Ingredients Jump to Instructions ↓

  1. 1/3 cup mayonnaise or salad dressing

  2. 1 teaspoon Dijon mustard

  3. 1 teaspoon lime juice

  4. 1/2 teaspoon grated lime peel **BURGERS**

  5. 2 pounds lean ground venison -- crumbled

  6. 1/3 cup sliced green onions

  7. 3 tablespoons plain nonfat or low-fat yogurt

  8. 2 tablespoons finely chopped jalapeno pepper

  9. 1/2 teaspoon salt

  10. 1/2 teaspoon pepper

  11. 8 ounces hot pepper cheese -- cut into 8 slices 8 Kaiser rolls lettuce sliced tomato

  12. 2 cups hickory chips

Instructions Jump to Ingredients ↑

  1. Preparation : Place wood chips in large mixing bowl. Cover with water. Soak chips for 1 hour. In small mixing bowl, combine mayonnaise ingredients. Cover with plastic wrap. Chill. In medium mixing bowl, combine all burger ingredients. Shape mixture into eight 3/4-inch-thick patties. Prepare grill. Drain hickory chips and sprinkle over hot coals. Arrange patties on cooking grate. Grill, covered, for 15 to 18 minutes, or until meat is desired doneness, turning patties over once. Top each burger with 1 slice cheese. Grill for 2 to 3 minutes, or until cheese is melted. Serve on Kaiser rolls with lime mayonnaise, lettuce, and tomato slices.


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