Directions
- In a bowl, mix ground venison, ground pork and softened butter in a bowl until uniform. Portion into 8-10 pressed patties (about 7-8 oz. each). Refrigerate the patties for 30 minutes.
- In a separate bowl, make an aioli by combining mayo, BBQ rub, mustard, Worcestershire sauce, paprika, lemon zest and juice, and Sriracha. Set in refrigerator.
- Preheat your gas flat top griddle to a medium-high heat. Melt butter on surface and toast the burger buns.
- Take the patties out of the fridge and season with salt and pepper. Cook on the griddle until they reach a minimum temperature of 145°F, flipping every 3-4 minutes for even cooking. Pro Tip: To avoid overcooking your patties, remove from the grill once they reach a temperature of 137-140°F and allow the meat to reach 145°F off of the griddle.
- Top the patties with a slice of cheese and a piece of bacon and remove from the griddle.
- Assemble the burger buns with aioli, lettuce, tomato and onion before adding your patties.
