Venison Smash Burger Tacos

by James Vives

Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 40 minutes
Yield: 6 servings

Ingredients:

  • 1 lb. Ground Venison mixed with Beef Tallow; we prefer 80/20 mix.
  • 6 medium-taco sized flour tortillas
  • 6 slices of American Cheese
  • 1 Cup shredded lettuce
  • Stanley's Famous Pit BBQ Sweet Hot Pickles
  • Brushfire Farms Prickly Pear Pepper Jam aka Pear Burner
  • Schilo's Hot Mustard
  • 1 Tbsp. Worcestershire Sauce
  • Salt & Pepper to taste (or your favorite Seasoning for Wild Game or Grilling)
  • 1 Tbsp. Avocado Oil
  • Cast Iron Griddle

Burger Sauce Ingredients:

  • 2 Tbsp. Ketchup
  • 2 Tbsp. Mustard
  • 2 Tbsp. Mayo
  • 1 Tbsp. Sweet Relish
  • 1 Tbsp. Fine Chopped Onion

Process:

  1. Prepare Cooking surface by lighting your outdoor gas grill or charcoal grill on medium – high heat to place griddle on top of. (If you have an indoor griddle, that works as well, but we prefer outdoors for an easier clean up).
  2. In a medium-sized mixing bowl, combine Venison, Worcestershire, Salt & Pepper to taste. Mix together and form into six balls.
  3. Press meatball down onto flour tortillas to where they cover almost the whole tortilla but leave a half inch of space on perimeter of tortilla.
  4. In a small mixing bowl, combine Mustard, Mayo, Ketchup, Relish & Onion. Mix together and set in refrigerator.
  5. Place griddle on-top of charcoal or gas grill and season with 1 Tbsp. Avocado Oil. Place three smash burger tacos meat side down onto griddle. Press down with spatula several times. Flip after 4 minutes, place slice of American Cheese on top of each, and close lid for 1 minute to melt the cheese. Remove the first round of tacos and do the same with the next three.
  6. Garnish with shredded lettuce, sweet hot pickles, Burger Sauce and add a few dollops of Schilo's Hot Mustard and Pear Burner Jam in the middle of the taco. Fold up and enjoy!!
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