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The perfect beer cheese wild game burger recipe

Beer cheese venison burger recipe

If you are like me, nothing beats a good burger. The variety of flavors and textures creates a classic eating experience perfect for warm evening cookouts. There are quite a few beer cheese recipes out there, but this is my version of this outstanding combo. If you have ever wanted to try something new with your elk or deer meat, give this recipe a try!

Ingredients

Wild game beer cheese burger ingredients

Here is the list of ingredients you will need for this recipe:

  • 1 lb. ground elk/deer
  • Kaiser rolls or sourdough pretzel buns (I highly recommend using pretzel buns)
  • Kosher salt
  • 1 sliced onion
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 bottle of beer (lagers and ambers work well, but feel free to experiment with your favorites)
  • 12 oz. grated medium cheddar cheese
  • 1 teaspoon Frank's Red Hot Sauce
  • Freshly ground black pepper to taste
  • Worcestershire sauce


Directions

Step 1: Form patties

Take ground elk/deer meat and separate into three to four equal size patties. Place in refrigerator until ready to grill.

Step 2: Make beer cheese

To make the beer cheese, begin with a medium saucepan and add two tablespoons of butter. Once butter is melted, whisk in two tablespoons of flour until fully mixed and light brown.

Saucepan making beer cheese

Slowly whisk in half of the bottle of beer until mixed well. Let the mixture slowly warm, stirring occasionally. Once the beer mixture is warm, begin adding grated cheddar, stirring to melt.

Adding cheese to the pot

Continue adding cheese until thickened. Remember: Once the cheese cools, it will thicken slightly so don't make it too thick too soon. Add one teaspoon of Frank's Red Hot Sauce and black pepper to taste (about a quarter to a half teaspoon). Leave simmering, stirring occasionally, to prevent scorching the cheese.

Making the beer cheese

Step 3: Grill onions

Grilling onions for venison burger

To prepare the onions, slice one medium onion into thin slices. Add one tablespoon butter to skillet on medium heat. Once butter is melted, add onions and a dash of Worcestershire sauce. Stir occasionally to ensure onions are browned all over and slightly crisp.

Continued below.

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Step 4: Grill patties

Grilling wild game burgers

You can cook the patties over an open flame or in a skillet. I prefer a skillet because I find that hand-formed patties do not hold up as well on an open flame grill. Your experience may be different, though, so do whichever you prefer. Cook patties to desired level of doneness.

Step 5: Build the burger

Now it is time to build the masterpiece. Begin with the bottom bun from your kaiser or pretzel roll (again, I highly recommend the pretzel roll as it complements the taste of the beer cheese well, but if you do not like sourdough or if the store is all out of pretzel rolls, go with the kaiser roll). Spread Dijon mustard on bottom bun to round out the flavors of the burger.

Spreading dijon mustard on burger bun

Next, place your grilled patty on the bottom bun and then pile the grilled onions on top.

Burger patty with grilled onions

Next, drizzle beer cheese on top of onions so that it runs all over the burger. It should be thick enough that it does not just run right off, but thin enough that it is easy to drizzle. If it comes out like honey, it is too thick and can be thinned out by adding beer; if it is thin like milk, thicken it with more cheese.

Step 6: Fries and enjoy

Fry or bake some sweet potato fries to go with the burger and be sure to wash it down with another beer from the six-pack you bought.

Finished venison beer cheese burger

Be sure to let us know what you think after you try this recipe!

 

 

 

5 Comments

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thomas a. - posted 2 months ago on 03-20-2017 07:15:54 am

Mix an egg with the ground meat and it won't fall apart so easily.
I usually mince some fresh onion and add it in the meat mix along with some various spices. It adds moisture to 100 percent venison.

Stefan Wilson
Stefan W. - posted 2 months ago on 03-20-2017 04:25:50 pm
Rio Rancho, NM
goHUNT INSIDER

Thomas, That is a good idea. Venison does not like to hold together like beef since it is so lean so anything that might help is worth a shot!

Justinsorensen1983
Justin S. - posted 2 months ago on 03-23-2017 11:56:33 am
goHUNT INSIDER

I found that my venison can stick together better then beef if I ensure all blood is drained, and then add Bragg Liquid Amino to the meat. I season with my favorite seasons and let it sit in the fridge for another 3 to 4 days. When you make your patties the meat will stick together like glue and the meat will be moist and delicious. I am definitely going to try this Beer cheese burger this week.

Robert H. - posted 1 month ago on 04-05-2017 10:43:37 am
Layton, Ut
goHUNT INSIDER

Made these last weekend and the beer cheese turned out great. Thanks for throwing this article out please keep them coming.

Stefan Wilson
Stefan W. - posted 1 month ago on 04-17-2017 12:43:47 pm
Rio Rancho, NM
goHUNT INSIDER

Justin, That is good advice. Let me know what you think of the burgers once you try them.

Robert, Glad you liked it! I am always trying new ideas with venison since that is predominantly what we eat. I will see what else I can come up with.