BARBEQUE SAUCE:
1 cup Ketchup
1/2 cup packed brown sugar
1/3 cup sugar or Spenda
1/2 cup honey
1/4 cup Sorgum Molasses
2 teaspoons mustard of choice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt (opt)
1/4 teaspoon Liquid Smoke
1/8 teaspoon Black peppercorn (ground) or regular black pepper
BURGERS:
1 egg beaten
1/3 cup quick-cooking oats
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon sea salt
2-1/2 pounds ground venison (can also substitute elk or moose)
8-10 hamburger buns, split open
Toppings of your choice
In a small saucepan, combine first 10 ingredients. Bring to a boil, remove from heat. Put aside 1 cup of barbeque sauce to serve with the burgers.
In a bowl, combine the egg, oats, 1/4 cup of the remaining barbeque sauce, onion powder, garlic powder, pepper and salt. Crumble venison over mixture: mix well. Shape into 8-10 patties and grill covered, over medium heat for 6-8 minutes on each side or until a meat thermometer reads 160 degrees. Baste with 1/2 cup barbeque sauce during the last five minutes.
Serve on the split buns with toppings of your choice and the left over barbeque sauce. Makes 8-10 servings
Photo courtesy of everydayweekender.com
