Makes 8 patties (you can decide how many that serves!)

For The Patties:

2 lbs venison (lamb works also)

3 eggs

1/3 cup butter

1 tsp cinnamon

1/2 tsp allspice

1/2 tsp cumin

1 medium onion

1 tsp kosher salt

1 cup organic sourdough bread crumbs (method in separate blog post)

Turn your barbeque on! Otherwise plan to use a skillet or cast iron pan to fry your burgers.

Finely chop your onion and place in mixing bowl. Add all the ingredients, and thoroughly mix with your hands until everything is blended. The butter shouldn't be in clumps so start with room temperature (slightly soft) butter. Form balls between the size of a golf ball and tennis ball ( a racquetball? :D ) and then flatten them with your palm to spread to about 5 inches. 

 

To put these burgers together follow these next steps for toppings:

Homemade Heirloom Tomato Honey Espelette Ketchup

Homemade Aioli

Labneh (updating!)

Dukkah (updating!)

 

Other Toppings:

1 grated beet

chopped flat leaf parsley

chopped cilantro

chopped fresh mint

green onion ( I prefer it to raw onions for this recipe)

hot sauce (a nice homemade sauce, not Frank's and other commercial brands)

 

The Bun: 

I like to use a lettuce leaf to wrap my patty as you can see in the photo. Frankly, this just means I get have more venison for my *buck (wah wah, pun intended). For bun lovers ( I am that too), I suggest a great fresh brioche bun.