This Tex Mex Big Game Burger Recipe includes a whopping ½-pound big game burger patty, flame grilled to perfection and topped with melted cheese, guacamole, greens, and lots of Tex Mex mayonnaise.
Big Game Burger
This 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 Burger
I 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 Burgers
1. 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 ½-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 ¼ 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 Recipes
I 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:
Best Ever Venison Cheeseburgers
Sloppy Doe (Venison Sloppy Joes)
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DID YOU MAKE THIS RECIPE
If you make this Tex Mex Big Game Burger, tag @wildgameandfish so I can share it on my Instagram stories.
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Tex Mex Big Game Burger Recipe
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
- ½ 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)
- ½ 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 ½-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 ¼ cup of the shredded lettuce, spinach, or microgreens, and top of the bun. Repeat until all four burgers are assembled. Serve and enjoy!
Melissa says
Great burger!
Jeff Benda says
Thanks Melissa. So happy to hear you enjoyed the burger.
Theresa says
We just had this burger for 4th of July and absolutely loved it! Thanks for the recipe.
Jeff Benda says
Thanks Theresa! Glad you liked it.