Made With
Sandwich Potato RollsIngredients
4 Martin’s Sandwich Potato Rolls
½ Pound Ground Beef
½ Pound Ground Venison
½ Pound Bacon
4 Slices White Cheddar Cheese
2 Tablespoons Butter
1 Large Sweet Onion, thinly sliced
2 Tablespoons Apple Butter
Salt, to taste
Barbecue Sauce:
2 Tablespoons Butter
½ Cup Tomato Sauce
2 Tablespoons Apple Cider Vinegar
1 Tablespoon Dijon Mustard
2 Teaspoons Garlic Powder
2 Teaspoons Onion Powder
1 Teaspoon Smoked Paprika
1/3 Cup Maple Syrup
1/3 Cup Apple Butter
3 Tablespoons of Vanilla Extract
Serves: 4
Directions
Step 1
Preheat oven to 400 degrees Fahrenheit.
Step 2
Lay slices of bacon on a large cooking sheet. Place in the oven for 5-10 minutes, until crispy. Then, remove and set aside until ready to assemble.
Step 3
In a medium bowl, mix together venison and beef and form four patties. Place on a large pan over medium-high heat, salt to taste, and cook for about 4-5 minutes on each side, until done in the middle.
Step 4
Prepare barbecue sauce by adding all sauce ingredients, minus vanilla extract, in small sauce pan over medium-low heat until simmering, about 5 minutes. Take pan off heat and stir in vanilla extract. Simmer sauce a few minutes more to cook off the extract, about 3 minutes.
Step 5
Once burgers are cooked, add one slice of cheese to each. Allow to rest while you caramelize onions.
Step 6
Place medium pan over medium-high heat. Add butter and onions. Stir frequently to evenly cook and prevent burning. Once the onions are tender, add apple butter.
Step 7
On each bottom bun, add patty with cheese, bacon, caramelized onions, barbecue sauce, and top bun. Serve warm.
Get a behind-the-scenes look at this recipe in the below video:
Recipe adapted from www.thekitcheneer.com.
