INGREDIENTS

• 1 ½ lb. ground venison
• 2 ½ tbsp. butter
• kosher salt and pepper
• 4 hamburger buns (lightly toasted)
• Original Charcoal
• Cherry Salsa
• 2 cup pitted cherries (roughly chopped)
• 1 jalapeño (seeds and ribs removed, then finely diced)
• 2 tbsp. chopped cilantro and plain parsley
• 2 tbsp. finely diced Vidalia onion
• 1 tbsp. balsamic vinegar
• ½ tbsp. lime juice
• ½ tsp. sugar

FOOD PREP

1. In a medium bowl, combine your cherry salsa ingredients together and blend well.
2. Refrigerate your cherry salsa for at least 1 hour to allow all of the flavors to meld.
3. Form your ground venison into thin patties. Place a pat of butter in the center of half of your patties, then top each one with an additional patty.
4. Crimp the edges of your burgers to seal them completely and season your burgers liberally with kosher salt and pepper.

GRILL PREP

1. Fuel: We recommend Original Charcoal Briquets
2. Method: Two-Zone Method
3. Temp: 400°F (Medium Heat)

THE COOK

1. When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
2. Place your patties on the grate directly over the coals and cook them for about 5–6 minutes per side until they reach an internal temperature of 160°F.
3. Add a slice of sharp cheddar cheese on top of each patty during the last 3–4 minutes of grilling.
4. Brush the buns with oil, and toast them on the cooler side of the grate for 2 to 3 minutes until toasted and warm.
5. Place your burger patties directly onto the bottom buns, add your cherry salsa, put on your top bun and serve immediately.