Wild Game Big Mac

Jeremiah Doughty – From Field to Plate

Patties: 

2 pounds ground game meat (venison, elk, bison, deer meat)

2 Tbsp Garlic, minced 

1 Tbsp Worcestershire 

1/4 cup onion, minced 

1/2 Tbsp cracked pepper 

1 tsp paprika 

1 tsp seal salt 

1 tsp garlic powder 

Special Sauce:

1/2 cup mayonnaise

2 tablespoons ketchup

2 tablespoons sweet pickle relish

2 teaspoons finely diced onion 

1/4 teaspoon finely minced garlic

1 teaspoon white vinegar

1/8 teaspoon kosher salt plus more to taste

1/4 tsp smoked paprika 

Other:

Cheddar or American cheese 

Shredded lettuce 

Buns 

Pickles 

White onions, diced 

Directions: 

1. In large glass bowl mix game meat along with all other ingredients
2. Take a baseball size handful of meat mixture and roll into ball. On a piece of parchment paper toss ball down, once down press down with ball and with other hand follow along the sides to for a perfect patty. Continue this until all patties have been formed. Place all patties in fridge for 30 minutes before cooking. This is key.
3. Preheat grill to high heat
4. Place the burgers on the grill and don’t touch!!! Once they’ve cooked for 5 minutes flip once.. ONCE.
5. The cheese is melted to the two bottom buns in the recipe, so when your burgers are almost done those your Bottom bun on with a slice of cheese and finish along with the burgers, you can do this on a baking sheet if you don’t want over crispy buns.
6. Now we layer
7. Bottom cheese bun, special sauce, pickles, onions, lettuce , burger patty, bottom bun, special sauce, pickles, onion, lettuce, burger, sauce and top bun.