These burgers will be a smash hit at any sporting event or get together. Try them out this weekend!

Yield: 4 burgers

Prep time: 35 minutes

Total time: 25 min prep time + 10 min cook time

Ingredients

1 pound ground venison

3–4 whole garlic cloves, diced

1 large sweet onion, 8–12 ounces

4 brioche buns, fit to patty size

2/3 cup mayonnaise

3–4 tablespoons pickle relish

7 teaspoons salt

7 teaspoons pepper

4 teaspoons jalapeño salt, cayenne also works

4 slices pepper jack cheese, 3–4 ounces

6 tablespoons salted butter

2 tablespoons olive oil

2 tablespoons yellow mustard

Directions

Start by thawing out venison (1 pound), evenly mix in salt (4 teaspoons), pepper (4 teaspoons) and jalapeño salt (4 teaspoons). Combine thoroughly and form four quarter-pound balls, cover and let sit at room temperature for 25 minutes. Bring a medium sized skillet up to medium to high heat, add olive oil (2 tablespoons) to skillet. Dice up garlic (3–4 cloves) and roughly slice onion (8–12 ounces). Add chopped garlic and onion to skillet, season with salt (2 teaspoons) and pepper (2 teaspoons). While onions and garlic render down, heat up a medium-sized pan on high to toast buns. Add ½ tablespoon of butter to the top and bottom of each bun and toast on pan. Add butter (1 tablespoon) to skillet and caramelize onions and garlic then remove from skillet. With the skillet still on medium to high heat, add venison patties and smash them with flipper or a tool. Leave weight on them for 1 ½ minutes while they cook. Remove weight and add a ½ tablespoon of yellow mustard to each patty, flip, add 2 tablespoons of butter to skillet and baste all patties, then add pepper jack cheese to each of the patties cooked side and cover pan. Let the patties cook for two more minutes with the cover over the pan. While patties are finishing, combine mayonnaise (2/3 cup), pickle relish (3–4 tablespoons), salt (1 teaspoon) and pepper (1 teaspoon) into a small bowl and mix. Spread sauce on the top and bottom of the buns. Remove patties from heat, set on top of buns, top with onions and finish plating.