Chipotle Venison Burger

Scott Leysath
Written by Scott Leysath September 19, 2016

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  • 1 1/2 lbs ground venison
  • 1/4 cup yellow onion, minced
  • 3 garlic cloves, minced
  • 2 tablespoons brown sugar
  • 1 tsp Kosher salt
  • 1 tsp black pepper
  • 1 tablespoon dried Italian seasoning
  • 2 tablespoons chipotle chilies with adobo sauce, minced (look for the small can in the Hispanic section of your market)
  • 4 slices pepper jack cheese


    Combine ground venison with next 7 ingredients and mix well. Form into 4 patties about 3/4-inch thick. Place on a white-hot, well-oiled barbecue grill and brown evenly on both sides, about 4 minutes per side. Melt cheese over top before removing from grill. Place on buns with lettuce, tomato and your choice of condiments.


    Cooking Tip: You can make burgers out of any type of waterfowl as well. Just place chopped meat in a food processor and pulse until it is about the size of a garbanzo bean. Blend with ground pork or beef.

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