Ingredients
Burger Patty:
1 lb Ground Venison
1.5oz Fajita/Taco Seasoning (I used Kinder’s Fajita)
*1 Fried egg per burger
Taco Aioli:
1/4 cup Lime Mayo
3 tbsp Taco Bell Sauce
Biscuit Bun:
2 Cups Bisquick
2/3 Buttermilk
1 tbsp Vegetable Oil
Steps:
Bun
- Mix 4 Cups Bisquick mix with 1 and 1/3 Cup of buttermilk, and 2 Tbsp of Vegetable oil. Mix until no powder is left.
- Roll the dough into 8 discs, pressing down on a greased cookie sheet
- Place in a 450-degree oven for 10 minutes or until golden.
- Cut each biscuit in half.
Patty:
- Season meat with 1.5 oz of Taco or Fajita seasoning. (This recipe calls for venison, but any ground meat will do.)
- Mix seasoning in well.
- Roll meat into golf ball-sized pieces.
- Oil a skillet and heat on high to medium/high.
- Place the meat golf ball in the skillet and use a weight to smash thin.
- Cook for 2 minutes a side, or to desired temp.
- In the last 30 seconds of cooking, place your favorite cheese on the patty to melt.
- In a separate skillet, fry eggs. 1 per burger.
Aioli
- In a mixing bowl, take 1/4 cup of lime mayonnaise and 3 Tbsps of your favorite taco sauce and mix thoroughly.
Build Your Burger
Spread the aioli on the bun, then stack your patty and your fried egg. You can add any accouterments you wish. Both burger and taco related. I suggest chopped cilantro, pickled onions, sliced bell peppers, or even guacamole. Careful, we all know that guac costs extra.