Print Options

Back to Ground Venison Burgers >

Include these items:

Select reviews >

Taste of Home Logo

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.


  • 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


  • 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.
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.

2 of 2

Ground Venison Burgers (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.