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

1. ♥ Mix meats by hand in large bowl

2. ♥ Gently form into 8 patties by hand, the less you handle the meat the more tender your burger will be

3. Grill or cook on grill pan over medium heat, about ten minutes per side

4. Meanwhile, melt one tablespoon of bacon fat in frying pan over medium-high heat

5. Fry each egg, adding an extra tablespoon of fat when pan goes dry

6. ♥ 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!

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