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Southwest Venison Cheeseburgers

Servings = 4 | Serving size =1 four ounce burger

This recipe can be multiplied by 2.

This recipe can be divisible by 2.

The pre-cooked burgers keep well for about 24 hours in the fridge.

Note: Those who are gluten-sensitive will want to use a gluten-free bun. For that reason, the Nutrition Facts do not include the bun.

Serve with lettuce, tomato, and onions on a whole-wheat hamburger roll or gluten-free bun.

AND

Serve with Jicama Salad

2 small	poblano peppers
1	jalapeno pepper
1	shallot
1/2 tsp	ground cumin
1/4 tsp	chili powder
1/2 tsp	salt
1/8 tsp	fresh ground black pepper
1/2 cup	cilantro leaves
1 lb	ground venison
1	egg white
1 Tbsp	olive oil
2 ounces	reduced fat Monterey jack cheese
4	whole wheat hamburger buns

Preheat the oven to 375°F. Place the poblano peppers and the jalapeno pepper in the oven. Roast for about 25 - 30 minutes. Turn once or twice.

Remove the peppers from the oven an place in a paper bag to cool. When they are cool the skins will slip off easily and then seed the peppers.

Cut the peeled and seeded poblanos into strips about 1/4 inch wide. Set aside.

Mince the jalapeno pepper and add to a medium mixing bowl. Add the shallot, cumin, chili powder, salt, black pepper, cilantro leaves, venison, egg white and olive oil and mix together until well blended. Let stand at least 20 minutes in the refrigerator.

Preheat the oven to 450° F. Place a large non-stick grill pan in the oven while it is preheating.

While the oven is preheating form the venison into four burgers. Folding the meat inside waxed paper helps you to make the burgers the right thickness without sticking to the counter.

When the pan is hot place the burgers in to sear. Return the pan to the oven. Cook for about 5 minutes on the first side.

While the burgers are cooking on the first side place the tops of the hamburger buns cut side up on a cookie sheet. Divide the shredded cheese between the tops of the hamburger buns and top the cheese with the strips of roasted poblano chilies.

Place the sheet pan in the oven and then turn the burgers. Cook for about 3 minutes on the other side for rare and longer for medium-rare or medium.

Place the cooked burgers on the buns and serve.

Alternatively, these burgers can be cooked well on the barbeque grill. Timing will be similar.

Nutrition Facts

Serving size: 1 four ounce burger | Servings 4

Calories 266 | Calories from Fat 131

Amount Per Serving (% Daily Value)

Total Fat 15g (22%) | Saturated Fat 6g (31%)

Monounsaturated Fat 5g | Trans Fat 0g

Cholesterol 99 mg (33 %) | Sodium 470 mg (20 %)

Total Carbohydrates 3g (1%) | Sugars 1g

Dietary Fiber 1g (3%) | Protein 30g

Vitamin A 9% | Vitamin C 54 % | Calcium 12% | Iron 21%

Vitamin K 13 mcg  | Potassium  493 mg | Magnesium  35 mg