The Flamin’ Mamie Burger is a flamin’ hot burger with a special homemade sauce that’s out-of-this-world delicious. If you’re in love with hot and spicy food, this burger will be soul-satisfying.
This burger is so hot, it needs to come with a warning, so here’s your warning–it’s flamin’ hot!!! This is not your typical burger. It has so many ingredients that some might say it’s not a burger at all. It is, however, a burger, but it’s a kicked up burger.
It’s very easy to make. First, you’ll make The Flamin’ Mamie Burger Sauce. Then all you do is mix the ingredients for the burgers, press the patties, fry/grill, and voilà, you’ll have delicious soul-satisfying burgers.
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 burger. There are lots of ways to fix it. Most of the time I make 80/20 ground burger–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.
It’s so important to add fat to the venison, regardless of the type of fat you add, especially if you plan on making burgers. 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.
There’s more than one way to skin a cat and more than one way to cook a burger, but I feel obligated to mention some important do’s and don’ts, but my main tip is to pay attention to your burger while you are cooking it–listen to it, look at it (don’t walk away), and keep an eye on the clock.
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.
You know me by now, so you know I cook meat until it’s done. I can’t stomach the thought of eating a bloody piece of meat. If you do, that’s your choice and I won’t grouch at you about it like so many have grouched at me for eating it done. But just because I like my meat done, doesn’t mean it has to be dry and overcooked. Just let them cook 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’s done, but not overdone. I know where my food comes from. I process it myself and I know it’s safe, so I don’t worry so much about bringing it to the full 160, but to each their own.
Ok, now that that’s out of the way, let’s get down to the nitty-gritty…how to make these delicious burgers.
The Flamin’ Mamie Burger
|Prep Time: 10 minutes||Yield: 8 Burgers|
|Cook Time: 6 minutes||Serving Size: 1 Burger|
|Total Time: 16 minutes||Calories Per Serving: 558|
Ingredients for The Flamin’ Mamie Burger
- 2 lbs venison, ground burger
- 1 tsp. paprika
- 1/4 tsp. cayenne pepper
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1 Tbsp. Chef Cuisine Minced Garlic
- 1/2 cup Mt. Olive Jalapeños, diced
- 1 1/2 cup Kraft 2% shredded cheddar cheese
- 8 Arnold Hamburger Buns with Sesame Seeds
Ingredients for The Flamin’ Mamie Burger Sauce
- 1/2 cup of mayonnaise
- 1 Tbsp. Ketchup
- 1 Tbsp. yellow mustard
- 1/8 tsp. cayenne pepper
- 1/4 tsp. paprika
- 1/4 tsp. garlic powder
- 2 baby dill pickles, diced
- 2 Tbsp. Mt. Olive Jalapeños, diced
- 2 Tbsp. yellow onion, diced
- 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.
- 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.
- Preheat a frying pan or grill to medium-high heat, 375°F.
- In a large bowl mix all of the ingredients for the The Flamin’ Mamie Burger together and separate into 8 balls and press the burgers to 1/2″ thick.
- 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.
- Put 2 Tbsp. of Flamin’ Mamie Burger Sauce on each burger and serve hot.
Watch and Follow…
The good, the bad and the delicious…
- The Flamin’ Mamie Burger is very high in potassium, protein, calcium, and iron.
- It also might be too high in calories, fat, cholesterol, and sodium for some.
See tips below for making this a more diet-friendly recipe.
The Flamin’ Mamie Burger Nutrition Facts
|Yields: 8 Burgers||Serving: 1 Burger, bun, and 2 Tbsp. of Sauce|
|Calories 558||Calories from fat: 31|
|% Daily Value*|
|Total Fat 19 g||30%|
|Saturated Fat 3 g||14%|
|Monounsaturated Fat 4 g|
|Polyunsaturated Fat 8 g|
|Trans Fat 0.0 g|
|Cholesterol 122 mg||41%|
|Sodium 1067 mg||44%|
|Potassium 813 mg||23%|
|Total Carbohydrates 40 g||13%|
|Dietary Fiber 3 g||10%|
|Sugars 5 g|
|Protein 52 g||103%|
|Vitamin A 10%||Vitamin C 1%|
|Calcium 23%||Iron 47%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc.
To make this recipe more diet-friendly…
- The majority of the cholesterol is coming from the venison–more so because of the fat added to the venison. You could use less fat in your burger or a fat-free venison burger. The other ingredients might help it hold together. Place them in the freezer for a few hours first so they will firm up. Also, use a cholesterol-free mayo for the sauce.
- To help lower the calories and fat use fat-free shredded cheese, but I must say this will take away some of the juiciness.
- To lower sodium use a salt alternative or use a lesser amount. You could also, use fresh Jalapeños and fresh minced garlic–prepackaged items have a lot of sodium, but fresh has zero. If you make your own pickles, use that instead of store-bought as well.
- Whatever changes you make, you can recalculate the nutrition facts at myfitnesspal.com
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