Categories: beef, burgers, chorizo, paleo
Ingredients
- 2 lbs. ground venison, preferably with added fat (or lean ground beef)
- 1 lb. chorizo, a Spanish pork sausage (hot italian sausage with cumin and chipotle added would work if you can’t find chorizo)
- 8 eggs
- 4 Tbsp bacon fat
- Toppings: lettuce, guacamole, salsa verde, red salsa (or tomatoes if in season)
Directions
-
♥ Mix meats by hand in large bowl
-
♥ Gently form into 8 patties by hand, the less you handle the meat the more tender your burger will be
-
Grill or cook on grill pan over medium heat, about ten minutes per side
-
Meanwhile, melt one tablespoon of bacon fat in frying pan over medium-high heat
-
Fry each egg, adding an extra tablespoon of fat when pan goes dry
-
♥ To serve, build your burger with lettuce as your bun and top with the egg – cut and enjoy with guacamole and egg yolk to sweeten the spices of the burger!