1/4 cup dry breadcrumbs
1/4 cup milk
1 lb. ground venison
1/4 lb. ground pork
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
1 tsp. kosher salt with a little extra for the frying pan
1/4 tsp. ground sage
1/4 tsp. ground pepper
1 tsp. dry mustard
1/2 tsp. red wine vinegar

Stir breadcrumbs and milk together, let stand 15 minutes. Combine breadcrumb mixture and remaining ingredients together in a large bowl. Mix together with your hands. Form into four patties.

Heat a large skillet on medium heat. Sprinkle with kosher salt and fry the burgers for 4 minutes on each side. Medium rare to medium is the perfect doneness. Serve on toasted buns and top with warm Whatsa-majiggi sauce.

Serves 4