Thanks to @two77 and @thecarman I have a few pounds of beautiful ground venison...
Look at that color!
So tonight I had to crank out a couple of burgers...
Now, to treat this wonderful bounty with the respect it deserves...
Start with some fresh onion, jalapeno, and portobellos to make a hot relish, lettuce and tomato, and Havarti to bring it all together...
Some fresh made brioche buns from La Farm, buttered and toasted...
Cooked the patties up on the Traeger with a light blend of seasoning to a perfect medium rare...
Assembled with love and Duke's, with a side of Pepperoncini Kettle chips and a paprika aioli I whipped up...
A little vino to go along with it...
A thing of beauty... Damn tasty too...
Look at that color!
So tonight I had to crank out a couple of burgers...
Now, to treat this wonderful bounty with the respect it deserves...
Start with some fresh onion, jalapeno, and portobellos to make a hot relish, lettuce and tomato, and Havarti to bring it all together...
Some fresh made brioche buns from La Farm, buttered and toasted...
Cooked the patties up on the Traeger with a light blend of seasoning to a perfect medium rare...
Assembled with love and Duke's, with a side of Pepperoncini Kettle chips and a paprika aioli I whipped up...
A little vino to go along with it...
A thing of beauty... Damn tasty too...