Flamin’ Mamie Burger

The Flamin’ Mamie Burger is a flaming hot venison burger with a special homemade sauce that is out-of-this-world delicious. If you're in love with hot and spicy food, this burger will be soul-satisfying.

This is not your typical burger. This burger is so hot, it needs to come with a warning, so here's your warning.

It's flamin' hot!!!

It's very easy to make. First, you'll make Flamin' Mamie Burger Sauce. Then all you do is mix the ingredients for the burgers, press the patties, fry/grill/smoke, and voilà, you'll have delicious soul-satisfying burgers.

Serves: 8 Flamin’ Mamie Burgers

Serving Size: 1 Flamin’ Mamie Burger

Calories: 558

Fat: 19 g

Carbohydrates: 40 g

Protein: 52 g

Whatever changes you make to your burgers, you can recalculate the nutrition facts at myfitnesspal.com. Also, if 8 burgers are too many, you can use a recipe divider online to get the right ingredients for the desired amount.

The Flamin’ Mamie Burger Recipe

Ingredients:

Burger

• 2 pounds of venison, ground burger (or other ground meat)
• 1 teaspoon of paprika
• 1/4 teaspoon of cayenne pepper
• 1 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 1 teaspoon of salt
• 1/4 teaspoon of ground black pepper
• 1 tablespoon of minced garlic
• 1/2 cup of diced jalapeños
• 1 1/2 cups of 2% shredded cheddar cheese
• 8 Arnold Hamburger Buns with Sesame Seeds

Sauce

• 1/2 cup of mayonnaise
• 1 tablespoon of ketchup
• 1 tablespoon of yellow mustard
• 1/8 teaspoon of cayenne pepper
• 1/4 teaspoon of paprika
• 1/4 teaspoon of garlic powder
• 2 baby dill pickles, diced
• 2 tablespoons of diced jalapeños
• 2 tablespoons of yellow onion, diced

Getting It Done:

1. First, let’s make the Flamin’ Mamie Burger Sauce. Finely dice the pickles and onions. Mix the mayo, ketchup, and mustard together in a small bowl.
2. Add the cayenne pepper, paprika, and garlic powder and mix well. Then add the pickles, Jalapeños, and onions. Mix well and refrigerate until the burgers are done.
3. Preheat a frying pan or grill to medium-high heat, 375°F.
4. In a large bowl mix all of the ingredients for the Flamin’ Mamie Burgers together and separate them into 8 balls. Press the burgers to 1/2″ thick.
5. Pan-fry over medium-high heat for about three minutes on each side or grill over medium-high heat for about 5 minutes per side or until cooked to the desired temperature. Rare 125, medium 145, and well done 160.
6. Put 2 tablespoons of Flamin’ Mamie Burger Sauce on each burger and serve hot.

For this recipe, I used ground venison, but you can use beef, chicken, turkey, or any other type of ground meat that you prefer or have on hand.

Take a look at my video on Rumble...

Burger Making Tips

Anyone can make a burger, but it takes a few tricks to make a really good venison burger. Every little detail matters.

It all starts with how you make your ground venison meat. Added fat is necessary. Most of the time I make 80/20, meaning I add 20% fat to 80% venison. I personally like to use beef fat, but pork fat is just as good and some like to use bacon.

If you don't add fat, the burgers will fall apart even before you start cooking them, and they will be dry. If you don't want to add fat, you can press the patties out and freeze them and cook them frozen. This helps, but they most likely will be somewhat dry.

You want them to cook evenly, so don't make patties that are misshapen or uneven, and make sure the burgers are never directly over the flame if using a grill.

You want them to be juicy, so make sure your pan or grill is preheated. Don't flip them more than once. Don't slide them about while cooking and for the love of God, please don't squish them with the spatula.

Lastly, don't overcook them. I like my meat done, but that doesn't mean it has to be dry and overcooked. Let hamburgers cook only a few minutes on each side and that's it.

Regardless of how you want your burger, rare, medium-rare, or well done thick, thin, or something in between, just pay attention, and if you need to, there's no shame in using a meat thermometer. Rare is 125, medium is 145, and well done is 160. I personally like burgers at about 150°F. It is done, but not overdone.

I hope you enjoy my recipe!

Sharing is caring. Please share my recipe if you like it. I appreciate your support very much.

Visit my profile if you would like more delicious meals. Check out some of my recent burger and sub recipes: Ding Dang It Burger, Carolina Venison BBQ Sandwich, and Venison Steak Sub.

Maybe you have a sweet tooth and need something sweet. Try my No-Bake Oatmeal Candy recipe.

The Flamin’ Mamie Burger recipe was originally published at deerrecipes.online. I am the owner of Deer Recipes. I am in the process of moving all of my recipes to Vocal.Media. Please bear with me during this transfer. I appreciate my readers more than I can express.

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Some of you might be wondering where I got the name for this burger. I love the blues and one of my favorite singers is Koko Taylor. Her song "Flamin' Mamie" is one of my favorites. She's the hottest gal in town and this burger is the hottest burger in town, so I had to name it, "The Flamin' Mamie Burger".