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Ground Venison Burgers Recipe
Ground Venison Burgers Recipe photo by Taste of Home

Ground Venison Burgers Recipe

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Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 1/3 cup mayonnaise
  • 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

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.

Directions

  1. In a small bowl, combine the mayonnaise, lime juice, mustard and lime peel; cover and refrigerate until serving.
  2. In a bowl, combine the onions, yogurt, jalapeno, salt and pepper. Crumble meat over mixture and mix well. Shape into eight patties.
  3. Pan-fry, grill or broil until meat is no longer pink. Serve on buns; top with cheese and mayonnaise mixture. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Ground Venison Burgers in Taste of Home August/September 2003, p58

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.

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Ground Venison Burgers(1)

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MY REVIEW
Reviewed Oct. 28, 2011

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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