Venison Burger with Wild Rice Salad

Instructions

1. Grind 5 pieces bacon, and venison.
2. Place in bowl, set aside.
3. Finely slice 2 sprigs of green onions.
4. Mix meat by hand, and add in the green onions.
5. Add ¼ tsp garlic paste and a few dashes of salt and pepper. Mix.
6. Separate mix into two chunks, and press them into ¼ inch patties.
7. Heat stove to medium-high and drizzle some canola oil to coat the pan.
8. Place patty into pan, and flatten it to desired thickness.
9. Slice mushrooms.
10. Flip patty once browned, and set aside.
11. Add 1 tbsp mayo to a bowl, 1 tsp relish, 1 tsp mustard, and mix.
12. Add in next patty and flatten as desired.
13. Add mushrooms to pan.
14. Thinly slice tomato.
15. Once mushrooms are browned, set aside.
16. Flip patty, and add some fresh thyme and butter to the pan. 
17. Slice a few pieces of cheese, and place on top of burger, cover with lid.
18. Set aside patty once cheese has melted.
19. Mix salad dressing, 2:1 maple/birch syrup and nut oil, squeeze of lemon
20. Cube or melon-ball cooked squash
21. Smash a ¼ cup of walnuts, and place in pan over medium heat.
22. Boil edamame beans
23. Lightly toast walnuts.
24. Pour wild rice into bowl, place squash on top, add toasted nuts, lima beans, and drizzle dressing on top. Mix.
25. Add one spoonful of patty juice to pan, and press the buns to lightly toast.
26. Set bun on plate, add mayo sauce, burger patty, tomato, lettuce, and mushrooms. Add the wild rice mix.