I am just not that in to bread, but that does not mean I dislike the Burgers. Instead of a Bun I will do it over Arugula/ Baby Greens or top it off with Avocado slices

Now I am fortunate enough to have a freezer full of Elk Burger meat but this is something I will also do with Bison or Grass fed Beef.

Ingredients

• 2 Lbs of ground burger (Elk/Deer/Bison/Beef)

• 1 Garlic Clove

• 1 Shallot

• 1 Whole Yellow Onion

• 1 Whole Bell Pepper (Yellow or Orange makes it a Fun )

• 1/2 Lbs. of Bacon

• 1/4 Lbs. of Cheese (Havarti or Blue cheese)

• 1 Egg

• Wilde Texas Dry Rub

Tools

• Chef Knife & Cutting Board

• Pan

• Burger Press (optional)

• Large Bowl

• Grill/ Smoker/ or Cast Iron pan for the Stove Top

Recipe

1. Pull Burger Meat and let temp come up.

2. Cube Bacon and cook in pan stove top. You will want to get it to a crispy level. Drain. Let sit atop a stack of paper towles and let temp come down.

3. Peal and mince 1/2 of garlic clove. Toss in Large Bowl.

4. Peal and Chop 1/2 Onion. Toss in Large Bowl.

5. Peal and mince Whole Shallot. Toss in Large Bowl.

6. Chop whole Bell Pepper. Toss in Large Bowl.

7. Chop down cooked bacon into bacon sized bits. Toss in Large Bowl.

8. Chop down the Cheese into small cubes. Toss in Large Bowl.

9. Add 2 Lbs. of Burger meat to the bowl

10. Add 1 egg white into the bowl. This will help bind all of the ingredients

11. Wash up your hands and get in there mixing the ingredients evenly

12. Use a burger press or your hands to create the patties. I like them thick so they come off the grill a perfect medium rare.

13. Space out and dust both sides with the Wilde Texas Dry Rub.

14. Get the grill up to temp.

     

15. Cook for 6 Mins. then flip for another 6. This will get you a nice pink medium rare.

     

16. Pull them and serve up with some fresh veggies or between a nice brioche bun.