Tex Mex Big Game Burger Recipe
This Tex Mex Big Game Burger Recipe includes a whopping 1/2-pound big game burger patty, flame grilled to perfection and topped with melted cheese, guacamole, greens, and lots of Tex Mex mayonnaise.BIG GAME BURGERThis Big Game Burger, a/k/a venison or deer meat burger, is a tried and tested venison burger recipe to help you get more out of your deer, elk, moose, caribou, or pronghorn antelope.When it comes to the big game (venison) itself, which is the star of the show, there are a couple of tips and tricks to be aware of when grilling a great big game burger. First, for a patty of this size I would always recommend grilling – the heat and flames help to brown the thick edges while the big game burger cooks, which is difficult to recreate in a skillet. Second, the key to a juicy venison burger is ensuring a decent fat percentage. I recommend adding 2 Tablespoons of olive oil to the ground venison to achieve the same type of fat ratio you would when using a 80/20 mixture. The fat from the olive oil and cooking it to medium rare is what keeps the burger nice and juicy. TEX MEX BURGERI was inspired to share this Tex Mex Burger Recipe ahead of my trip to Texas next week to give a wild game cooking demonstration for a group of ladies attending the She Hunts Skills Camp. Last year, I flew down to San Antonio four different times to teach at the camp. But this time I'm driving down to Texas to visit family and friends and take the time to explore some of the amazing places that have been recommended to me for great BBQ and tacos. This Tex Mex Big Game Burger is our go-to for tailgating, and a meateater's dream with plenty of my favorite flavors all in one burger: ground venison, Tex Mex seasoning, AND guacamole. These simple grilled big game burgers will become your go-to burger recipe for game day cookouts and quick weeknight dinners!HOW TO MAKE VENISON BURGERS1. Preheat a grill to medium-high heat.2. Combine all ingredients for the Tex Mex Seasoning in a small bowl. Divide in half.3. Stir together mayonnaise and half of the Tex Mex Seasoning. Set aside.4. In a large bowl combine ground venison, olive oil, and remaining half of the Tex Mex Seasoning. Mix well by hand. 5. Divide meat into 4 equal portions. Using hands, toss each portion of meat back and forth to form loose ball, then gently flatten each ball into 1/2-inch-thick patty.6. Generously butter the insides of the hamburger buns with softened butter. Set aside.7. Oil cooking grate on grill and grill burgers over medium-high heat at about 400 degrees F, without pressing down on them, until well seared on both sides. Cook for 3 to 4 minutes per side until internal temperature reaches 130 degrees F. Place a slice of cheese on each burger, and let it cook and melt for about 1 minute more. Transfer the burgers to a large plate and let them rest for 5 minutes.8. Meanwhile, quickly toast the buns over the direct heat, then remove them from the grill.9. Assemble the big game burgers by spreading 1 Tablespoon of the Tex Mex mayonnaise onto each of the bottom buns, then adding a cooked venison patty, 2 Tablespoons of the guacamole, and topping with 1/4 cup of the shredded lettuce, spinach, or microgreens, and top of the bun. Repeat until all four burgers are assembled. Serve and enjoy!MORE GROUND VENISON RECIPESI hope this easy Big Game Burger recipe becomes a new favorite for you. If you are looking for more dinner inspiration, you can find all of my ground venison recipes here. Or check out these family favorites for your next weeknight dinner:Venison Cheeseburger SlidersBig Mac TacosEasy Venison SpaghettiSloppy Joe Mac and CheeseBest Ever Venison CheeseburgersSloppy Doe (Venison Sloppy Joes)If you are headed our way for North Dakota deer season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.CONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYSign up here to receive a new recipe in your email inbox every Tuesday morning!If you make this Tex Mex Big Game Burger Recipe, I’d love for you to join our community and connect with me so we can all see pics of your creations on Instagram, Facebook and Twitter! When you post a pic of your finished dish on Instagram, be sure and use the hashtag #wildgameandfish and then tag me @wildgameandfish so I can share it on my Instagram stories.If you have another favorite way to cook venison burgers you'd love to share, I'd love to hear about it. You can email me at: jeffinfargo@gmail.comDid you enjoy this Tex Mex Big Game Burger Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
Tex Mex Seasoning
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
Big Game Burger
- 1/2 cup mayonnaise
- 2 pounds ground venison
- 2 Tablespoons olive oil
- 4 hamburger buns
- 4 Tablespoons butter, softened
- 4 Cheese slices (Mozzarella, Provolone, Havarti, or Pepper Jack)
- 1/2 cup guacamole
- 1 cup shredded lettuce, spinach, or microgreens
Instructions
- Preheat a grill to medium-high heat.
- Combine all ingredients for the Tex Mex Seasoning in a small bowl. Divide in half.
- Stir together mayonnaise and half of the Tex Mex Seasoning. Set aside.
- In a large bowl combine ground venison, olive oil, and remaining half of the Tex Mex Seasoning. Mix well by hand.
- Divide meat into 4 equal portions. Using hands, toss each portion of meat back and forth to form loose ball, then gently flatten each ball into 1/2-inch-thick patty.
- Generously butter the insides of the hamburger buns with softened butter. Set aside.
- Oil cooking grate on grill and grill burgers over medium-high heat at about 400 degrees F, without pressing down on them, until well seared on both sides. Cook for 3 to 4 minutes per side until internal temperature reaches 130 degrees F. Place a slice of cheese on each burger, and let it cook and melt for about 1 minute more. Transfer the burgers to a large plate and let them rest for 5 minutes.
- Meanwhile, quickly toast the buns over the direct heat, then remove them from the grill.
- Assemble the big game burgers by spreading 1 Tablespoon of the Tex Mex mayonnaise onto each of the bottom buns, then adding a cooked venison patty, 2 Tablespoons of the guacamole, and topping with 1/4 cup of the shredded lettuce, spinach, or microgreens, and top of the bun. Repeat until all four burgers are assembled. Serve and enjoy!
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