Venison Smash Burger Tacos

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: 

 

Step 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).

 

Step 2:  In a medium-sized mixing bowl, combine Venison, Worcestershire, Salt & Pepper to taste.  Mix together and form into six balls. 

 

Step 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. 

 

Step 4:  In a small mixing bowl, combine Mustard, Mayo, Ketchup, Relish & Onion.  Mix together and set in refrigerator. 

 

Step 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. 

 

Step 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!!