Black Creek Venison Burger

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INGREDIENTS

• 1 Brioche bun
• 6 oz Ground venison
• 2 oz Smoked mesquite seasoning
• 4 oz Ground slab peppered bacon
• 2 oz Boursin cheese
• 1 jalapeño, charred, sliced
• 1 Egg
• 3 oz Home-­fry cube potatoes
• 2 oz Canola oil
• 2 pieces Bibb lettuce
• 2 slices Ripe red tomatoes
• 2 slices Red onions
• 1 oz Dill pickle chips

PREPARATION

1. Mix ground venison and ground bacon with 1 oz. smoked mesquite seasoning. Form patty then set aside. In a medium-high skillet with oil, brown cube potatoes with the remaining smoked mesquite seasoning until it is done. Set aside. After you remove potatoes, char and blister jalapeño for a few minutes on medium-high heat. Set it aside once it’s done.
2. Fry egg. Grill venison patty until your desired temp, then top with boursin cheese, sliced jalapeño pepper, home-fried potatoes and fried egg. Place on bun and garnish with lettuce, onions and pickles.

• Servings: 1
• Type: Lunch, Dinner, Entree
• Cost: Under $5
• Categories: Recipes, VOL 3 - ISSUE 3 • SUMMER 2015
• Tags: Dinner, Entrée, Lunch
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