Ingredients
- 1 lb Venison ground meat
- ½ lb Pork ground meat
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 tablespoon Worcestershire sauce
- Salt and black pepper to taste
- Olive oil for cooking
- Cheese slices American, cheddar, or your choice
- Burger buns toasted
- 2 tablespoon Kewpie mayo
- 1 tablespoon Acid League ketchup or quality ketchup
- 1 tablespoon Crushed Calabrian chili
- 1 teaspoon White wine vinegar
Method
Make the patties
- In a bowl, mix together the venison, pork, onion powder, garlic powder, Worcestershire, salt, and pepper until just combined. Form into 4 equal patties with a small dimple in the center.
Cook the patties
- Heat olive oil in a cast iron skillet over medium-high heat. Add the patties and sear until golden on the first side, about 3–4 minutes. Flip, add the cheese slices, and cover the pan to melt the cheese. Cook until the burgers are fully cooked and cheese is melted.
Toast the buns
- While the patties cook, place the burger buns in a 400°F oven until warmed and lightly crisped.
Make the special sauce
- In a small bowl, whisk together Kewpie mayo, ketchup, Calabrian chili, and white wine vinegar.
Assemble the burgers
- Spread the special sauce on both sides of the toasted buns. Add the burger patty and any additional toppings you like. Serve immediately.