This delicious burger recipe features ground antelope venison, Italian pork sausage, two types of cheeses, grilled green chilies and a cool crunchy slaw. Substitute ground deer, elk or beef as needed.
Yield: 6 burgers
Prep time: 10 minutes
Cook time: 10 minutes
- 6 large green chilies
- 1 ½ pounds ground antelope venison
- ¼ pound Italian mild pork sausage
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 tablespoon oil
- 6 slices Swiss cheese
- 6 slices sharp cheddar cheese
- Kaiser rolls
- Thousand Island sauce, minus the relish (½ cup ketchup and ½ cup mayonnaise)
1. Heat grill and roast green chilies until skin becomes charred. Remove from grill and place in a resealable plastic bag for 10 minutes. When cooled, remove skin and seeds, set aside. (Note: wear plastic gloves when removing skin and seeds, otherwise you’ll find yourself tearing up all night over your meal!)
2. In a large bowl add antelope venison burger and pork sausage, cumin, chili powder and garlic powder. Mix all ingredients by hand and then form into patties. The sizes of the patties are up to you. I typically get 6 to 7 large patties out of this recipe. If you have time, let the meat rest and marinade for 15 to 30 minutes before cooking.
3. Heat cast-iron skillet over medium-high heat and add 1 tablespoon oil to skillet. Place burgers in skillet and cook for approximately 6 to 7 minutes or until browned. (You may have to cook in batches unless you have 2 skillets.) When browned, turn burgers over and continue to cook.
4. During the last 2 minutes of cooking, add 1 green chili, 1 slice of Swiss cheese and 1 slice of sharp cheddar cheese to the tops of the burgers. Cover with a piece of tinfoil to help melt cheese. Remove from heat.
5. Add the antelope cheeseburger to a toasted Kaiser roll, top with a dollop of thousand island sauce and finish with a heaping pile of your favorite coleslaw.
For more antelope venison recipes, visit NevadaFoodies.com