Directions:
- Grind partially frozen venison meat and pork butt together using a meat grinder or food processor; transfer to a large bowl and cover with plastic wrap. Refrigerate for at least 1 hour.
- Heat unsalted butter in a skillet over medium-low heat; cook and stir onion, mushrooms, and 1 pinch salt in the melted butter until onion is soft and translucent, 5 to 10 minutes. Remove from heat and cool.
- Gently mix ground venison-pork mixture, onion mixture, yogurt, 1 tablespoon Worcestershire sauce, and black pepper together in a bowl until just combined. Form into 6 patties and arrange on a large plate. Cover plate with plastic wrap and refrigerate for at least 1 hour.
- Mix mayonnaise, steak sauce, 1 tablespoon Worcestershire sauce, and lime juice together in a bowl until smooth. Cover bowl with plastic wrap and refrigerate until serving time.
- Preheat oven to 225 degrees F (110 degrees C).
- Spread 1/2 teaspoon butter onto the inside of each split bun.
- Heat a non-stick pan over low heat; cook buns, buttered sides down, in the heated pan until lightly browned, 3 to 5 minutes. Transfer buns to a baking sheet and keep warm in the preheated oven.
- Heat a non-stick skillet over medium heat; cook burgers, sprinkling each side with a pinch of salt, in the hot skillet until your desired degree of doneness is reached, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
- Top each burger with a tomato slice and two slices pepper Jack cheese. Remove skillet from heat and cover pan until cheese is slightly melted, about 5 minutes. Spread 1 to 2 tablespoons of sauce onto the inside of each bun bottom. Add a cheese-tomato burger to each bun bottom; top each burger with bun top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 633.26 Kcal (2651 kJ) | ||
| Calories from fat | 291.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.39g | 50% | |
|---|---|---|---|
| Cholesterol | 132.67mg | 44% | |
| Sodium | 1021.54mg | 43% | |
| Potassium | 702.89mg | 15% | |
| Total Carbs | 53.21g | 18% | |
| Sugars | 15.02g | 60% | |
| Dietary Fiber | 2.92g | 12% | |
| Protein | 32.33g | 65% | |
| Vitamin C | 14.3mg | 24% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.6mg | 9% | |
| Calcium | 118.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 175.09 Kcal (733 kJ) | ||
| Calories from fat | 80.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.95g | 50% | |
|---|---|---|---|
| Cholesterol | 36.68mg | 44% | |
| Sodium | 282.45mg | 43% | |
| Potassium | 194.35mg | 15% | |
| Total Carbs | 14.71g | 18% | |
| Sugars | 4.15g | 60% | |
| Dietary Fiber | 0.81g | 12% | |
| Protein | 8.94g | 65% | |
| Vitamin C | 4mg | 24% | |
| Iron | 0.4mg | 9% | |
| Calcium | 32.9mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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