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Ground Venison Burgers

Ground Venison Burgers
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.
8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/3 cup Hellmann's® Real Mayonnaise
    [x]
    Summertime Staple
    Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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  • 1 teaspoon lime juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon grated lime peel
  • 1/3 cup chopped green onions
  • 3 tablespoons plain yogurt
  • 2 tablespoons finely chopped jalapeno pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds ground venison
  • 8 hamburger buns, split
  • 8 slices pepper Jack cheese

Directions

  • In a small bowl, combine the mayonnaise, lime juice, mustard and lime
  • peel; cover and refrigerate until serving.
  • In a bowl, combine the onions, yogurt, jalapeno, salt and pepper.
  • Crumble meat over mixture and mix well. Shape into eight patties.
  • Pan-fry, grill or broil until meat is no longer pink. Serve on buns;
  • top with cheese and mayonnaise mixture. Yield: 8 servings.
Nutrition Facts: 1 serving (1 each) equals 442 calories, 22 g fat (8 g saturated fat), 130 mg cholesterol, 685 mg sodium,
© Taste of Home 2013

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Ground Venison Burgers (continued)

Nutrition Facts: 24 g carbohydrate, 1 g fiber, 37 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013