How to Cook Zippy Jalapeno Venison Burgers
Although I worked up a bunch of mouth-watering recipes last month for the Adventurous Burgers gallery, I’m still on the...
Although I worked up a bunch of mouth-watering recipes last month for the Adventurous Burgers gallery, I’m still on the search for new ideas when it comes to the best wild-game burgers out there. This quest led me to Robert Simon, a finalist on Spike TV’s Frankenfood competition cooking show and creator of the Chef of the Future line of seasonings. For his spicy, wild-game kick on the traditional burger, Simon provided this recipe that incorporates a mix of venison and smoky bacon, along with his Southwestern Seasoning.
Zippy Jalapeño Venison Burgers
1 lb. venison
¼ lb. bacon (for grinding)
1 ½ Tbsp. garlic, minced
1 Tbsp. Chef of the Future Southwestern Seasoning
½ cup pickled jalapenos, sliced
4 slices bacon
4 slices pepper jack cheese
Jalapeño green salsa
1. Grind venison and bacon together and add in garlic, seasoning, and pickled jalapeños. Mix well. Shape into four to six 1- to 1½-inch thick patties. Use your thumb and press an indentation in to the center of each patty, which will help keep them in a flat, patty shape while cooking.
2. Heat your grill to high and cook 3 to 5 minutes per side, depending on your preferred level of doneness. (Note: If you are making two ½-pound patties, grill 9 minutes per side.) Pull at 160 degrees, and let rest to 165 for doneness.
3. Top with cheese, bacon, salsa, and favorite condiments.
* Recipe adapted for wild game by Robert Simon, with permission from DateNightDoins