"Hot Rod" Burger Recipe

Ingredients:

• 2 ½ lbs ground venison or beef
• ½ lb hot breakfast sausage
• ½ package Lipton dry onion/mushroom soup mix
• 1 (7 oz) can mushrooms, drained and chopped
• 9 tbsp Backwoods Dried Jalapeño Flakes
• ½ large onion, finely chopped
• ½ package saltine crackers, crushed
• 1 tbsp Worcestershire sauce
• Tomato juice (as needed)
• Optional: Backwoods Crushed Red Pepper (for extra heat)

Directions:

1. Rehydrate Jalapeños:
• In a small bowl, cover the dried jalapeño flakes with warm water. Let them sit for about 10 minutes, then drain.
2. Prepare the Burger Mixture:
• In a large mixing bowl, combine the ground venison (or beef) and hot breakfast sausage.
• Add the dry onion/mushroom soup mix, chopped mushrooms, rehydrated jalapeños, chopped onion, and crushed saltine crackers.
• Pour in the Worcestershire sauce and mix well.
3. Adjust the Consistency:
• Gradually add tomato juice, mixing as you go, until the meat mixture returns to a firm but workable consistency.
• If you prefer extra heat, mix in Backwoods Crushed Red Pepper to taste.
4. Form the Patties:
• Shape the mixture into large, thick burger patties.
5. Cook the Burgers:
• Grill: Preheat your grill to medium-high heat. Cook burgers for about 4–5 minutes per side, or until they reach your desired doneness.
• Stovetop: Heat a skillet over medium heat. Cook each patty for about 4–6 minutes per side, ensuring they are fully cooked through.
6. Serve & Enjoy:
• Serve hot on a toasted bun with your favorite toppings.
• Best enjoyed with an ice-cold beer!

? Pro Tip: The heat will intensify the longer the mixture sits before cooking, so let it rest if you want a spicier burger!