4 Great Cheese Stuffed Venison Burgers


As school lets out and we all take the first deep breaths of summer, somehow it just feels like the kickoff of grilling season. As the grills get warmed up, why not try a new burger recipe — like the one my youngest son asked me to make: a cheese stuffed burger.  Of course! And since we love venison burger around here, why not make a venison burger stuffed with cheese?! It’s a GREAT idea!


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The common complaint about venison burger is that when grilled it’s dry — for the obvious and wonderful reason: it’s lean! So an addition of cheese adds a lot. And the real fun is that there are plenty of cheeses to choose from depending on your palette.


First of all, use venison burger that doesn’t have a bunch of fat put into it. That seems to be a thing these days with plenty of deer processors — don’t let yours do that. Just say you want your venison straight. THEN…when it comes to you straight and super-lean, mix a raw egg into your ground venison before you cook it. This helps hold it together and from keeps it from being dry — I might also add that if you’re using wonderful lean venison, then try to use a good egg. Know what I mean?


Then it’s pretty simple:

Basic Venison Burger
1 1/4 pound ground venison
1 egg
1 T. Worcestershire sauce
Salt and pepper, for seasoning
Now mix it all up and there you go! Now DON’T OVERCOOK IT! Overcooking venison turns it into gray mealy stuff.


Now mold a small fistful of your burger into a ball and then using your thumb, create a “cave” (as my son calls it) to hold your cheesy stuffing — and now’s when you get to have fun. Here’s what you can add:


Bacon Cheddar V-Burgers

  • 4 oz. cheddar cheese (shredded)
  • 4 slices of cooked and crumbled bacon


Swiss Steaky V-Burgers

  • 2 T horseradish
  • 3 T steak sauce
  • 4 oz Swiss cheese (cubed — small chunks)


Mushroom, Blue Cheese V-Burgers

  • 6 oz. mushrooms, sauteed and drained
  • 4 oz. blue cheese crumbled


Chutney Cheese V-Burgers

OK, now we’re getting a little crazy!

  • Mix 1/2 cup chutney (peach, mango, or pear) with 1/2 cup crumbled blue cheese


Now make 8 – 12 patties, close them up, and grill away on medium heat. Enjoy!


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