This venison burger with chorizo, cheddar, and jalapeno is bold, juicy, and full of gourmet flavor. Add the fresh avocado mayonnaise for a cool, creamy finish that balances the spice beautifully.
- Venison is Naturally Low Fat
- How to Keep Burgers from Falling Apart
- To What Temperature Do You Cook Venison?
- Making Avocado Mayonnaise
- How to Remove Gamey Taste in Venison
- Recipe
When we were gifted a pound of ground venison, I wanted to make something special with it. A simple burger would have been good, but a gourmet venison burger with chorizo, cheddar, and jalapeno felt like the perfect choice.
Venison has a rich flavor, but it is also very lean. That makes it a great base for a flavorful burger, especially when paired with ingredients that bring moisture, fat, and seasoning. Chorizo adds savory spice, cheddar helps bind the patties, and jalapeno gives the burger just the right amount of heat.
Venison is Naturally Low Fat
Venison is naturally lean. In many cases, beef fat is added during grinding because the meat has so little fat on its own. The venison used for this recipe did not have any added fat, so it needed a flavorful ingredient to help keep the burgers moist.
Chorizo is an excellent choice for that. Aside from bacon, it may be one of the tastiest ways to add fat and seasoning to a recipe. It brings spice, richness, and a savory flavor that works incredibly well with ground venison.
The result is a venison burger recipe that tastes juicy and satisfying without needing a long list of ingredients. The chorizo does a lot of the work, while the cheddar and jalapeno round out the flavor.
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How to Keep Burgers from Falling Apart
Because venison is so lean, the patties can be more delicate than regular beef burgers. Added fat helps, but a binding ingredient is also useful. In this recipe, shredded cheddar cheese helps the burger mixture hold together while adding flavor.
You can use cheddar, Monterey Jack, or pepper jack if you want even more heat. The cheese melts into the meat mixture and helps the patties stay moist and flavorful.
If you want extra insurance, you can add one raw egg when mixing the venison and chorizo. The egg will help bind the mixture and make the patties easier to handle. Breadcrumbs can also be used, but they will absorb the fat from the chorizo. That can make the burgers heavier, so use them only if you prefer that texture.
Cooking the patties in foil packets helps them hold their shape. After cooking, a quick broil gives the burgers better color, more texture, and a firmer exterior.
To What Temperature Do You Cook Venison?
For this venison burger with chorizo, cook the patties to an internal temperature of 160℉. Since the recipe includes raw chorizo, and especially if you choose to add egg, the burgers need to be fully cooked.
Venison does not always have to be cooked well done, but the added raw chorizo changes the safe cooking requirement. The good news is that these burgers should not dry out. The chorizo adds enough fat to keep the patties juicy, giving them a tender, almost braised texture when cooked in foil.
Broiling after pressure cooking is optional, but recommended. It improves the appearance and adds a better burger-like texture before serving.
Making Avocado Mayonnaise
A creamy avocado mayonnaise is the perfect topping for this spicy venison chorizo burger. It is cool, fresh, and smooth, which makes it a great contrast to the heat from the jalapeno and the seasoning in the chorizo.
You can still use your favorite burger toppings, including lettuce, tomato, onion, ketchup, or pickles. Even so, the avocado mayonnaise is highly recommended. It gives the burger a fresh finish and makes each bite taste balanced.
How to Remove Gamey Taste in Venison
This venison did not have a strong gamey flavor. That may have been because of the seasonings, or because the meat had been properly dressed and handled. Either way, the chorizo, jalapeno, cheddar, garlic powder, and onion powder made the final burger taste rich and savory.
If your venison has a stronger flavor than you prefer, soaking the raw meat before cooking may help. Proper handling and seasoning can also make a big difference. In this recipe, the bold ingredients help mellow the venison while still letting its natural flavor come through.
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Can I Use Other Ground Meat?
Yes. Venison can be a special ingredient, and it is not always easy to find. If you do not have ground venison, you can replace it with one pound of another ground meat.
This burger would work well with beef, pork, turkey, or chicken. Each option will give the recipe a slightly different flavor, but the chorizo, cheddar, jalapeno, and avocado mayonnaise will still make it bold and satisfying.
More Venison Recipes
If you have extra venison in the freezer, it is worth trying it in different recipes. Ground venison works especially well when paired with ingredients that add moisture and seasoning.
- Venison Gravy Recipe
- Chorizo and Jalapeno Venison Burger
Recipe
Venison Burger with Chorizo Cheddar and Jalapeno
Equipment
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6-quart Instant Pot Pressure Cooker
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Aluminum Foil
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Broiler and broiler pan
Ingredients
- 1 pound ground venison
- 10 ounces raw chorizo, pork or beef
- 1 jalapeno, diced
- ¾ cup shredded cheddar cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
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Add the ground venison, chorizo, jalapeno, cheddar, salt, pepper, onion powder, and garlic powder to a large bowl. Mix with your hands or a potato masher until evenly combined.
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Divide the mixture into six equal portions and shape each one into a burger patty.
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Place each patty in the center of a large piece of aluminum foil and fold the foil into a sealed packet.
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Add the trivet and one cup of water to the Instant Pot. Arrange the foil packets inside, staggering them around the interior.
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Make sure the gasket is in place and the vent is clear. Secure the lid, set the lever to Sealing, and cook on high pressure for 13 minutes. Let the pressure release naturally for 5 minutes, then quick release the remaining pressure.
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Carefully remove the foil packets. Let the patties rest and cool for 10 to 15 minutes before serving, or broil them for better color and texture.
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For best results, broil on high until the patties develop a lightly browned surface.
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Let excess fat drain away, then serve with your favorite toppings. Avocado mayonnaise is especially good with these burgers.
Notes
Venison patties can be difficult to keep together because the meat is very lean. Letting the cooked patties cool slightly and broiling them afterward will help.
For a firmer patty, mix one raw egg into the meat mixture before shaping.
If you want to grill the patties, freezing them first can make them easier to handle.
You can replace the venison with one pound of raw beef, chicken, turkey, or pork.
To reduce some of the fat, cook the chorizo first, drain it, let it cool, and then mix it with the raw venison.
Avocado Mayonnaise
Mash two small avocados or one large avocado with 3 tablespoons of regular or lime mayonnaise and 1 to 2 tablespoons of lime juice. Serve immediately.
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates, and 24Bite® takes no responsibility for actual figures because calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman, or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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