• 2 lbs. ground venison, preferably with added fat (or use lean organic  ground beef)
  • 1 lb. chorizo, a Spanish pork sausage (hot italian sausage with cumin and chipotle added would work if you can’t find chorizo)
  • 8 eggs
  • 4 Tbsp bacon fat
  • Toppings: lettuce, guacamole, salsa verde, red salsa (or tomatoes if in season)

Preparation

Mix meats together by hand in large bowl

Gently form into 8 patties by hand, the less you handle the meat the more tender your burger will be

Grill or cook on grill pan over medium heat, about ten minutes per side

Meanwhile, melt one tablespoon of bacon fat in frying pan over medium-high heat

Fry each egg, adding an extra tablespoon of fat when pan goes dry

To serve, build your burger with lettuce as your bun and top with the egg – cut and enjoy with guacamole and egg yolk to sweeten the spices of the burger!

As always, let your little ones help with steps which include a heart.

 

 

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