Thread: The PERFECT Burger

I am pretty sure positive this older buck had no clue the day he went down , how much he was going to entertain us for the rest of the year .
We did our own preparation from the minute he hit the dirt to the last bite of the burger .
15 to 20 per cent fatty bacon double ground when mixed with the venison to ensure a real nice mix and good burger quality ground meat .
next stop , quart freezer bags full to the top and then sealed with zero air in them about 3/4
of an inch thick and stacked into the freezer .
( cut when still frozen into 4 squares )
when ready to cook ,season to taste and hit a medium heat small cast iron skillet with them until medium well done and then slip on a slice of pepper jack and a few crumbs of sharp just for grins .
have your sauteed mushrooms ,jalapenos and white onions ready for assembly along with some slightly toasted buns .
a few think slices of roma tomato and a some baby spinach leaves and maybe just a tad of real thin avocado and proceed to stack said ingredients .
mayo / mustard / ketchup / ranch / red hot sauce / etc etc etc is optional
it is quite possible you will never eat a better burger prepped and served up this way ....just saying
KABOOM is the word yawl and it aint no fooling around
p.s. cant eat horns , just saying