Mexican Chorizo Venison Burgers with Roasted Poblanos and Corn Salsa

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If you’re like me, you or someone you love is an avid hunter and consequently your freezer is well stocked with wild venison. Every year my husband shoots a deer is a blessing for us and we are so grateful to have this incredible resource to work with.


We have a couple go to recipes we make over and over like this Venison Stew or Jay’s favorite Philly Cheesesteaks, but we’re always trying to find new ways to work with the earthy flavor that venison offers. This venison chorizo has a laundry list of ingredients, but the end result is a deeply flavored burger that hits all the right taste notes.

Ancho chili is the star of this spice blend. It’s made from dried poblanos and unlike chipotle, which is made from jalapeños, the peppers aren’t smoked beforehand. Ancho chilis aren’t nearly as hot as chipotles so the meat doesn’t end up with a lot of heat, just some incredible flavor thanks to smokey cumin, warm cloves, and a little sweetness with a splash of apple cider vinegar.


The peppers, corn, and onion in this recipe get grilled before hand. Some of the peppers and onion get added to the meat to to add moisture and keep the patties from falling apart. I also form my patties then pop them back in the refrigerator for a half an hour to let the patties set up. I serve the burger patties on a sourdough english muffin. They’re the perfect size for these quarter pound burgers and I like the little bit of chew they add.


If you find yourself racking your brain for new ways to use venison, try this chorizo blend. Instead of forming patties, you could cook the ground meat and serve them on tacos or over nachos. No venison? No problem. Sub in beef or pork. Try it out and tell me about it in the comments below!

Mexican Chorizo Venison Burgers with Roasted Poblanos and Corn Salsa

Makes 4 Burgers

For the Peppers

  • 3 Poblano Peppers (reserving 1/2 of a pepper for the venison)

Turn the grill on high and place the peppers on top until charred. Remove from the heat and place in a bowl. Cover the bowl with plastic wrap until the peppers are cool enough to handle. Remove the char skin and slice the peppers into strips. Set one of the peppers aside for the venison patties.

For the Corn Salsa

  • 2 Ears of Corn, husked
  • 1 Medium Red Onion, sliced thick (reserving one quarter for the venison)
  • 1 Medium Tomato, diced
  • Juice from 1 lime
  • Handful of Chopped Cilantro
  • Pinch of Salt

Roast the corn and onions on a hot grill until char marks develop on the outside. Chop the onion and set half aside for the venison. Slice the corn off the husk and combine it with the onion, tomato, lime, cilantro, and salt.

For the Venison Burgers

  • 1 Lb Ground Venison or Beef
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tbsp Ancho Chili Powder
  • 1 Tbsp Cumin
  • 1/2 Tbsp Dried Garlic
  • 1/2 Tbsp Dired Onion
  • 3/4 Tsp Sea Salt
  • 1/2 Tsp Oregano
  • 1/2 Tsp Thyme
  • Pinch of Coriander
  • Pinch of Cinnamon
  • Pinch of Cloves
  • 1/2 Roasted Poblano Pepper, chopped (Instructions above)
  • 1/4 Medium Roasted Onion, chopped (Instructions above)
  • 1 Tbsp Olive Oil
  • 4 Slices Pepper Jack Cheese
  • 4 English Muffins

Whisk together the vinegar and spices then add the venison, peppers, and onion to the mixture. Use a spatula to stir everything until combined. Allow to sit for at least an hour before forming the patties. Divide the mixture into four equal pieces and form into patties. Place in the fridge while you heat your grill, grill pan, or large pan over medium heat. If using the grill, place a cast iron skillet or oven-proof large pan on the grate of the grill and allow it to heat up. Add the olive oil to the pan or grill plate and place your patties on your heat source. Allow to cook for 4-5 minutes then flip and top with pepper jack cheese. Cook until the internal temperature reaches 160. While the burgers are cooking, toast the muffins on the grill or in an oven set at 400. Top the muffins with the burger patties, poblano peppers, and corn salsa.