ground venison burgers

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Servs: 8  Prep: 15m  Cook: 15m  

"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."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   8 hamburger buns, split 8 hamburger buns, split
•   1/3 cup mayonnaise 1/3 cup mayonnaise
•   2 tablespoons finely chopped jalapeno pepper* 2 tablespoons finely chopped jalapeno pepper*
•   1/3 cup chopped green onions 1/3 cup chopped green onions
•   1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
•   8 slices Pepper Jack cheese 8 slices Pepper Jack cheese
•   2 pounds ground venison 2 pounds ground venison
•   1/2 teaspoon pepper 1/2 teaspoon pepper
•   1/2 teaspoon grated lime peel 1/2 teaspoon grated lime peel
•   1/2 teaspoon salt 1/2 teaspoon salt
•   3 tablespoons plain yogurt 3 tablespoons plain yogurt
•   1 teaspoon lime juice 1 teaspoon lime juice

Instructions

1. 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. Pan-fry, grill or broil until meat is no longer pink. Serve on buns; top with cheese and mayonnaise mixture.

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