Ingredients:

  • 1 lb ground venison
  • 1/4 lb ground 80/20 beef
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 4 brioche buns
  • 4 slices sharp cheddar cheese
  • 1 cup shredded iceberg lettuce
  • 1 medium tomato, sliced
  • 4 slices red onion, thinly sliced

Instructions:

  1. In a large bowl, combine the ground venison and ground beef. Add the Worcestershire sauce, garlic powder, salt, and pepper.
  2. Using your fingertips, gently fold the ingredients together just until combined; stop immediately to avoid overworking the meat.
  3. Divide the mixture into 4 equal portions and form them into patties roughly 3/4 inch thick.
  4. Use your thumb to press a shallow dimple into the center of each patty to prevent doming during cooking.
  5. Heat a cast-iron skillet or grill to medium-high heat.
  6. Sear the patties for 4–5 minutes per side. Pull for medium-rare at 130°F (54°C) or medium at 140°F (60°C).
  7. Add a slice of cheese to each patty during the final 60 seconds of cooking and cover with a lid to melt.
  8. Assemble the burgers on toasted buns with shredded lettuce, tomato slices, and red onion.