Ingredients:

  • 1 lb ground venison (80/20 blend)
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp garlic powder
  • 1 tbsp neutral oil
  • 1 tbsp butter
  • 1/2 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 1 tbsp finely diced dill pickles
  • 1 tsp smoked paprika
  • 4 brioche buns
  • 4 slices sharp cheddar or pepper jack cheese
  • 1 red onion, thinly sliced
  • 1 handful butter lettuce leaves
  • 1 beefsteak tomato, sliced

Instructions:

  1. Divide the ground venison into four equal portions (approximately 4 oz each) and roll them into loose balls without overworking the meat.
  2. Combine salt, pepper, and garlic powder in a small bowl to create the seasoning blend.
  3. In a small bowl, whisk together the mayonnaise, ketchup, yellow mustard, finely diced dill pickles, and smoked paprika until smooth.
  4. Heat a cast iron skillet over medium-high heat until shimmering, then add the neutral oil.
  5. Place the meat balls in the pan, leaving space between them.
  6. Place a square of parchment paper over each ball and press down firmly with a heavy-duty spatula until the patty is about 1/2 inch thick.
  7. Season the top of the patties and cook undisturbed for 2-3 minutes until a mahogany crust forms.
  8. Flip the burgers and immediately place a slice of cheese on each patty; cook for 1-2 more minutes until the cheese is melted.
  9. Push patties to the side, add a small amount of butter to the pan, and toast the buns face-down until golden brown.
  10. Assemble by spreading the smash burger sauce on the bottom bun, adding the patty, sliced onion, tomato, and lettuce, then closing with the top bun.