The Greasy Spork

Cut venison and bacon into chunks that will fit into meat grinder easily. It’s very important to keep the meat cold (nearly frozen). Run meat and bacon though the grinder using the large 10mm hole plate. Mix thoroughly and run through grinder using the fine 4.5mm plate. Form ½ lb patties and cook or freeze. Grill the patties or pan fry them. Believe it or not this burger meat is considerably lean. Only cook them until the juice running out of the meat is clear. Over cooking will produce a dry burger. Butter and toast the buns. Once cooked, top burgers with grilled onions, roasted Hatch green chilies or sautéed mushrooms. Cover with your favorite cheese. We recommend Swiss, Boursin or Smoked Gouda. This recipe can be reduced to make smaller batches. The key is the 75% meat to 25% bacon ratio. If you don’t have a meat grinder you can make small batches using a food processor by cubing up the meat into two inch pieces and pulsing it in the food processor to the desired consistency. Enjoy with a Merlot, an American-Style Cream Ale like Lone Star or Lager Style like Mustang Amber Lager.