Thinly slice the onion and roughly chop the mushrooms. Heat a drizzle of olive oil in a pan and gently fry the onion until soft and translucent. Turn up the heat, add the mushrooms, and cook until golden brown and reduced by half. Pour in a generous splash of stout and stir in the truffle honey. Let it cook down until the mixture turns rich and jammy—but not burnt.

Roll the venison mince into four equal balls. Heat a large pan until smoking hot, add a touch of olive oil, then smash the burgers down until about 1cm thick. Cook for around 2 minutes on one side, then flip, top each patty with a slice of cheese, and cook for another 1-2 minutes until the cheese melts.

Mix together 1 tbsp mayo, ½ tbsp ketchup, ½ tbsp mustard, and ½ tbsp chilli sauce (if you fancy a kick) to make the burger sauce. Toast the buns in the same pan to soak up all those flavours. Spread a layer of burger sauce on the bottom bun, followed by lettuce, a venison patty, crispy bacon, the second venison patty, and a generous spoonful of those sticky, caramelised mushrooms. Crown it with the top bun and dig in.