1/3 c. mayonnaise
1 tsp. lime juice
1 tsp. Dijon mustard
1/2 tsp. grated lime peel
1/3 c. chopped green onions
3 tbsp. plain yogurt
2 tbsp. finely chopped jalapeno pepper
1/2 tsp. salt
1/2 tsp. pepper
1 lb. ground venison
8 hamburger buns, split
8 slices pepper Jack cheese

In a small bowl, combine the mayonnaise, lime juice, mustard and lime peel; cover and refrigerate until serving.

In a bowl, combine the onions, yogurt, jalapeno, salt and pepper. Crumble meat over mixture and mix well. Shape into eight patties. Pan-fry, grill or broil until meat is no longer pink. Serve on buns; top with cheese and mayonnaise mixture.

Yield: 8 servings.

Tip: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

These are especially tasty when they come from your very own 12 point buck.