Cut the venison shoulder into cubes, season to taste with BBQ Rub, coarsely chop up the dried pears and mix everything well together with the beef fat.
Mince the me.at and form four Burger patties. Grill the burgers on direct heat for 2 minutes from each side. Move them to indirect heat and put a slice of Mountain Cheese on top, close the lid and cook for 8-10 minutes. In the meantime, brush the Buns with some oil and toast them.
Add cranberry BBQ sauce on the toasted bottom bun, add some lamb´s lettuce and put a burger patty on top. Finish the burger with some red onion marmalade and ejoy!
Stay tuned, see you soon!