2 pounds ground wild turkey (or any other ground game meat)
2 tbsp garlic, minced
2 tbsp Worcestershire
¼ cup onion, minced fine
½ tbsp cracked pepper
1 tsp paprika
1 tsp sea salt
1 tsp onion powder
1 tsp garlic powder
Other:
1 sweet onion sliced thin Salt and pepper
2 tsp garlic powder
2 tsp paprika Cheddar cheese Brioche buns
½ cup avocado oil, or high temp cooking oil
Bourbon sauce:
2/3 cup water
1 cup pineapple juice
¼ cup low sodium soy sauce
1 cup brown sugar
3 tsp lemon juice
3 tsp minced onion
1 shot bourbon
1 tsp garlic
¼ tsp cayenne
Photo courtesy of Jeremiah Doughty.
Photo courtesy of Jeremiah Doughty.
Instructions
In glass bowl, add all ingredients for burger patties, mix with hand and form 3-inch round balls; place balls back in fridge for at least 30 minutes before cooking. This will help the meat to bind and cook more evenly without crumbling.
Make sauce by combining water, pineapple juice, soy sauce and brown sugar over medium heat. Stir until boiling, reduce heat to simmer and add remaining ingredients. Allow to simmer 35-40 minutes, stirring often so not to burn. Remove from heat.
Heat a cast-iron skillet or griddle to medium-high heat.
Add cooking oil and start to statue your onions, seasoning with salt and pepper, garlic powder, paprika; flip and move onions around.
Make small patches of onions and place a meatball on each patch of onions. Make sure you leave some onions for topping each burger.
Using a heavy spatula or similar, smash down meatballs forming patties.
Cook until the meat starts to brown on the edges, and carefully flip patties; top with a slice of cheddar cheese, and cook until cheese is melted and patties are cooked through.
Place patties on toasted brioche bun, top with more onions and bourbon sauce. Enjoy.
