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Sarah Waldman

12.1.17

Beth’s Yogurt Venison Burgers

Serves 4

Although this recipe is for venison burgers, ground beef can be substituted for venison. I have yet to try it with ground turkey, although I bet it would be delicious. The burgers are moist, flavorful, and have the perfect kick of jalapeño.

Burgers:

  • 1 pound ground venison
  • 1/4 cup plain Greek yogurt
  • 1 jalapeño pepper, seeded and finely chopped
  • 1/4 cup red onion, finely chopped (optional)
  • 1 egg
  • Big pinch kosher salt
  • A few grinds black pepper
  • 1 tablespoon canola oil

Sauce:

  • 2 tablespoons Cholula (or other favorite hot sauce)
  • 2 tablespoons fresh lime juice
  • 1/4 cup mayonnaise

For serving:

  • 4 buns
  • Sliced tomato
  • Lettuce
  • Pickles

1. Preheat the oven to 400 degrees. To make the burgers, gently mix together the venison, yogurt, jalapeño, onion, egg, salt, and pepper in a bowl. Using your hands, form the blend into four equal sized patties and set aside.

2. Heat a cast-iron skillet over medium-high heat, add the oil, and sear the four patties until browned. Flip, and brown the other side. Put the skillet into the hot oven and finish cooking the burger to your desired temperature (about 5 minutes for medium).

3. While the burgers cook, mix the Cholula, lime, and mayonnaise together in a small bowl, toast the buns, and prepare the toppings. To serve, slather a bun with sauce, slide on a warm burger, and top with a slice of tomato, lettuce leaf, and a few pickles. 

This recipe was originally published along with the article, Veni, Vidi, Vici Venison.