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Ingredients
Burgers:
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1 ½ pounds venison meat, cut into 1-inch chunks, partially frozen
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¾ pound fatty pork butt, cut into 1-inch chunks, partially frozen
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2 tablespoons unsalted butter
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1 ½ cups diced onion
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1 cup diced button mushrooms
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1 pinch salt
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½ cup plain Greek yogurt
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1 tablespoon Worcestershire sauce
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1 tablespoon coarsely ground black pepper
Sauce:
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½ cup mayonnaise
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2 tablespoons steak sauce
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1 tablespoon Worcestershire sauce
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1 ½ teaspoons lime juice
Sandwich Fixings:
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6 teaspoons softened butter, or as needed
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6 hamburger buns, split
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¼ teaspoon salt, or to taste
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6 (1/4 inch thick) slices tomato
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12 slices pepper Jack cheese
Directions
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Make the burgers: Grind partially frozen venison meat and pork butt together using a meat grinder or food processor; transfer to a large bowl. Cover and refrigerate for at least 1 hour.
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Melt butter in a skillet over medium-low heat. Add onion, mushrooms, and salt; cook and stir until onion is soft and translucent, 5 to 10 minutes. Remove from the heat and cool, about 5 minutes.
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Add onion mixture to ground meat. Add yogurt, Worcestershire sauce, and pepper and mix until just combined. Form mixture into six patties and arrange on a large plate. Cover and refrigerate for at least 1 hour.
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Meanwhile, make the sauce: Mix mayonnaise, steak sauce, Worcestershire sauce, and lime juice together in a bowl until smooth. Cover and refrigerate until serving time.
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Preheat the oven to 225 degrees F (110 degrees C).
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Spread 1/2 teaspoon butter onto the inside of each split bun. Remove burgers from the refrigerator and season both sides with salt.
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Heat a skillet over low heat; cook buns, buttered-sides down, in the heated pan until lightly browned, 3 to 5 minutes. Transfer buns to a baking sheet and keep warm in the preheated oven.
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At the same time, heat a large, nonstick skillet over medium heat. Add burgers and cook until the desired degree of doneness is reached, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
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Top each burger with a tomato slice and 2 slices pepper Jack cheese. Remove skillet from the heat and cover until cheese is slightly melted, about 5 minutes.
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Spread 1 to 2 tablespoons sauce onto the inside of each bun bottom. Top with burgers and bun tops.
Nutrition Facts (per serving)
780 | Calories |
52g | Fat |
33g | Carbs |
45g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 780 | |
% Daily Value * | |
Total Fat 52g | 66% |
Saturated Fat 21g | 107% |
Cholesterol 193mg | 64% |
Sodium 919mg | 40% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 3g | 9% |
Total Sugars 4g | |
Protein 45g | 91% |
Vitamin C 8mg | 9% |
Calcium 403mg | 31% |
Iron 6mg | 32% |
Potassium 608mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.