For Burger Patties

• 1 lb venison flank meat, trimmed & ground
• ½ lb ground beef
• 1 tsp red pepper flakes
• ½ tbsp black pepper
• 1 tbsp paprika
• ½ tsp garlic powder
• 1 tsp sugar
• ½ tbsp salt or salt substitute
• ½ tsp oregano (dried or fresh)

For Corn

• 4 ear corn
• 2 tsp butter, softened
• 2 cloves garlic, chopped

Suggested Trimmings

• burger buns
• American cheese
• tomatoes
• sliced onion
• ketchup, mustard & mayonnaise

Make Patties & Butter Corn

1. Mix ground venison with ground beef and spices. Form into 4 patties and set aside
2. Preheat charcoal or gas grill to a medium-high heat, assuring your grill is clean
3. Peel back the corn husk and remove the silk. Gather the husk together around the knob of the corn and tie it tightly with a string. Trim away some of the husk with scissors
4. Mix together softened butter and chopped garlic in a small bowl. Brush each cob of corn with the garlic butter

Grill Corn & Burgers

1. Place the cobs of corn on the grill and cook 8-12 minutes, turning frequently
2. Meanwhile, place patties on grill and cook 5-6 minutes per side. Do not move the patties around during this time. You will know it is time to flip when you see the juices starting to leech up through the top of the patty

Serving Suggestions

1. If topping patties with cheese, add about 30 seconds before removing from grill
2. To toast buns, place on grill 30-60 seconds
3. Serve with vegetables or condiments of choice