Venison Cheeseburger with Jalapeno & Guacamole

In large skillet over medium heat, cook bacon until crisp. When finished, remove bacon and reserve about 1 tablespoon of bacon fat.

Add onion to skillet and cook for about 5 minutes. Add garlic and cook for about 2 minutes. Remove and add to cooked bacon.

When bacon, onion and garlic cool, add to venison. Add onion powder, garlic powder, salt, pepper, parsley, and Worchestershire sauce. Set aside for 30 minutes.

While mixture rests, heat grill pan or grill over medium heat. Add jalapenos and cook for about 5 minutes each side, until they soften slightly and get grill marks. Remove from grill pan. When they are cool enough to handle, cut off large end, slice into strips, and remove seeds.

Add avocado into bowl and smash, leaving some chunks. Add tomato, red onion, and garlic salt, to taste.

Combine meat mixture completely and form into 4-ounce patties. Spray grill pan with avocado oil spray, and add patties. Cook for about 7 minutes per side, or until patties reach your desired level of doneness. Top patties with cheese slices during last 3 minutes of cooking. If you’re using a grill pan, you can cover the patties with a pan cover to help the cheese melt a little faster.

Assemble burgers. Dress buns with condiments, add lettuce and burger patties to bottom bun, top with sliced jalapeno and guacamole.