Ingredients

For the burger mixture: 

• 1 lb. ground venison 
• 2 tsp. balsamic vinegar 
• ½ tsp. Worcestershire sauce 
• 1 tsp. garlic powder
• 1/2 tsp. onion powder 
• 1 tsp. salt
• ½ tsp. pepper
• 1 Tbsp. high heat tolerant oil (avocado oil) or grass fed butter 

 

For the fries (if using homemade): 

• 2 russet potatoes, sliced into ¼ inch slices 
• About 2 tsp. high heat tolerant oil (avocado oil) 
• Sea salt, to taste 

 

For the burger sauce: 

• ¼ cup Greek yogurt (I use full fat)
• ¼ cup mayo (I LOVE homemade) 
• 2 Tbsp. Dijon mustard 
• 2 Tbsp. ketchup (depends how sweet you want it!) 
• 1-2 Tbsp. apple cider vinegar (depends how acidic you want it) 
• 1 Tbsp. pickle juice 
• 1-2 Tbsp. finely diced pickles 

 

For the salad (all toppings are optional – get creative!) 

• 4-6 cups chopped romaine 
• 2 roma tomatoes, diced 
• ½ cup chopped pickles 
• ½ cup shredded cheese of your choice 
• Other optional toppings – finely diced onion, pickled red onion, avocado OR anything you love on a burger