I used olive oil, finely chopped white onion, and dentes de perro peppers (below) given to me by an incomprehensible but sweet fellow at the French Market in New Orleans, and garlic. I chopped and smashed the peppers with the oil, cumin and paprika. I used an egg to bind the burger and I grilled them on my stovetop cast iron piece.
The beef is 15% fat (left). I estimate the bear at 45-55% fat. What a find. This was the most delicious burger I ever ate.
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