Roquefort-Stuffed Venison Burger

Clint Cantwell


  • 1 Pound  ground venison
  • 4 Tablespoons  Roquefort cheese crumbles
  • 1 Tablespoon  Cajun blackening seasoning
  • 4 Ounces  portobello mushrooms
  • 1 Tablespoon  black truffle olive oil
  • 4 Tablespoons  ketchup
  • 1 Tablespoon  balsamic vinegar
  • large heirloom tomato, cut into slices
  • 1/4 Cup  mayonnaise
  • green onions, charred
  • brioche buns, split and toasted

As editor-in-chief of, Clint Cantwell knows his barbecue –— especially when it comes to burgers. While we would take any burger recipe from him, his Roquefort-stuffed venison burger caught our eye because of its ease of preparation and the elegance of its ingredients. Tender venison patties are stuffed with the decadent cheese and topped with truffle-infused portobello mushrooms and balsamic-flavored ketchup to make this burger a must and one of our picks for the best out there. 

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Preheat grill to medium-high. Gently form ground beef into eight ¼-inch-thick patties. Place 1 tablespoon Roquefort cheese in the center of 4 of the patties, top with remaining patties, and pinch edges to seal. Sprinkle both sides of burger patties liberally with Cajun seasoning.

Grill burgers until thoroughly cooked through, approximately 6-8 minutes per side. Toss portobello mushrooms in black truffle oil and grill over direct heat until lightly browned. Remove from heat. Blend together the green onions and mayo. Spread evenly on top buns. Blend balsamic vinegar and ketchup.  Spread evenly on bottom buns. Place burgers on the bottom buns, top each with an even portion of portobello mushrooms and 2 slices of heirloom tomatoes. Add top bun and serve immediately.

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