns
Assembly
1. Take your bottom bun and place on grill the last minute of cooking to crisp up your buns. At this time, you can also add a slice of American to each patty.
2. On bottom bun place spread, followed by large tomato slice, leaf lettuce, patty, onion, patty, and top bun.
3. Serve alongside your favorite fries, fruit of tater tots.
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