Another beautiful day! We grilled hamburgers and had leftover potato salad. The key to a great grilled burger is not to over mix the meat. That's a tough one for me, more is better, right? Wrong. Add your seasonings and combine delicately, or you will toughen the meat. I used Hell's Kitchen rib rub and kosher salt. The burgers were topped with venison bacon, yes venison bacon. Sounds gross, doesn't it? It's not. Venison bacon is less greasy, the perfect blend of smoke and salt and a much healthier alternative to pork bacon. Scott's dad, Curt, had a bunch of venison bacon made before he passed away. It has been passed down to us, and it makes me smile every time we make it. I always think of Curt and how he loved the simple things in life like bird watching, a pontoon ride and his flower garden. And venison bacon, and pork bacon too. The bacon was actually a left over from Sunday's brunch of scrambled eggs and pancakes. It was screaming to be used on the burgers, actually the reason we HAD burgers. We also added cheese, aged swiss or smoked gouda-your choice. Smoked gouda won. I know Curt would be glad his bacon is going to use, after all with eats like that, it's much easier to be a member of "the clean plate club"...as Curt would say.
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