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

Ground Venison Burgers Recipe

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.

Medium-Bodied Red Wine

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

Reviews for Ground Venison Burgers

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   (4)
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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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