I will admit I am somewhat a burger-holic. While “backstraps” are the meat of choice leaving most freezers first, my freezer struggles to hold ground venison. I love cheeseburgers, and playing with different flavors, buns, and cheeses. This is a burger that I am proud of, it has that rich flavor of chili and classic toppings that go amazing with it.
You could say I am still riding the high of a successful Wyoming pronghorn hunt, I was fortunate enough to fill two doe tags and one buck tag. The former being welcomed additions to my freezers, and the latter being a welcomed addition to my wall (and freezers).
I do enjoy pronghorn meat, even in the simplest preparation. It is EXTREMELY lean but very good. Though they do have somewhat of a “gamey” reputation in some circles. If that is the impression you have of this meat, this burger is a great option, as are other sausage-like preparations. The strong amount of spices and bold flavors help to mask any gaminess well.
I simply keep sausage seasonings at the ready in jars, and pull out ground meat and add it as I desire. While I like my meat at about 10% fat content for burgers, sausage seems to do well in the 20% or 30% area. I do everything at 10% for the freezer, and keep some frozen ground fat on hand in case I decide to add some for sausage. Italian, breakfast style or chorizo seasonings all can be used to kick up your grind packets and make them more versatile. Not to mention that this chorizo will not melt into a strange soup-like concoction like cheap grocery store chorizo will. Trust me, read the ingredients on store tube chorizo, it’s no Bueno….
For chorizo seasoning
- 4 T Cumin
- 2 T Coriander
- 2 Bay Leaves (ground)
- 1 T Onion Powder
- 2 T Oregano
- 2 T Thyme
- 1 t Cinnamon
- 4 T Garlic Powder
- 3 T Salt
- 4 T Black Pepper
- 1/2 C Ancho Chili Powder
- 1/4 C Paprika
Mix Well and place in a resealable container
- 1 lb of ground pronghorn, or any wild game at 10% ( recommended fat for flavor)
- 4 T of chorizo seasoning per pound of game meat
- Queso Fresco cheese
- Grilled Pineapple
- Sliced Avocado
- Fresh Chopped Cilantro
Mix the desired amount of burger with the seasoning at a ratio of 4 T seasoning per 1 lb of meat. Let chill for 2 Hrs.
I like to portion my patties into 1/3 lb patties, but portion them as desired.
Cook as desired, I like a nice cast iron skillet with ghee. A rippin hot grill would be great as well.
Get the queso fresco and crumble it, place it atop the burgers as they are almost done.
As the cheese is melting, gather all your toppings. The toppings I chose are just preferences for the flavor profile. Cilantro, sweet grilled pineapple, and fresh avocado seem to compliment the deep chili flavor in the burger.
When the cheese is melted, place on bun and add the toppings. Enjoy!
As always, check out my website for exciting new recipes!