Ultimate Hamburgers

5 lbs. Ground Venison (97% lean Ground Beef for Hippy Tree Huggers)
14 oz. Cheddar Cheese, Cubed Small (Not Grated, but if you have to use fresh large grated)
12 oz. of Raw Bacon, Chopped Finely
5 Large Jalapeños, Seeded and Chopped Finely
1-3 Eggs
Bread Crumbs, Enough to Help Hold Burgers Together
Your Favorite Beef/Steak Seasoning (I use one from my meat market)

Recipe assumes no beef talon mixed in ground venison. Freeze bacon and then let thaw for about 30 minutes. Cube cheese finely. While bacon is frozen chop finely (works much better than bacon out of the refrigerator due to the large fat content). Mix all ingredients into a large bowl until evenly mixed. Pack in a burger press and place into greased baking dishes and season both sides. Flash freeze until patties are hard and then vacuum seal into family size portions or cook fresh. Cook to medium and top with fresh cooked cheddar cheese and bacon.

*For an added southwest flare add guacamole or pico de gallo on top.