Yes Deer! That is a better burger!

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


4 slices of bacon
2 slices white bread
1.25 pounds of fresh ground venison
5 shakes of hot sauce
½ cup minced onion
1 egg
1 tsp. rosemary
2 tsp. garlic powder
1 Tsp. Worcestershire sauce
1/4 cup of ketchup
1 tsp. kosher salt
4 1”x1/8” slices of marble jack cheese
oil to grease grill
4 slices of cheddar cheese
4  Kaiser rolls
2 leaves romaine lettuce
squirt of brown mustard.



– Start grill and let heat up to 500 degrees and put cast iron skillet on it to warm up – Put slices of bacon onto skillet and cover. Check bacon after 10 minutes and flip. Remove after another 5 minutes and set aside. – Put bread on grill and monitor closely to avoid burning. Flip after one minute and remove after second minute. Set aside. – Put venison in large bowl and add hot sauce. – Add onion, egg, rosemary and garlic powder. – Add Worcestershire sauce, ketchup and salt. – Grind toasted bread in coffee grinder or on grater and add to meat mixture. Mix for 30 seconds. – Score meat into 4 sections in bowl, remove one section and split into two equal portions. – Take one “half” and pat into hamburger shape. Place slice of marble jack cheese and one slice of bacon, folded in half, onto patty. – Shape other “half” into a patty and place on top of bacon (on other patty). – Pick up patty and knead edges together to meld into one whole patty. – Repeat with other 3 sections of scored meat. – When finished preparing, spread oil on grill and place burgers on and cook for 10 minutes on the first side. – Cook for 8 minutes on the second side, then add slices of cheddar cheese to top of burger. – Place both halves of Kaiser rolls, “meat side down” on grill and cook for one minutes. – Remove rolls and arrange bottoms on plate. Remove burgers and place on buns. – Cover with half leaf of lettuce.