Made them yesterday.
Mix one pound lean HB with one pound venison (or pork) sausage.
Mix it well, it takes some doing
Add the onions from a package of Lipton Onion Soup, not all the powder though, too salty
Add coarse salt, coarse pepper and lots of garlic
I added some smoked salt and Head Country dry seasoning
I added just a little Head Country Spicy BBQ sauce
Form it into a large lump and set it aside, let it rest.
If the smoker is fired up, smoke it a little but donít cook it, just a little smoke will flavor it up.
My soux chef then took over to make the patties. She made thin patties, placed a silver dollar size slice of sharp cheddar on one patty and topped it with another. I grilled them and they got a thumbs up.