Ingredients :
• 1 lb ground venison
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped pickled jalapeños (adjust to taste)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (for cooking)
Instructions :
- In a large mixing bowl, combine the ground venison, shredded cheddar cheese, chopped pickled jalapeños, garlic powder, onion powder, smoked paprika, salt, and black pepper. Use your hands or a sturdy spoon to mix everything together until the ingredients are evenly incorporated. This ensures that every bite of the patty will be packed with flavor.
- Once the mixture is well combined, divide it into 8 equal portions. Roll each portion into a ball and then flatten it into a round patty about 1/2-inch thick. This size is perfect for cooking evenly and fits nicely on a bun if you choose to make sandwiches.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. The oil will help to create a nice, crispy crust on the patties while keeping them moist inside.
- Place the patties in the skillet and cook for 4-5 minutes on each side. You’re aiming for a browned exterior and an internal temperature of 160°F (71°C) to ensure the venison is cooked through. The cheese will melt inside, mingling with the juices of the meat and the heat of the jalapeños, creating a savory explosion of flavor.
- Once cooked, remove the patties from the skillet and place them on paper towels to drain any excess oil. Serve them hot as the star of your meal.
