Burger of the Month: Roquefort Stuffed Venison Burger
April 24, 2013
Recently I came in to a bit of ground venison, courtesy of a kind neighbor. What else do you do with a bunch of ground venison other than make a monster burger of the month entry? Make a Roquefort stuffed venison burger with truffled portobellos, heirloom tomatoes, charred green onion aioli and balsamic ketchup!
Roquefort Stuffed Venison Burger
1lb ground venison
4 tbsp. Roquefort cheese crumbles
1 tbsp. Cajun blackening seasoning
4 ounces Portobello mushrooms
1 tbsp. black truffle olive oil
4 tbsp. ketchup
1 tbsp. balsamic vinegar
1 large heirloom tomato cut into slices
¼ cup mayonnaise
3 green onions, charred
4 brioche buns, split and toasted
Preheat grill to medium high. Gently form ground beef into eight ¼ inch thick patties. Place one tablespoon Roquefort cheese in the center of four of the patties, top with remaining patty 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 hear until lightly browned. Remove from heat. Blend together the green onions and mayo. Spread evenly on top buns. Blend balsalmic vinegar and ketchup. Spread evenly on bottom buns. Place burgers on the bottom buns, top each with an even portion of Portobello mushrooms and two slices of heirloom tomatoes. Add top bun and serve immediately.
– Clint Cantwell, Grilling.com Editor