Ingredients:

  • 1 lb ground venison
  • 1 large egg, beaten
  • 1/4 cup plain bread crumbs
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 large yellow onion, thinly sliced
  • 4 slices Swiss cheese
  • 8 slices rye bread
  • 2 tbsp olive oil or unsalted butter, divided

Instructions:

  1. Heat 1 tbsp of oil in the skillet over medium heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, for about 10-12 minutes until the onions are soft and have reached a deep golden-brown hue. Remove onions from the pan and set aside.
  2. In a large bowl, combine the ground venison, beaten egg, bread crumbs, Worcestershire sauce, salt, and pepper. Mix gently with your hands—do not overwork the meat—then divide into 4 equal portions and shape into patties about 3/4 inch thick, pressing a small indentation into the center of each.
  3. Wipe the skillet clean and add the remaining 1 tbsp of oil over medium-high heat. Sear the venison patties for 4-5 minutes per side until a brown crust forms. During the last minute of cooking, place a slice of Swiss cheese on each patty and cover the pan with a lid for 30 seconds to melt.
  4. Remove patties from the pan. In the same skillet using the residual drippings, toast the rye bread slices until crisp. Assemble by placing the cheesed patty on one slice of toast, topping with caramelized onions, and closing with the second slice of toast.