COOK IT.
In a bowl, mix ground venison, ground pork and softened butter in a bowl until uniform. Portion into 8-10 pressed patties (about 7-8 oz. each). Refrigerate the patties for 30 minutes.
In a separate bowl, make an aioli by combining mayo, BBQ rub, mustard, Worcestershire sauce, paprika, lemon zest and juice, and Sriracha. Set in refrigerator.
Preheat your gas flat top griddle to a medium-high heat. Melt butter on surface and toast the burger buns.
Take the patties out of the fridge and season with salt and pepper. Cook on the griddle until they reach a minimum temperature of 145°F, flipping every 3-4 minutes for even cooking. Pro Tip: To avoid overcooking your patties, remove from the grill once they reach a temperature of 137-140°F and allow the meat to reach 145°F off of the griddle.
Top the patties with a slice of cheese and a piece of bacon and remove from the griddle.
Assemble the burger buns with aioli, lettuce, tomato and onion before adding your patties.