Recipe intended for cooking over the campfire using cast iron (pudgie pie cookers). Can easily be adapted for the home kitchen using a cast iron skillet and prepared as a patty melt which is really good too!
Ingredients:
8 slices sour dough bread
1# - Ground Venison
4 oz. - Cheese curds, chopped ¼" pieces
8 slices – American Cheese
8 slices – Bacon
1 Tbsp. - Cold butter
Salt & Pepper
Directions:
Place ground venison in a mixing bowl and combine with chopped cheese curds. Form into 4 patties and season both sides with salt and pepper.
Wrap each patty with 2 slices of bacon and place bacon wrapped patty in pudgie pie cooker over medium hot coals. Goal is to crisp bacon at this point and not cook meat past medium (135 degrees internal temp.)
Remove patty from the pudgie pie cooker and set aside. Use a paper towel to clean the inside of the cast iron and rub each side with butter. Place a slice of the sour dough on each side of the pudgie pie cooker. Next, place 1 slice of cheese on each piece of bread and sandwich the cooked patty in between. Close securely. Place back over the medium hot coals. Continue to cook on each side until your bread is golden brown and your meat has just cooked through to a 155 degree internal temperature.
Makes 4 burgers