INGREDIENTS

1 1/2- pounds ground venison                                     1 TBS Worcestershire
1/2- pound ground beef (80/20)                                1 1/2 TSP garlic powder
6 – slices bacon                                                        1 1/2 TSP onion powder
2 TBS OLIVE OIL (if pan frying)                                   1/2 TSP black pepper

DIRECTIONS

Cut bacon into small pieces then fry the bacon until crispy, remove from pan and set aside on paper towels to cool. In a medium bowl, mix venison and beef well, then add and mix in the bacon, Worcestershire, garlic, onion and pepper. Mix together and form 2-inch patties and thumb press an indentation (helps from bulging as they cook) into patties and refrigerate for 30 minutes.

COOKING

Heat gas or charcoal grill high to medium high OR add the 2 TBS of olive oil to a frying pan (same heat) and grill or pan fry for 3 to 5 minutes before flipping and cook for another 3 to 5 minutes. NOTE: Venison burgers should be cooked to 160 degrees.