Spicy Venison Fajita Burger

By: Josh Dahlke 

Backyard burgers have a tendency to get boring. There’s nothing wrong with good ol’-fashioned cheeseburgers cooked over a bed of Kingsford charcoal on a black Weber grill, but you shouldn’t Groundhog Day every Saturday grill session like Bill Murray. Crack a cold cerveza and get a little loco over your fire with this Mexican fajita-inspired venison burger recipe. Your guests will be shouting ARRIBA!

 

Ingredients:

  • 2 pounds spicy venison sausage (use this recipe) /our-obsession/blogs/recipes/small-batch-venison-sausage
  • 4 hamburger buns
  • 2 cups shredded chipotle cheddar cheese
  • 2 sliced bell peppers
  • 1 medium sliced red onion
  • 1 sliced avocado
  • 4 cloves minced garlic
  • 2 cups sour cream
  • 1 cup minced fresh cilantro
  • 1 tablespoon salt
  • 1 tablespoon smoked paprika
  • Juice from 1 small lime
  • 1/2 cup crushed pistachios

 

Directions: 

  1. Form spicy venison sausage into 1/4-pound burger patties.
  2. Pre-heat grill or wood pellet grill to 350 degrees. The Camp Chef SmokePro SG pellet grill https://www.campchef.com/pg24sg.html has a sweet new direct-flame mode. If you’re using a charcoal grill, add some wood chips while cooking for extra smoky flavor.
  3. While the grill is reaching temp, sauté sliced bell peppers and red onion in a well-oiled skillet.
  4. Grill burgers, turning only once when they start to sweat. Top burgers with sautéed bell peppers and onion, then smother with chipotle cheddar cheese.
  5. While burgers are finishing, grill hamburger buns until golden brown.
  6. Combine minced garlic, sour cream, cilantro, salt, smoked paprika and lime juice in small bowl. Mix well.
  7. Remove burgers from grill, place on hamburger bun bottoms.
  8. Add sliced avocados, sour cream spread and crushed pistachios to hamburger bun tops.
  9. Smash the burgers together and eat. Serve with a side of seasoned tortilla chips. De nada (you’re welcome).

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