Nutrition per serving may change if servings are adjusted.
2 heads garlic
2 teaspoons olive oil
1 teaspoon instant coffee powder
1 teaspoon unsweetened cocoa powder
¾ teaspoon chili powder
¼ teaspoon salt
1 tablespoon whiskey or water
1 pound ground venison
4 small whole-wheat hamburger buns, spilt and toasted
Lettuce leaves (optional)
Thin slices fresh jalapeno peppers (optional)
Tomato slices (optional)
Thin red onion slices (optional)
Dill pickle slices (optional)
Cut off the top ¼ to ½ inch of each garlic bulb to expose the cloves. Remove the papery outer skins, leaving the cloves intact. Place each garlic bulb on a 6-inch square of heavy foil; drizzle bulbs with olive oil. Wrap foil up around bulbs; seal. For a charcoal grill, grill garlic on the rack of an uncovered grill directly over medium coals about 25 minutes or until garlic is soft. (For a gas grill, preheat grill. Reduce heat to medium. Place foil-wrapped garlic bulbs on grill rack over heat. Cover and grill as above.) Remove garlic from grill and cool slightly.
Meanwhile, in a medium bowl, combine coffee crystals, cocoa powder, chili powder and salt. Stir in whiskey or water. Add venison; mix well. Shape into four ½-inch-thick patties.
For a charcoal grill, grill patties on the greased rack of an uncovered grill directly over medium coals for 10 to 13 minutes or until an instant-read thermometer inserted into side of each patty registers 160°F, turning once halfway through grilling. (For a gas grill, place patties on grill rack over heat. Cover and grill as above.)
Meanwhile, squeeze garlic cloves from the skins into a small bowl. Mash garlic with a fork. Spread garlic on bun bottoms; add lettuce (if using) and grilled patties. If desired, top with chile peppers, tomato, red onion and/or pickles. Add bun tops.