Cheesy Venison Quesadilla Burger

Buns are BORING! Rather than slapping a fine venison burger between two lifeless halves of a bun, spice it up, and sandwich it between two mini quesadillas stuffed with cheese and jalapenos!

Cooking Time



  • 1 Lb. Ground Venison
  • 8 Small Tortilla Shells (4 per burger)
  • Fresh Jalapenos (Sliced)
  • Shredded Colby Jack Cheese
  • Salsa con Queso Dip
  • Shredded Lettuce
  • Tomato
  • Sour Cream


  1. Cook 3 strips of bacon. Set aside.
  2. Form two ½ pound venison burger patties. Fire up the grill.
  3. Construct the quesadilla buns by placing shredded cheese, jalapenos, and a dollop of salsa con queso on one shell and top it with the other. Lightly brush oil onto the outer sides of the shells, or simply lightly oil the pan.
  4. Grill your burgers on medium-high heat. After the first flip of your burger, start cooking your quesadilla buns on a frying pan or skillet over medium-high heat. Flip once golden brown.
  5. Remove mini quesadillas from heat when both sides are golden brown. Stack the burger patty, cheese, lettuce, tomato, bacon, and a dollop of salsa con queso onto one of the quesadillas and top with the other.
  6. Cut into quarters and serve with a side of sour cream dipping sauce.
Hunt us down