If you’ve ever loved the flavor of venison but struggled with keeping it juicy, this recipe that Kokanee Quinn discovered has your back. Mixing lean venison with bold chorizo brings the fat, spice, and flavor that wild game sometimes needs, while the Instant Pot makes the whole process surprisingly simple. Finish the patties under the broiler for a little color and texture, pile on your favorite toppings, and you’ve got a burger that’s anything but boring—no campfire required.

Equipment

• 6-quart Instant Pot Pressure Cooker
• Aluminum Foil
• Broiler and broiler pan

Ingredients

• 1 pound Venison, ground
• 10 ounces Chorizo, raw, pork or beef
• 1 Jalapeno, diced
• ¾ cup Cheddar Cheese, shredded
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder

Instructions

• Mix all ingredients in a large bowl using hands or a potato masher.
• Form six equally sized balls then form into a patty shape.
• Place in the center of a large piece of aluminum foil and close into an envelope.
• Place trivet and one cup water in Instant Pot then place the foil packets into Instant Pot, staggered around the interior.
• Check the Instant Pot lid to ensure the gasket is in place and nothing is blocking the vent. Place lid on top and set lever to Sealing. Press the Manual button on the Instant Pot and set to high for 13 minutes. Allow to natural release for 5 minutes, then quick release the remaining.
• Carefully remove the foil packets and allow to cool for 10-15 minutes to use immediately. Or, broil as below.
• For best results, broil on high to give the patties some color and additional texture.
• Allow to drain the fat away then serve. Use whatever toppings you like. Avocado mayonnaise (see Notes) is delicious.

Note: If there is a video, it will not display while there is an adblocker.Important: Whenever possible, use a scale for measuring dry ingredients, like flour. This is the more accurate measurement. The scoop and level method of measuring is not accurate because you don’t know how packed your flour has become. If you don’t have a scale, stir the flour lightly then use the spoon and fill method instead.

Video

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Notes

Use any toppings you would normally like on your burger. You can use ketchup, tomato, lettuce, onion and more.

Venison patties are well known for difficulty in sticking together in patty form. Be sure to let it cool. Broiling will help.

If you really want to keep it together, you can try using a raw egg when mixing the raw meat.

If you want to grill the patties, try freezing them first.

If you prefer, you can use one pound of any raw beef, chicken, turkey or pork instead of venison.

To reduce some of the fat, you can cook the chorizo first, drain it then, once cool, at it to the raw venison.

Avocado Mayonnaise

To make Avocado Mayonnaise, mash two small or one large avocado with 3 tablespoons regular or lime mayonnaise and about one or two tablespoons lime juice. Serve immediately.

Feature photo: https://24bite.com/venison-burger-with-chorizo-cheddar-and-jalapeno/