Venison Burgers with Caramelized Onions

The biggest complaint about venison burgers is that they're dry. That's because people treat them like beef burgers, and straight venison is too lean for that. The fix is simple: mix in a little pork fat or bacon, and use the smash technique on a screaming hot griddle. You get a crispy, lacey crust on the outside and a juicy center. Top with slow caramelized onions and sharp cheddar and you've got a burger that beats any restaurant.

Ingredients

• 1.5 lbs ground venison
• 1/2 lb ground pork (or finely diced bacon)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 4 slices aged white cheddar cheese
• 4 brioche buns, toasted

For the caramelized onions: - 2 large yellow onions, thinly sliced - 2 tbsp butter - 1 tbsp olive oil - Pinch of salt - 1 tsp brown sugar (optional)

Optional toppings: pickles, yellow mustard, lettuce, tomato

Instructions

• Start the caramelized onions first — they take time. Heat butter and olive oil in a skillet over medium-low heat. Add the onions and a pinch of salt. Cook for 25 to 30 minutes, stirring occasionally, until deep golden brown and sweet. Add the brown sugar in the last 5 minutes if desired.
• While the onions cook, combine the ground venison, ground pork, salt, pepper, and garlic powder. Mix gently — don't overwork it. Divide into 4 balls (about 6 oz each).
• Heat a cast iron skillet or flat griddle over high heat until it's smoking hot. Place a ball of meat on the griddle and immediately smash it flat with a heavy spatula or burger press. Press hard — you want it thin with rough, lacy edges.
• Season the top with a pinch of salt. Cook without moving for 2 to 3 minutes until a deep brown crust forms on the bottom.
• Flip, immediately add a slice of cheddar, and cook for 1 to 2 minutes more. The cheese should melt from the residual heat.
• Place on toasted brioche buns and top with a generous pile of caramelized onions and your choice of toppings.

Tips

Smash hard and thin. The smash technique maximizes the surface area touching the hot griddle, which means more crust and more flavor. Don't press after the first smash — you'll squeeze out juices.

Mix in pork fat. A 75/25 venison-to-pork ratio mimics the fat content of an 80/20 beef burger. Without it, venison burgers crumble and dry out.

Use a very hot surface. Cast iron or a flat-top griddle cranked to high. You need enough heat to create a Maillard reaction (browning) in 2 to 3 minutes. A medium-heat pan steams the meat instead.