Venison Burgers

• Burgers:
• 1 1/2 pounds venison meat, cut into 1-inch chunks, partially frozen
• 3/4 pound fatty pork butt, cut into 1-inch chunks, partially frozen
• 2 tablespoons unsalted butter
• 1 1/2 cups diced onion
• 1 cup diced button mushrooms
• 1 pinch salt
• 1/2 cup plain Greek yogurt
• 1 tablespoon Worcestershire sauce
• 1 tablespoon coarsely ground black pepper
• Sauce:
• 1/2 cup mayonnaise
• 2 tablespoons steak sauce
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons lime juice
• Sandwich Fixings:
• 6 teaspoons softened butter, or as needed
• 6 hamburger buns, split
• 1 pinch salt
• 12 slices pepper Jack cheese
• 6 (1/4 inch thick) slices tomato

1. Grind partially frozen venison meat and pork butt together using a meat grinder or food processor; transfer to a large bowl and cover with plastic wrap. Refrigerate for at least 1 hour.
2. Heat unsalted butter in a skillet over medium-low heat; cook and stir onion, mushrooms, and 1 pinch salt in the melted butter until onion is soft and translucent, 5 to 10 minutes. Remove from heat and cool.
3. Gently mix ground venison-pork mixture, onion mixture, yogurt, 1 tablespoon Worcestershire sauce, and black pepper together in a bowl until just combined. Form into 6 patties and arrange on a large plate. Cover plate with plastic wrap and refrigerate for at least 1 hour.
4. Mix mayonnaise, steak sauce, 1 tablespoon Worcestershire sauce, and lime juice together in a bowl until smooth. Cover bowl with plastic wrap and refrigerate until serving time.
5. Preheat oven to 225 degrees F (110 degrees C).
6. Spread 1/2 teaspoon butter onto the inside of each split bun.
7. Heat a non-stick pan over low heat; cook buns, buttered sides down, in the heated pan until lightly browned, 3 to 5 minutes. Transfer buns to a baking sheet and keep warm in the preheated oven.
8. Heat a non-stick skillet over medium heat; cook burgers, sprinkling each side with a pinch of salt, in the hot skillet until your desired degree of doneness is reached, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
9. Top each burger with a tomato slice and two slices pepper Jack cheese. Remove skillet from heat and cover pan until cheese is slightly melted, about 5 minutes. Spread 1 to 2 tablespoons of sauce onto the inside of each bun bottom. Add a cheese-tomato burger to each bun bottom; top each burger with bun top.

burgers, venison meat, pork butt, unsalted butter, onion, button mushrooms, salt, yogurt, worcestershire sauce, ground black pepper, mayonnaise, steak sauce, worcestershire sauce, lime juice, sandwich, butter, buns, salt, pepper, tomato

Taken from www.allrecipes.com/recipe/230853/venison-burgers/ (may not work)