'The Pacemaker' Venison Burger

This massive venison burger is sure to do you in. Pile it high with a fried egg, maple bacon, avocado, caramelized onions, sauteed 'shrooms, thick slab of cheese -- and rest it on a foundation of iceberg lettuce with fresh tomato. Don't forget the toasted Kaiser roll and onion rings. Welcome to the World of Gluttony. Fire Dept. tested and approved.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 1752 Calories

Ingredients

• 4 eggs
• 2 tablespoons butter
• 1 tablespoon butter
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 head iceberg lettuce, shredded
• 2 tablespoons barbecue sauce
• 1 large tomato, sliced
• 2 large onions, sliced
• 4 teaspoons mayonnaise, or to taste
• 2 ⅔ pounds ground venison
• ⅓ pound bulk pork sausage
• 1 (12 ounce) package frozen, breaded onion rings
• 1 (8 ounce) package sliced cremini mushrooms
• 1 (1 pound) package maple-cured bacon
• 4 large Kaiser rolls, split and toasted
• 4 thick slices Cheddar cheese
• 2 Haas avocados, pitted, flesh scooped out, then sliced
• 4 teaspoons ketchup, or to taste
• 4 teaspoons mustard, or to taste

Recipe Instructions

Step 1

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.

Step 2

In a bowl, thoroughly mix together the ground venison, pork sausage, 2 tablespoons barbecue sauce, salt, and black pepper. Divide the mixture into fourths, and form each fourth into a large patty. Refrigerate until time to grill.

Step 3

If using onion rings, preheat oven to 425 degrees F (220 degrees C). Spread frozen rings in a single layer on a baking sheet, and bake until hot and golden brown, about 15 minutes. Set the onion rings aside.

Step 4

In a large skillet, heat butter and olive oil; cook the onions until they begin to brown, stirring occasionally, about 10 minutes; sprinkle with salt and pepper. Mix in the sliced mushrooms, and cook, stirring occasionally, until browned, 10 to 15 more minutes. Set the onions and mushrooms aside.

Step 5

Heat 1 tablespoon of butter in a clean nonstick skillet over medium heat until the foam disappears. Crack the eggs into a bowl, and gently pour them into the butter. Pan-fry the eggs until the whites are opaque and the eggs slide around the pan easily, about 1 minute; carefully flip each egg over in the skillet, avoiding breaking the yolk, and pan-fry for about 1 more minute. The whites should be firm but the yolks should be runny. Transfer the eggs to a plate.

Step 6

Preheat an outdoor grill for high heat, and lightly oil the grate. Grill the venison burgers until they show grill marks and are cooked to your desired degree of doneness, 5 to 8 minutes per side for well-done. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). While still on the grill, gently top each burger with a fried egg and a slice of cheese. Lower the grill lid, and cook until the cheese has melted, about 1 minute.

Step 7

To assemble, place the bottom half of a Kaiser roll onto a plate; spread with a layer of shredded lettuce, followed by tomato slices, the venison burger, a layer of mushrooms and onions, bacon slices, onion rings, avocado slices, ketchup, mustard, and mayonnaise. Place the roll top onto the sandwich. Good luck.