For Burgers

  • 1 1/2 quid of meat of venison, cut it in 1-inch of chunks which are frozen partially
  • 3/4 pound of the butt of fatty pork, cut it in 1-inch chunks, which are frozen partially
  • 2 tablespoons of butter (unsalted)
  • 1 1/2 cups of chopped or diced onion
  • 1 cup of diced mushroom button
  • 1 teaspoon of salt
  • 1/2 cup of plain yogurt (Greek yogurt)
  • 1 tablespoon of sauce of Worcestershire
  • 1 tablespoon of coarsely ground pepper (black)

For Sauce

  • 1/2 cup of mayonnaise
  • 2 tablespoons of sauce of steak
  • 1 tablespoon of sauce of Worcestershire
  • 1 1/2 teaspoons of fresh juice of a lime

For Fixings of Sandwich

  • 6 teaspoons of melted butter
  • 6 split buns of hamburger buns
  • 1 teaspoon of salt
  • 12 slices of cheese (Jack pepper cheese)
  • 6 thick tomato slices


  1. Bring a bowl, in a large bowl add Granulate halfway solidified meat of venison and butt of pork together utilizing a meat processor or sustenance processor and cover with cling wrap. Refrigerate for something like 60 minutes.
  2. Turn on the heat, warmth butter (unsalted) in a pan over medium-low warmth, add onion and mix till it cooks, put mushrooms, and some salt in the melted butter until the point when the onion is delicate and translucent, that is for up to 5 to 10 minutes. Expel from warmth and cool. Blend mayonnaise, sauce of steak, sauce of Worcestershire, and fresh lemon juice together in a pot until smooth. Cover bowl with saran wraps and refrigerate until the point that serving time.
  3. Preheat the oven, now pre-ser the microwave to 225 degrees F or 110 degrees C. Then divide 1/2 teaspoon of melted butter on the base of every side of the bun. Warmth a non-stick dish over low warmth; cook buns, keep the buttered sides down, in the warmed container until gently caramelized, 3 to 5 minutes. Exchange buns to a heating sheet and save warm in the preheated oven.

  1. Heat up, warmth a non-stick skillet over medium warmth; cook burger buns, sprinkling each favor a spot of salt, in the hot skillet until your ideal level of doneness is achieved, 3 to 4 minutes for every side. A moment read thermometer rooted into the center should peruse 160 degrees F or 70 degrees C. 
  2. Give it a final touch, top every burger with a tomato cut and two cuts pepper Jack-cheddar. Expel skillet from the warmth and cover container until the point when cheddar is marginally dissolved, around 5 minutes. Spread sauce onto within every bun base. Add a cheddar tomato burger to every bun base; top every burger with bun top.


  • You can preserve this burger in the refrigerator for about 20 hours.
  • For more enhanced flavor you can add a slice of bacon and if desired can deep fry the patties.