Ingredients
6 slices hickory-smoked bacon
1/2 pound ground venison
1/2 pound lean ground beef
kosher salt
fresh ground black pepper
stout beer (such as Guinness(R))
Lea & Perrins Worcestershire Sauce
4 hamburger buns, split
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Complete guide to curing, smoking, sausage making
Weighted press for flat bacon, smash burgers, panini contact
Record your recipes and experiments — organized cooking journal
Smoky-savory seaweed — vegan bacon flavor when pan-fried
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Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Combine ground venison and ground beef in a bowl. Divide into 4 balls, and flatten into patties. Heat a large skillet over medium heat. Place the burgers in the heated skillet and sprinkle each burger with salt, black pepper, a dash of beer, and a dash of Worcestershire sauce. Flip the burgers once a brown crust has formed on the bottom, about 5 to 10 minutes. Sprinkle the cooked side of the burgers with the salt, pepper, beer, and Worcestershire. Cook burgers another 5 to 10 minutes for well done. Top each patty with bacon and serve on hamburger buns.