Venison Bacon Burger with Roasted Poblano Aioli

SERVINGS

4-6

PREP TIME

45 min

TOTAL TIME

60 min

GLUTEN FREE

YES



Dry aged bacon is cooked right into these venison burgers. Topped with smoky poblano aioli and muenster cheese, this recipe is a new grilling staple.

Recipe featured on Dan Small Outdoors Radio, Wisconsin’s #1 Outdoor Radio Show.


 Enjoy these main ingredient substitutions:

ingredients
2 pounds venison stew/roast meat OR ground venison
8 strips Jones Dairy Farm Dry Aged Bacon
1 poblano chili pepper
3 large cloves garlic
1 teaspoon lemon juice
2/3 cup mayonnaise Hot sauce, optional
Vegetable oil
Muenster cheese slices
1 tomato, sliced
Hamburger buns
DIRECTIONS
If using venison stew meat, remove as much silver skin as possible and cut into large cubes. Place venison and bacon in dish and freeze for 30 minutes.

Meanwhile, move oven rack to top of oven and heat to high broil. Place poblano chili pepper and unpeeled garlic cloves onto rimmed baking sheet. Broil until poblano chili is blackened all over and garlic is slightly blackened, turning occasionally, about 15-20 minutes. Place blackened poblano pepper into bowl and cover tightly with plastic wrap. Once poblano is cool enough to handle, uncover bowl, being careful of steam, and remove skin. Slice in half, discard seeds and ribs, then dice. Peel garlic and finely dice.

To make poblano aioli, mix poblano pepper, garlic, lemon juice and mayonnaise. Add hot sauce, if desired, for more heat. Cover and refrigerate until ready to use.

Before grinding meat, clean and sanitize grinding equipment. Remove from freezer once meat is firm and cut bacon into smaller sections. Grind bacon with venison twice through course grinder plate. If needed, mix again with hands to evenly incorporate bacon into venison. Form mixture into 6 small or 4 large patties.

Prepare grill to high heat. Clean and lightly oil grill grates with vegetable oil. Grill burgers for 3 minutes, flip and grill for an additional 5 minutes for medium doneness. Cooking time will vary depending on thickness of patties. During last minute, place cheese on top to melt.

Serve on hamburger buns with tomato slices, roasted poblano aioli and favorite fixings.

Ingredients

Directions

2 pounds venison stew/roast meat OR ground venison
8 strips Jones Dairy Farm Dry Aged Bacon
1 poblano chili pepper
3 large cloves garlic
1 teaspoon lemon juice
2/3 cup mayonnaise Hot sauce, optional
Vegetable oil
Muenster cheese slices
1 tomato, sliced
Hamburger buns
If using venison stew meat, remove as much silver skin as possible and cut into large cubes. Place venison and bacon in dish and freeze for 30 minutes.

Meanwhile, move oven rack to top of oven and heat to high broil. Place poblano chili pepper and unpeeled garlic cloves onto rimmed baking sheet. Broil until poblano chili is blackened all over and garlic is slightly blackened, turning occasionally, about 15-20 minutes. Place blackened poblano pepper into bowl and cover tightly with plastic wrap. Once poblano is cool enough to handle, uncover bowl, being careful of steam, and remove skin. Slice in half, discard seeds and ribs, then dice. Peel garlic and finely dice.

To make poblano aioli, mix poblano pepper, garlic, lemon juice and mayonnaise. Add hot sauce, if desired, for more heat. Cover and refrigerate until ready to use.

Before grinding meat, clean and sanitize grinding equipment. Remove from freezer once meat is firm and cut bacon into smaller sections. Grind bacon with venison twice through course grinder plate. If needed, mix again with hands to evenly incorporate bacon into venison. Form mixture into 6 small or 4 large patties.

Prepare grill to high heat. Clean and lightly oil grill grates with vegetable oil. Grill burgers for 3 minutes, flip and grill for an additional 5 minutes for medium doneness. Cooking time will vary depending on thickness of patties. During last minute, place cheese on top to melt.

Serve on hamburger buns with tomato slices, roasted poblano aioli and favorite fixings.