Venison burgers stuffed with blue cheese and roasted mushrooms

2# ground venison
4 ounces fresh mushrooms
3 ounces blue cheese crumbles
Seasoned salt to taste
Spice rub to taste

To roast mushrooms
Slice mushrooms and toss with 2 TBS of olive oil and a pinch of salt and black pepper. Place in a pan and roast in a preheated 400 degree oven for approx. 15 minutes until soft and golden brown. Remove from oven and let cool.

Venison Spice Rub

1 TBS Juniper berries
1 TBS Fennel seeds
1 TBS Whole coriander seeds
1 tsp Whole black peppercorn
1 tsp Whole white peppercorn

Place whole spices in a sauté pan and toast in a pre heated 400 degree oven for ten minutes. Remove from oven and let cool. Grind spices to a medium coarseness using a pestle & mortar or electric spice grinder (coffee mill).


  • Portion venison into 12 balls 2 ½ - 3 ounces each. Pat into thin rounds approx. 4” inch in diameter and place on plastic wrap.
  • Place  ½ ounce of crumbled blue cheese and ½ ounce of roasted mushrooms on 6 of the patties. Cover with remaining 6 patties. Seal edges by pinching, making sure to seal any cracks where filling could ooze out.
  • Season with a pinch of venison spice rub and seasoned salt on both sides of patty.
  • Place on grill over hot coals and cook on each side for approx. 4-5 minutes or until meat is cooked through and you can see juices rolling from inside of burger.
  • Serve on toasted bun with your favorite toppings.

Makes 6 Burgers