Happy Friday! This Wednesday marks the first official day of summer. You know what that means, it’s time to start grilling! Now I love the standard American fare like any other person but it’s time to mix it up. Once I lived with an Uruguayan family and they grilled all the time during the summer. Chorizo, flank steak, short ribs and chimichurri covering everything. This recipe is inspired by that time in my life. So how do I combine my love of burgers with the memory of chorizo and fresh herbs? Foodjitsu! I combined some lean ground venison with hot pork chorizo to make a grilled flavor explosion! The grilled peppers have a sweetness while the chimichurri adds the wonderful fresh tangy flavor that cuts through the fat and spice of the burgers. This summer I hope you’re ready to take your burger game and turn it up to 11. Enjoy, and I’ll see you in the kitchen!
Venison Burgers with Grilled Red Peppers and Chimichurri
I love summer! That means it's time to grill. These are great game burgers with a Latin flare.
Ingredients
Venison Chorizo Burgers:
- 1/2 lb ground venison you can use any game meat
- 1/2 lb hot chorizo
- 1/2 white onion diced
- 1 egg
Grilled Red Peppers:
- 2 red bell peppers
- 1 tbsp olive oil
- salt and pepper
Chimichurri:
- 1/2 cup olive oil
- 2/3 cup parsley packed
- 1/2 cup cilantro packed
- 1 tbsp lime juice
- 1 tbsp coconut vinegar
- 1/4 white onion diced
- 3 cloves garlic minced
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp salt
Instructions
For Chimichurri:
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Do your prep work first, chop up herbs, onions and garlic. Measure out all ingredients. Get out your trusty Food Processor!
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Place all the ingredients in the food processor and pulse until combined.
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Now place in a food safe dish and it will stay good for around a week. Put it on all your grilled foods!
For Grilled Red Peppers:
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Cut the bell peppers in half, remove the seeds and white ribby parts.
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Brush both sides of the bell peppers with olive oil and season with salt and pepper to taste.
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Get your grill nice and hot then place bell peppers on the grill skin side down. Grill the peppers until the skin blisters, turn over and cook for another two minutes. Place on a plate and set aside.
For the Burgers:
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Prep work first! Get out your Kitchen Aid, ground meat, egg, and chopped onion.
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Combine venison, chorizo, egg, and onion in the Kitchen Aid with the paddle attachment. Stir until combined, then form 4 patties.
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Get grill hot, place patties on grill for about 4-8 minutes a side depending on the temperature of your grill. Then let your burger rest for 5 minutes.
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Now let's assemble this awesomeness! Take a burger, a roasted red pepper and garnish with chimichurri. Enjoy!
Interested in making your own. Click the links below!