Open-Raced Roasted Pepper Swiss Burger
Flame-roasted peppers spice up your venison burger while adding needed moisture, without added fat.
Servings: 4 servings
- 1 bell pepper, any color
- 1 jalapeno pepper
- 1 pound ground venison
- ¼ cup Italian breadcrumbs
- ½ tsp kosher salt
- ½ tsp ground pepper
- 4 slices Swiss cheese
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 4 slices sourdough bread (thick)
- ¼ cup mayonnaise
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp fresh basil leaves, minced
- red leaf lettuce
- 4 slices tomato (thick)
Place peppers over an open flame grill or burner, and blacken on all sides. Place in a paper bag, and roll up opening to steam peppers, and loosen charred skin. After 10 minutes, remove peppers from bag, scrape burnt skin away with a paper towel or the backside of a knife. Seed peppers and mince.
Add minced peppers to a large bowl. Add venison, breadcrumbs, salt and pepper. Mix thoroughly with your hands. Form into 4 equal balls. OK, now this might sound a little goofy. Toss the burger balls back and forth into your hands like you would a baseball into a mitt. It will compress the meat and make it hold together better while cooking. Press each ball lightly into a patty, about 1 inch thick.
Combine olive oil and garlic, and brush over one side of the sourdough bread slices.
Grill or broil sourdough bread until lightly browned on the oiled side. Grill or pan-sear burgers over medium heat until cooked to desired doneness. Place cheese on top and cook until melted.
Combine mayonnaise, lemon juice and basil. Place bread on plates, toasted side up. Top with lettuce, tomato, burger and a dollop of mayonnaise mixture.