Roquefort-Stuffed Venison Burger

Contributor
Roquefort-Stuffed Venison Burger
Clint Cantwell

As editor-in-chief of Grilling.com, 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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4
Servings
654
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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
  • 1 large heirloom tomato, cut into slices
  • 1/4 Cup mayonnaise
  • 3 green onions, charred
  • 4 brioche buns, split and toasted

Directions

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.

Venison Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Venison Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.

Nutritional Facts

Total Fat
31g
48%
Sugar
14g
N/A
Saturated Fat
7g
34%
Cholesterol
87mg
29%
Protein
38g
75%
Carbs
55g
18%
Vitamin A
68µg
8%
Vitamin B12
0.1µg
2.5%
Vitamin B6
0.1mg
6.4%
Vitamin C
8mg
14%
Vitamin D
0.2µg
N/A
Vitamin E
1mg
6%
Vitamin K
38µg
48%
Calcium
159mg
16%
Fiber
2g
9%
Folate (food)
28µg
N/A
Folate equivalent (total)
28µg
7%
Iron
7mg
38%
Magnesium
16mg
4%
Monounsaturated
7g
N/A
Niacin (B3)
9mg
47%
Phosphorus
124mg
18%
Polyunsaturated
8g
N/A
Potassium
297mg
8%
Riboflavin (B2)
0.6mg
32.8%
Sodium
854mg
36%
Thiamin (B1)
0.3mg
18.2%
Trans
0.2g
N/A
Zinc
0.9mg
5.7%

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