Beef, wild boar and Lamb burgers

Summer is burger season, well every season is burger season. We even BBQ these in  minus 20 degree (Celsius) weather. These burgers are a take on traditional burgers, a one up, not that there is anything wrong with regular burgers. These are a gourmet version of an everyday item.
     This recipe can be altered by changing the meats but keeping the total quantities, you can change out wild boar for pork, or lamb for wild bison, or regular ground beef for grass-fed beef. It can be adapted to your tastes- anything goes, well, within reason.
     The addition of great condiments really adds panache, Suggestions for condiments; Tzatziki sauce, garlic aioli. Cheeses are superb on these babies; Feta cheese, blue cheeses and artisan cheeses  and for those of us that are dairy intolerant- daiya make greats faux cheeses( they pair really well with local wines and craft beers). Buns?, the choice is yours, plain or artisan, regular or gluten free or no bun and up the toppings.

Ingredients;

• 5 lbs/2.3 kg total ground meats( 2 lbs/0.9 kg beef, 2 lb/0.9 kg wild boar, 1 lb/0.45 kg lamb)
• 2 extra large eggs
• burger spice ( available at most grocery stores)
• salt, pepper to taste
• optional; fresh rosemary, oregano, thyme, garlic, paprika

Prep;

1. In a large bowl, mix your ground meats, eggs, spices together until well blended,
   
2. Form into burgers, we have a few guys here with big appetites, so ours are large(1/4 lb-210 gms)
   
3. Heat up BBQ and cook burgers to your liking
4. Put them together- put out different cheeses, sauces, and let everyone chose their own combo.
5. Enjoy!