regardless of the warm sun and lack of coats (heck, I saw folks wearing shorts!) the wind can still be brutal and the rain unpredictable. so when the weather is nasty and you planned on grilling grab one of these handy dandy pans. they are cast iron (win) they make grill marks (double win) and even though they don't give the smoky flavor of charcoal (cant win them all) , I have found this to be a saving grace even in the dead of winter.
you can make this recipe on the grill, or in a regular cast iron pan, but i do find that the raised grates of the pan keep the meat from reabsorbing ALL of the fat that is released. this allows the burger to be juicy but not heart burn inducing
For Four 1/3 lb Burgers
1 lb Venison scrap, cubes, strips etc.
1/3 lb Lamb Fat
One White Cooking Onion, Thinly Sliced
1/4 lb Swiss Cheese, sliced or grated
Four Large Burger Buns
mustard (the spicy grainy stuff!)
Get out your grinder and grind the venison and lamb. alternate the two and then mix lightly with your hands to disperse the fat through the meat
heat a small amount of olive oil in a grill pan (preferably cast iron with raise lines in order to achieve grill marks.) toss in your thinly sliced onions and cook until softened. salt and pepper and leave in the pan to soak up the meat juice.
take your meat and divide into four balls. use the palm of your hand to press down lightly on the meat and spread it to the sides. cup your palm inward around the patty, use your thumb to GENTLY push the meat out against your palm and create a strait edge. now use your thumb to make a deep indent in the center of the patty. this prevents 'bubbling' in the center.
when working with your meat, remain gentle. these patty will be better if they are not perfectly round and flat. imperfection means more nooks and crannies for cheesy and fat to pool into.
push the onions to the coolest corner of the pan. salt and pepper one side of your patty, then place that side face down on the hot grill pan. you may have to work in batches here, i only fit 3 burgers at a time in my pan. let the meat sizzle and brown. cook approx 7 minutes on each side, according to preference on how well done you like your ground meat. (it IS wild and you DID grind it yourself after all...)
wait until you see the amount of moisture the lamb fat gives to the pan, no oil is necessary for these burgers. once flipped top the burgers with the cooked onions, then thinly sliced Swiss cheese. let the cheese melt down into the rugged nooks and crannies of the onions and meat.
place the burgers aside on a plate. split the buns and place them face down on the pan. no buttering is necessary as the remaining lamb fat with work to moisten the buns. let brown about 1-2 minutes then place on place top with the burgers, your condiments of choice and Go to town!