2lbs Ground Venison
1lbs Ground Pork ( not super lean )
1 tbsp Onion Powder
1 tbsp Garlic Powder
Salt and Pepper
1 tbsp Worcestershire
In a non reactive bowl, mix ALL the ingredients together. Try not to over mix it. You want to try and keep the meat with a bit of the grind to it, not like a pate. Make a ball of meat about the size of your palm. Squish it between your 2 hands and create a patty with it. Using your thumb, create a small dent in the middle of the patty. This will stop the patty from shrinkage! Store in the fridge for about 30 min to rest before you cook them.
I like these grilled to be honest, but its up to you how you want to cook them. If you grill them, make sure the grill is screaming hot.You want to char these cause the smokiness adds so much to it! Grill for 5 min per side, you are looking for an internal of about 160f so use your judgement. Undercooked Pork is No Bueno.
Top with what ever you see fit! I did mine with Swiss, Arugula, Mushrooms and Onions, but go for it! Have some fun with it!!!
Credit - Cory Walby - Bokashi Steel Pro Team Chef
Instagram - @saturday_night_test_kitchen