Start early to give yourself time to build the perfect burger—layered with care and rich in flavor.

Mix ground whitetail venison with salt, pepper, and shredded cheddar. Form into patties about 1 cm wider than your buns, then freeze them for 1–2 hours to help them hold shape while cooking.

For the buns, combine warm water, milk, and yeast, along with a touch of sugar or honey. Add both white and whole wheat flour, a little oil, and salt. Knead the dough until smooth and elastic, then shape into buns. Let them rise for about an hour under a clean cloth. Bake at 430°F (220°C) for 10–12 minutes until golden.

Prepare the oyster mayo by draining fresh oysters and placing them in a tall container. Add oil, lemon juice, salt, and Dijon mustard. Blend from the top down using an immersion blender until emulsified. If needed, thin with a bit of the reserved oyster liquid.

Brown the oyster mushrooms in a dry skillet, gill-side down. Cook without turning until deeply caramelized, optionally under pressure. For the onions, slice thinly and toss in a flour-milk mixture to coat, then fry in oil over medium heat until crisp. Drain on paper towels.

Fry four eggs sunny-side up in oil over medium heat for about 10 minutes, until the edges become golden and crispy.

Cook the patties directly from frozen for 2–3 minutes per side in a mix of butter and oil, until the cheddar begins to ooze. Press freshly chopped wild garlic into the top of each patty and let them rest briefly.

To assemble, spread oyster mayo on both bun halves. Add tomato slices, the venison patty, sautéed mushrooms, a generous handful of crispy onions, and finish with the fried egg. Top with the bun—slightly tilted to showcase the fillings. Serve with jalapeño dip and crispy chips if desired.