3/4 lb ground wild boar
3/4 lb ground venison
Salt, to taste
Pepper, to taste
4 burger buns, for serving
1 tomato, sliced 1/4-inch-thick, for serving
1 white onion sliced 1/4-inch-thick, for serving
4 pieces iceberg lettuce, for serving
4 pieces American cheese, for serving
2 Tbsp mayonnaise
1 Tbsp ketchup
2 tsp sweet pickle relish
1/2 tsp granulated sugar
1/2 tsp distilled white vinegar
When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.
In a medium bowl, add the boar and venison. Combine, being careful to not overwork the meat. Form the meat mixture into four 1/3 lb patties. Season both sides of the burgers generously with salt, and black pepper.
Make the special sauce. In a small bowl, combine the mayonnaise, ketchup, relish, sugar, and vinegar. Stir well, and set aside.
Insert the probe horizontally into the center of a burger patty. Place the patties directly on the grill grates. Close the lid and cook, flipping once, until the internal temperature reaches 160°F, or cook to your desired doneness.
Place the sliced onion directly on the grill grates. Close the lid and cook for 5 minutes. During the last minute of cooking, place the cheese on the burgers, and the buns cut-side-down on the grill grates to toast, if desired.
Remove the burgers, onions, and buns from the grill. Build the burgers. Spread the special sauce on the buns, add a burger patty, tomato, lettuce, and grilled onions, as desired.