Recipe courtesy of O’Neill Williams.
Ingredients
- 2 lbs (900 g) ground venison or sirloin
- Salt and pepper, for seasoning
- 2 1⁄2 tbsp (37 ml) hot sauce
- 10 oz (285 g) mixed wild mushrooms, sautéed and drained
- 8 oz (115 g) blue cheese, crumbled
- Arugula for garnish
Instructions
1. Mix the hot sauce into the ground meat, then divide the meat into eight equal portions, 1⁄4 pound (113 g) each. Take one of the divided ground meat and form it in a small cup.
2. Fill center with the mushrooms and 6 oz (90 g) blue cheese. Place remaining ground meat on top and seal.
3. Set the EGG for direct cooking at 400°F/204°C. Cook burgers for 3 to 5 minutes per side depending on desired doneness. Top with remaining blue cheese and arugula.
Makes 4 burgers.