4lbs ground beef, bison, elk or venison Note: If using game, the meat should either have fat added during processing, extra butter and oil can be added while seasoning and cooking
1 small onion, sliced thinly
Cabela’s Burger seasoning
12 slices of cheese
12 Hamburger buns
Parchment Paper
Sauce:
1 cup Mayonnaise
3 Tbsp Dijon mustard
2 Tbsp Ketchup
2 Tbsp Lemon Juice
Process:
Heat Griddle to medium high heat
Season ground meat with 2Tb Cabela’s Burger Seasoning
Divide meat into 12 equal portions and roll each in the palms of your hands to form a ball
Mix together Mayonnaise, Dijon mustard, ketchup and lemon juice and set aside
When griddle surface is hot, place 1-2 Tb butter down and top with a handful of sliced onions. Repeat at least 6” apart until you have 12.
Once the onions have cooked down for a minute or two, place a ball of meat over the center and cover with a piece of parchment paper and, using heavy press or spatula, press down until the patty is flat and thin. Repeat with all 12 burgers.
After the patties are more than halfway cooked, use a spatula to scrape the underside and flip each one
Once the patties are almost fully cooked, add a slice of cheese to each and close the lid for 1 minute and move the patties to a cooler side of griddle
Using the grease on the griddle, toast the buns and pull off griddle.
Apply a good amount of sauce to the bottom buns, your choice of lettuce, tomato, pickles, and top with patty and top bun.
