Wine Varietal: Cabernet Sauvignon
My families loves venison burgers and frys, cant have one without the other. So I took my Dad’s classic burger and added the frys right on top.
3 pounds ground venison
4 tablespoons thick Lea & Perrins Steak Sauce
1 tablespoons cracked sea salt
1 tablespoon cracked black pepper
1/3 cup finely diced sweet onion
6 fresh hamburger buns
12 ¼ inch slices of white onion
12 ¼ inch slices of tomato (cut the end off and squeeze to get some of the juice and seeds out before slicing)
12 pieces thick sliced hickory smoked bacon
6 large leaves of butter lettuce
1 bag frozen Alexia Olive oil, rosemary, and Garlic Oven frys
12 slices of mild white cheddar cheese
Vegetable Oil to oil grill
To make the patties, combine all of the ingredients together in a large bowl, mixing together well to make sure all ingredients are evenly distributed. Divide mixture into 6 equal portions and form into patties. Set aside to continue marinating until grilling time.
Prep all veggies as specified, keep cool until assembling the burgers.
Heat the grill to medium/high about 350 degrees. Once the grill is ready with a cloth towel, rub the grill racks with vegetable oil to prevent sticking. To cook frys, Place in several short straight lines, keeping frys on the back half of the gas grill. Close lid and cook for 5 minutes, then flip and bake other side for about 5 minutes, making sure they get nice and crisp. Then remove for burger assembly.
Grill the bacon, add all the slices to the middle of the grill, grill for about 3 minutes on one side, flip and another 3 on the other. Once crispy place between paper towels to dry grease off and keep warm until burger assembly.
While cooking frys, also cook the burgers so they are done right around the same time. Place the patties on front half of the rack and close grill lid. After cooking for 5 minutes, the top of the patty should look like it has cooked a little. Flip patties, close the lid and continue cooking another 4 (do not push down on the patty because this will release the juices). At the 4th minute add 1 slice of cheddar cheese to each burger, let melt for one more minute and then remove the patties from the grill and place the sliced buns, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, lightly spread ½ tablespoon mayo on both halves of the bun. Then add 1 tablespoon of ketchup on the top half on top of mayonnaise and 1 tablespoon yellow on the bottom of half (do not spread just even squirt). Then add 1 large Butter Lettuce Leaf to the bottom bun, then 2 slices of white onion to the lettuce, then 2 slices of tomato, then the burger, next 2 pieces of bacon, , then add 8 french frys, top that with the last piece of cheddar cheese, add the top of the Bun, let sit for 1 minute so the cheese on the frys can melt down and then enjoy!
Makes 6 burgers