Venison Burger with Cranberry Muenster


  • 1 # ground venison
  • 4oz Blaser’s Cranberry Muenster
  • 4 each Hamburger buns
  • 4oz Lingonberry or cranberry chutney
  • 4oz Horseradish sauce
  • *Seasoned burger spice rub

*Burger Spice Rub

  • 1/4 cup brown sugar
  • 2Tbs sea salt
  • 2Tbs paprika
  • 2Tbs ground black pepper
  • 1Tbs onion powder
  • 1Tbs garlic powder
  • 1Tbs toasted fennel seed
  • 11/2 tsp ground cumin
  • 11/2 tsp dried sage
  • 1 pinch crushed red pepper (or to taste)
  • 1 pinch ancho chili powder (or to taste)


  1. Patty ground venison into 4oz portions. Season generously with burger spice rub and place on grill. Once grill marks are present flip and sear other side of burger.
  2. Spread chutney on top of burger and top with a slice of cranberry Gouda. Continue to cook until cheese is melted and or meat is desired temperature. I do not recommend overcooking venison.
  3. Toast bun and spread horseradish sauce on bottom of bun. Place burger on bun. Enjoy!!