VENISON SWEET ONION BOURBON BURGER

This sounds good.

BEST WILD GAME BURGER -- SWEET ONION BOURBON BURGER
PATTIES:
2 pounds ground meat

2 Tbsp Garlic, minced.

1 Tbsp Worcestershire

1/4 cup sweet onion, minced

1/2 Tbsp cracked pepper

2 tsp paprika

1 tsp sea salt

1 tsp garlic powder

1 tsp onion powder

BBQ SAUCE: (OR YOUR FAVORITE PACKAGED BBQ SAUCE)
1 cup brown sugar

1 cup all-natural ketchup

1/2 cup water

1/2 cup fresh brewed coffee (or more water)

1/2 cup bourbon

1/4 cup apple cider vinegar

1/3 cup molasses

1/2 teaspoon fine sea salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon chili powder

1 teaspoon red chili flakes (optional)
BOURBON GRILLED ONIONS:
1 sweet onions, sliced thin

¼ cup bourbon

1 tsp cracked pepper

1 tbsp oil

FIXINGS:
Lettuce

Tomatoes

Cheddar cheese

Buns

Mayo

burger

DIRECTIONS:
Patties:

1. In large glass bowl, mix game meat along with all other ingredients.
2. Take a baseball-size handful of meat mixture and roll into ball. On a piece of parchment paper toss ball down, press down on the ball and with other hand follow along the sides to form a perfect patty. Continue this until all patties have been formed. Place all patties in fridge for 30 minutes before cooking. This is key.
3. Preheat grill to high heat.
4. Place the burgers on the grill and don’t touch! Once they’ve cooked for 5 minutes flip once. ONCE

Onions & Sauce:

1. While burgers are cooking work on your sauce and onions. Start out with a skillet on medium high heat. Add your oil and onions and start to break down. After 1 minutes add your bourbon and ignite the alcohol. Sprinkle with pepper and cook until onions are soft and carmalized.
2. In a saucepan bring bourbon to boil, reduce heat and simmer for 10 minutes, this will burn off the alcohol and leave the flavor (You can also just light it on fire for 30 seconds.
3. Add remaining ingredients, whisk together, bring back to boil.
5. Reduce heat and simmer, stirring frequently so it does not burn.
6. Once sauce has reduced, and is your desired thickness remove from heat