Wild In The Kitchen: Juicy Lucy Venison Burgers

Juicy Lucy Venison Burgers

The Juicy Lucy Burger originated in Minnesota, of all places, and is a matter of statewide pride. Here, the recipe has been adapted to the South by replacing ground beef with venison. Be sure to use venison with at least 20 percent beef fat for best results. This makes four burgers.

1 1/2 pounds ground venison
1 tbsp Worcestershire sauce
1 tbsp black pepper
1 tbsp garlic salt
Kraft American cheese slices

Mix venison, Worcestershire sauce, black pepper and garlic salt together in a bowl until well combined. Form into eight thin patties, each slightly larger than a cheese slice. Stack four cheese slices in the center of a beef patty. Cover with another beef patty and tightly pinch the edges together with a fork to seal around the cheese. Be sure to seal tightly, or the cheese will burst through when cooked. Repeat with the remaining cheese and patties. Heat a large cast-iron skillet over medium heat. Cook patties in the hot skillet until well browned—about 4 minutes. They will puff up due to steam from the melting cheese. Flip patties, prick the tops to release steam, and cook until browned on the other side and no longer pink in the center; about 4 more minutes. Serve on hamburger buns. A fried egg on top adds a special touch.