This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for flour or modified food starch in pre-shredded cheese. Use a gluten-free hamburger bun.
"Not that long ago the idea of making a burger with jalapenos on it would have been rejected because of its limited appeal. But things have changed dramatically in a fairly short time. Salsa is America's favorite condiment, surpassing ketchup several years ago now."
-Brad Haley, Marketing Executive at Carl’s Jr.
Venison is lovely and very lean so it makes great burgers. This is a full quarter pound cheeseburger and only 313 calories and only 15 grams fat. You can make this with extra lean ground beef but it won’t have quite the lovely wild flavor. Ground lamb makes a good burger as well but ask the butcher to grind you some from the shoulder so that it is very lean.
Servings: 4 | Serving size: 1 four ounce burger
Cooking Time: 45 Minutes
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.
|2 small||poblano peppers|
|1/2 tsp||ground cumin|
|1/4 tsp||chili powder|
|1/8 tsp||fresh ground black pepper|
|1/2 cup||cilantro leaves (chopped)|
|1 lb||ground venison|
|1 Tbsp||olive oil|
|2 ounces||reduced fat Monterey jack cheese (shredded)|
|4||whole wheat or gluten-free 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.
Serving size: 1 four ounce burger
|Calories 266||Calories from Fat 131|
|% Daily Value|
|Total Fat 15g||22%|
|Saturated Fat 6g||31%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 3g||1%|
|Dietary Fiber 1g||3%|
|Vitamin A 9%||Vitamin C 54%|
|Calcium 12%||Iron 21%|
|Vitamin K 13 mcg||Potassium 493 mg|
|Magnesium 35 mg|