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Open-Raced Roasted Pepper Swiss Burger

Flame-roasted peppers spice up your venison burger while adding needed moisture, without added fat.
Course: Main Course
Cuisine: American
Keyword: big game recipes, grilling recipes, ground venison recipes, venison recipes, wild game burger recipes
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.