INGREDIENTS

• Kosher Salt
• Black Pepper
• Garlic Powder
• Onion Powder
• 1 Egg
• Breadcrumbs
• 7 Slices Bacon
• 4 Slices Cooper Sharp Cheese
• Dill Pickle Slices
• Any Fruit-Flavored Goat Cheese
• 2 Tbsp Sugar
• 1 ½ cups Fresh Blueberries or Raspberries
• Potato Buns or Pretzel Buns
• Cast Iron Skillet

INSTRUCTIONS

Step 1:
In a large mixing bowl, combine kosher salt, black pepper, garlic powder, and onion powder to taste. Add ground venison, 1 cracked egg, and 5 tablespoons of breadcrumbs (adjust as needed). Mix together until combined, but avoid overmixing. Form the mixture into 1/3 lb patties (4-7 patties total).

Step 2:
On the stovetop, heat a small pot on low. Add washed blueberries or raspberries, 1 tablespoon of water, and 2 tablespoons of sugar. Cook on low for about 20 minutes, stirring occasionally, until the berries form a purée. Keep warm.

Step 3:
Preheat your smoker to 400°F and place a cast iron skillet inside to heat up. Once at temperature, add 7 slices of bacon to the skillet and cook until crispy. Remove bacon and let it rest.

Step 4:
Place the venison patties on the smoker and cook for 6-8 minutes on each side (or to your desired doneness). When nearly finished, top each patty with two slices of Cooper Sharp cheese and allow it to melt. Remove burgers and let them rest for 3 minutes.

Step 5:
Assemble your burger:
On the bottom bun, place a burger patty, two slices of bacon, and four dill pickle slices. Drizzle with the berry purée and sprinkle a handful of goat cheese on top. Finish with the top bun and enjoy!

For a double burger:
Stack another patty on top, add two more slices of bacon, 2 more pickles, extra berry purée, more goat cheese, and cap with the top bun.

This flavorful burger puts a fun twist on classic ingredients, with the smoky venison, sweet berry purée, and tangy goat cheese creating a perfect balance.