A Note on Grinding: If you are grinding your own meat for burgers there is one ingredient that all burgers MUST have-fat. I personally use beef tallow when grinding to cut into the meat but many people use pork fat and bacon is a fantastic and easy addition. Whatever it is, we aim for around 10-20% of fat for our burger mix.
You Will Need:
And whatever burger toppings you like; we keep it basic and let the wild game be the star of the show. Here is what we used
Slices of cheese (we used sharp cheddar and pepper jack)
First, you will want to dice your onion and add it to a mixing bowl with your ground meat. Next, add your packet of French onion soup mix, 1 egg, and mayo. Incorporate all of these ingredients together until well mixed.
After mixing the ingredients form your patties and prepare to grill. You want your burgers about a 1/2 inch to 1 inch thick and held loosely together. You do not want them too compact. Turn your grill to high and right after you place them on the grill sprinkle lightly with salt and pepper.
Grill 3-5 minutes per side depending on how well done you prefer your burger. We like 3 min per side. 1 minute before you take your burgers off the grill, add your cheese and close the lid to allow it to melt.
Allow the burgers to rest 5 minutes then begin topping them to your liking. Finally, serve and enjoy.