Even folks who aren't fans of venison will enjoy these zippy burgers, deliciously topped with pepper cheese and a cool lime-mustard mayonnaise. "My son, who's an avid hunter, gave me this super recipe," says Jerry Honeyager of North Prairie, Wisconsin.
This recipe is:
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (1 each) equals 442 calories, 22 g fat (8 g saturated fat), 130 mg cholesterol, 685 mg sodium, 24 g carbohydrate, 1 g fiber, 37 g protein.
Originally published as Ground Venison Burgers in
Taste of Home
August/September 2003, p58
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Oct. 28, 2011 by JayDeeJay
The yogurt and seasonings take the game flavor from the meat. I use Greek style yogurt and increased the amount to 5 Tbsp.I think it also helps to form the burger patties in advance for better flavor.
The yogurt and seasonings take the game flavor from the meat. I use Greek style yogurt and increased the amount to 5 Tbsp.
I think it also helps to form the burger patties in advance for better flavor.
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