Quote:
Originally Posted by mark46th
We have a small restaurant chain here in So Cal called Slater's 50/50( 3 or 4 restaurants). Their signature burger is half beef, half bacon ground together. I have been stuck on a burger with mozzarella cheeze with Anaheim chili's on a pretzel bun... Tasty.
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That's how I mix my venison burgers as well...not quite half and half, but the bacon gives some additional flavor and the fat helps the venison not get too dry.