My son, who’s an avid hunter, gave me this change-of-pace recipe. Jalapenos and pepper jack cheese give these burgers a kick that is nicely offset by the cool lime-mustard mayonnaise.
—JERRY HONEYAGER NORTH PRAIRIE, WI
START TO FINISH: 30 MIN. • MAKES: 8 SERVINGS
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
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.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.