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Spicy Green Onion Axis Burgers

Having two Chef’s and a back country camp cook on your team, definitely has it’s benefits! When I knew I wanted to grind up some Axis from a recent hunt in Texas, I hit the team up for some recommendations on something different.

I went with an idea that Lance Lewis threw out there and ran with it. Lance is originally from one of my favorite regions when it comes to food, Louisiana!

The recipe is actually for a spicy sausage but it fit really well with what I was wanting to do. As you can see below, there are lots of spices and of course green onions. We balanced the spicy aspect out with a sweet version of Lances barbeque base. Added some sharp white cheddar and we had an amazing burger.

We use RecTec pellet smokers/grills for all of our outdoor cooking and all of our wild game is processed using Made With Meat equipment.

Recipe by Greg Ray

Burger Ingredients: 

  • 3 ½ pounds ground venison (We used Axis) 
  • 1 ½ pounds of ground pork 
  • 1 ½ cups sweet onion (Diced) 
  • 1 cup green onion (chopped) 
  • 1 cup celery (finely diced) 
  • 1/3 cup minced garlic 
  • ½ cup fresh parsley (finely chopped) 
  • 1tbs thyme 
  • 2 tbs course black pepper 
  • 1 tbs cayenne pepper 
  • 1 ½ tbs salt 


We ground our venison specifically for this recipe and added pork fat at 43% to make an even 5 pounds of ground meat. (Tips for grinding, go here) 

  • Once meat is ground and mixed add in all other ingredients and mix thoroughly. We used a mixer from our partners at MEAT your maker.  
  • Heat grill on high 
  • Cook on each side for approximately 2 minutes, depending on desired doneness. (Do not over cook, it will be dry and fall apart) 

Barbeque Ingredients: 


Simmer on low heat until sugar is dissolved and mixed well 


  • Adjust spices to your liking. I would have preferred a bit more cayenne but the Mrs does not do spicy real well.  
  • Axis, as most venison is very lean so we bumped the fat up a bit to help it bind and not burn.  
  • Do not overcook on the grill. Test firmness of patty, we recommend rare to medium rare. (Unless you are using bear or wild pig) 
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