Get your hands dirty by using them to mix the pork and moose meat, Worcestershire sauce, garlic and 2 tbsp. of the Orgasmic Onion. Cover and refrigerate for at least an hour.
After the meat has set for an hour, form it into 6-oz patties. You will get about 6 of them. You want them to be 1-inch thick. Place them onto a tray of waxed paper and have another layer of waxed paper between patties if you have to start stacking. Cover and refrigerate for another hour to rest and set.
About 10 minutes before your burgers are chilled enough, you want to prep the Yukon Jack Glaze and the caramelized onions. For the glaze, you want to whisk the Yukon Jack, the maple syrup and the corn syrup. Set aside.
In a large skillet, heat the 2 tsp. of oil over medium heat, slice, then add the onions and cook for 10 minutes or until they're golden brown. Stir occasionally and then season with the Orgasmic Onion. Set aside and keep warm.
Oil your grids and then preheat the grill to medium-high, about 450°F to 550°F.
Place the patties over direct heat and grill them for 5 to 6 minutes per side, basting liberally with the basting sauce, and turning them half way through grilling. When the meat is no longer pink and the internal temperature is 160°F, they're ready. Top each of the burgers with ¼ cup of cheese and allow that to melt.
While your cheese is melting, brush the insides of your buns with 1 tbsp. of oil. Place the buns on the grill, cooking until they're toasted.
Serve your Moose Burgers topped with a heaping pile of the onion and topped the way you like it. I recommend a slightly sweet and spicy barbecue sauce
to go with the Yukon Jack Glaze.