Toms Venison Jalapeno Burgers
Juicy, flavorful, and packing a hint of heat, Tom’s Venison Jalapeño Burgers are the ultimate twist on a classic favorite. This recipe combines lean ground venison with ground pork for tenderness, while fresh jalapeños, garlic, and smoked paprika deliver a smoky, spicy kick. Perfect for grill season, these burgers are kept moist with a blend of breadcrumbs and egg, and they’re topped off with optional cheddar cheese for a gooey finish. Serve on toasted buns with crisp lettuce, ripe tomato, and your favorite condiments for a mouthwatering meal that’s both rustic and gourmet. Ready in just over 30 minutes, this easy venison burger recipe is perfect for hunting enthusiasts and adventurous foodies alike.
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Recipe Information
Ingredients
- 1 pound Ground venison
- 0.5 pound Ground pork (for added fat and flavor)
- 2 medium Fresh jalapeños, finely diced
- 0.5 cup White onion, finely diced
- 2 large Garlic cloves, minced
- 0.25 cup Breadcrumbs
- 1 large Egg, lightly beaten
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 Cheddar cheese slices (optional)
- 4 Burger buns
- 4 Lettuce leaves
- 4 Tomato slices
- 4 slices Pickles (optional)
- Mayonnaise, ketchup, or mustard (optional, for serving)
Instructions
In a large mixing bowl, combine the ground venison, ground pork, diced jalapeños, diced onion, minced garlic, breadcrumbs, beaten egg, Worcestershire sauce, smoked paprika, salt, and black pepper.
Using clean hands, gently mix the ingredients together until just combined. Do not overmix, as this can make the burgers tough.
Divide the mixture into 4 equal portions and shape them into burger patties about ¾ inch thick. Make a slight indentation in the center of each patty with your thumb to prevent puffing while cooking.
Heat a grill or skillet over medium-high heat. Lightly oil the grill grates or skillet surface to prevent sticking.
Place the burger patties on the hot grill or skillet. Cook for about 5-6 minutes per side, or until the internal temperature reaches 160°F (71°C) for venison. Avoid pressing down on the patties while cooking to retain their juices.
If using cheese, add a slice of cheddar on top of each patty during the last minute of cooking. Close the grill lid or cover the skillet briefly to melt the cheese.
Toast the burger buns lightly on the grill or in a toaster, if desired.
Assemble the burgers by placing lettuce leaves, the cooked patties, tomato slices, pickles, and any desired condiments on the toasted buns.
Serve the burgers immediately and enjoy with a side of fries, salad, or your favorite barbecue sides!
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 1173 mg | 51% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 7.7 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 311 mg | 24% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1087 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
