If you’ve got ground game in the freezer, grab out a pound to a pound and a half and whip up these Chile Cheeseburgers with Fried Shallots. So simple to make and in all seriousness, they are outstanding. If you don’t have shallots, substitute a sweet onion and be sure to use a potato bun. The bun is what makes the burger. Potato buns tend to be soft and delicate allowing the bun to squish down and form around the meat patty and all of the goodies on top. The chiles are roasted until soft and add a bit of heat with every bite. I kept the venison patties simple to really draw out the flavors by simply seasoning with kosher salt and freshly ground black pepper.
Makes 4 Cheeseburgers
- 1 – 1 1/2 pounds ground venison
- 1 teaspoon kosher salt
- fresh ground black pepper
- 4 Anaheim or 4 Poblano Green Chiles, whole
- 1 large shallot, thinly sliced
- 8 slices sharp Cheddar cheese
- 4 potato burger buns
- 4 tablespoons canola or vegetable oil
- 1 tablespoon flour
In a bowl, combine ground venison and form 4 meat patties using your hands or a burger press. Season both sides with kosher salt and freshly ground black pepper.
Thinly slice the shallot and sprinkle with flour. Heat a skillet over medium heat and add oil. When oil is hot, add shallots to the skillet and cook until golden brown. Remove from heat and season with a pinch of salt.
Heat an outdoor grill to high heat. When your grill is hot, place Chiles direct on the grill grate rotating until semi-charred and softened. Add burgers to the grill cooking for 3-4 minutes. Rotate a 1/4 turn and cook for an additional 3-4 minutes. Flip burgers and repeat until your desired doneness. During the last few minutes of cooking, top each burger with 2 slices of sharp cheddar cheese and remove when cheese is fully melted.
To serve, cut off chili stems, slice in half lengthwise and remove any seeds. Place each burger on the bottom buns, top with roasted chiles and fried shallots. ~Enjoy