Game & Fish Dish
VENISON BURGERS
WITH AVACADO BLT SALSA
Combine venison and garlic and form four patties, then place the burgers in the EGG and grill them to the desired doneness. Top them off with an avocado and applewood-smoked bacon salsa and melted Havarti cheese for the best burger you’ve ever tasted.
Ingredients
•
2 pounds ground venison
2 pounds ground venison•2 tablespoons granulated garlic
2 tablespoons granulated garlic•Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepperAvocado BLT Salsa
•1 cup diced vine-ripened tomatoes
1 cup diced vine-ripened tomatoes•2 cups chopped applewood-smoked bacon, cooked
2 cups chopped applewood-smoked bacon, cooked until crisp (12 to 14 slices)
•1⁄2 cup chopped scallions
1⁄2 cup chopped scallions•1 cup diced avocado
1 cup diced avocado•1⁄2 cup mayonnaise
1⁄2 cup mayonnaise•1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly squeezed lemon juice•1⁄2 teaspoon kosher salt
1⁄2 teaspoon kosher salt•1⁄2 teaspoon freshly ground black pepper
1⁄2 teaspoon freshly ground black pepper•4 poppy seed buns
4 poppy seed buns•4 slices Havarti cheese
4 slices Havarti cheese•4 leaves butter lettuce (Boston or Bibb)
4 leaves butter lettuce (Boston or Bibb)Equipment: Cast Iron Grid
Set the EGG for direct cooking with the Cast Iron Grid.
Preheat the EGG to 600ºF.
• Form the venison into 4 (8-ounce) patties about 1 inch thick. Season with the granulated garlic, salt, and pepper and set aside.
• To make the salsa, mix the tomatoes, bacon, scallions, avocado, mayonnaise, lemon juice, salt, and pepper in a large bowl. Cover and refrigerate.
• Place the hamburgers on the Grid, close the lid of the EGG, and cook for 3 minutes per side, for medium-rare. Top each burger with a slice of cheese, close the lid of the EGG, and cook for 30 seconds longer, until the cheese is melted. Transfer the burgers to a plate and let them rest while you grill the buns until lightly toasted.
• To assemble, place each burger inside a bun and top with a lettuce leaf. Place 2 tablespoons of the salsa on top of each burger and serve. Serves 4.
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