I have posted this recipe before but since it’s in a post from the old blog, I thought I’d re-do. Mr. Big Food is the King of Burger Grilling– grinding the meat just minutes before it goes on the grill over charcoal and hardwood (see below).
The venison was from the deer Chris got right after Thanksgiving. Mr. Big Food changed up the menu for last Saturday when he heard The Hunters were coming out.
SPICY DEER BURGERS WITH LIME MAYO
1/3 C mayonnaise
1 tsp lime juice
1 tsp Dijon mustard
1/2 tsp grated lime peel
2 lbs ground venison
1/3 C green onions, sliced fine
2 Tbsp jalapeno peppers, chopped fine
Salt and pepper, to taste
8 oz sliced Pepper Jack cheese
8 good burger buns
Lettuce, sliced tomato, sliced red onion (for garnish)
Soak 2-3 hickory chunks in water for 1 hour prior to putting on grill. In small mixing bowl combine mayonnaise, lime juice, mustard and lime peel. Cover and chill. In large mixing bowl combine ground venison, onion, jalapeno peppers, beaten egg, and salt and pepper. Mix well, shape into eight patties, and refrigerate. Start charcoal in grill and burn down until gray. Add hickory chunks to hot coals. Grill burgers on sprayed grill 15-18 minutes or until done to your liking. (Try to turn the burgers only once or twice during grilling.) Top each burger with Pepper Jack cheese slice during last 5 minutes of grilling time. Toast buns on grill. Put a lettuce leaf on bottom bun. Add burger and cheese. Top with tomato slice, red onion slice, and a dollop of lime mayo. Serve top bun next to burger on plate.