TNDeerGuy
Well-Known Member
Mix 1/4 of diced vidalia onion, 1 TBSP of A1, 2 splashes of Worcheshire sauce and 1/4 oatmeal into 1 pound of venison and let it sit in fridge for at least 2 hours.
Mix Guacamole adding juice from 1 lime for zest and cayenne powder for heat to your liking and chill
*Southwest Sauce* (this is close to Red Robin's Campfire sauce)
1 TBSP of mayo
1 TBSP of BBQ sauce
1/2 tsp of mustard (I use spicy brown)
lightly sprinkle cayenne powder to taste
Grill burgers with mesquite chips and top with pepper-jack cheese
Put Southwest Sauce lightly on top and bottom buns
Top with lettuce, pickle, tomato and a spoonful of guacamole and serve
This sounds like it really packs the heat, but actually its not hot at all, just mildly spicy as southwest foods are.
Mix Guacamole adding juice from 1 lime for zest and cayenne powder for heat to your liking and chill
*Southwest Sauce* (this is close to Red Robin's Campfire sauce)
1 TBSP of mayo
1 TBSP of BBQ sauce
1/2 tsp of mustard (I use spicy brown)
lightly sprinkle cayenne powder to taste
Grill burgers with mesquite chips and top with pepper-jack cheese
Put Southwest Sauce lightly on top and bottom buns
Top with lettuce, pickle, tomato and a spoonful of guacamole and serve
This sounds like it really packs the heat, but actually its not hot at all, just mildly spicy as southwest foods are.
