Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

It may be a mouthful but you'll be happy to fill your mouth with this burger. This was an experiment that ended up in my husband's top 2 meals - and those are tough to earn. For burger toppings, the best combination I found was using mayo and Dijon mustard with lettuce and tomatoes.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 burgers
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

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  • Mix venison, chipotle peppers, blue cheese, and garlic in a large bowl. Divide mixture into 6 equal parts and shape into patties.

  • Grill on the preheated grill until an instant-read thermometer inserted horizontally into the center registers 160 degrees F, 5 to 7 minutes per side.

  • Heat olive oil in a skillet over medium heat; cook and stir onion and banana peppers until onions are lightly golden, about 7 minutes. Top burgers with the onion mixture; serve with hamburger buns.

Nutrition Facts

419 calories; protein 40.6g; carbohydrates 28.4g; fat 15.1g; cholesterol 132mg; sodium 666.8mg. Full Nutrition
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