Ingredients:
1
lb. ground venison ( makes 2 to 4 patties ) You can substitute ground beef or
bison.
1 Jalapeno pepper seeded, de-veined and finely diced (leave veins in for heat if you choose)
1 this slice of apple, peeled and finely diced
1/2 clove of garlic, finely diced
1 slice of pepper jack cheese
Salt and pepper to taste
1 Jalapeno pepper seeded, de-veined and finely diced (leave veins in for heat if you choose)
1 this slice of apple, peeled and finely diced
1/2 clove of garlic, finely diced
1 slice of pepper jack cheese
Salt and pepper to taste
Directions:
Mix
Venison with all ingredients and make patties per required size and grill on
med heat on non-stick foil. Make a depression in the center of the patty with
your thumb to keep burger from shrinking. Be careful when flipping; look for
the cook line to be about halfway up the patty. Cook until medium and top off
with Pepper Jack cheese to melt. Place on toasted bun and add toppings. If
flavor heat is desired, add slices of Jalapeno.
