Pretzel Venison Cheeseburger Bombs

Directions

• Venison Burger Bombs
• In a large skillet over medium-high heat, combine all ground meat and the chopped onion. If using bacon, adding salt isn’t necessary. If using other pork or beef, add a big pinch of salt. Cook until meat is browned and the onions have softened. Then stir in the garlic and Worcestershire sauce and cook another minute.
• Turn off heat and stir in the shredded cheddar cheese.
• Cut the dough into equal segments that each weigh approximately 110 grams. Flatten them (with a rolling pin or by hand) into discs of dough that are 5-6 inches in diameter. Note: You may need to let them rest for 10-15 minutes while flattening, to allow the gluten to relax and prevent the discs from immediately shrinking up.
• Lay a couple of small squares of American cheese onto each disc of dough. Then spoon some of the meat filling over top. Use enough to fill out the burger bomb nicely, but don’t over-stuff (as this may cause a blowout during cooking).
• Close and seal the dough ball by pulling opposite sides/corners in towards the center. Once all loose edges are pulled inward, gently but thoroughly pinch all seams together. Roll gently on the counter, seam-side down, to help shape and further seal the bottom. The seams must be completely sealed together.
• In a large stock pot, boil 20 quarts of water. Then VERY gradually add in 1 cup of baking soda. Add only a Tablespoon at a time, because the water will boil up and foam as you add the baking soda. If you add too much at once, it will boil over and become a huge mess.
• Carefully boil each burger bomb for 40 second, turning halfway through. As you remove each one from the water, place on a piece of parchment paper, seam-side down.
• Place burger bombs on a parchment-lined baking sheet. Sprinkle with coarse salt.
• Bake at 425 degrees Fahrenheit for 20-30 minutes. The crust should have a rich, medium-dark pretzel color.
• Remove from oven and allow to rest for 5 minutes. Enjoy with the honey Dijonnaise dipping sauce.
• Pizza Dough
• Heat the water to 100 degrees Fahrenheit. In the mixing bowl of a stand mixer, combine the water, yeast, flour, and salt. Mix on medium speed for 10 minutes.
• Turn dough out onto floured surface. Form the dough into a tight ball, and place in a lightly-greased bowl. Cover bowl with plastic wrap and allow dough to rise for 90 minutes.
• Turn dough back out onto floured surface. Press and knead for a minute to degas. The dough is now ready to be segmented out and turned into burger bombs.
• Honey Dijonnaise
• Combine all ingredients and stir very thoroughly. Refrigerate until ready to use.