Beer Butter Bourbon Venison Burgers

Beer Butter Bourbon Venison Burgers with Pigman One-4-All Seasoning and BBQ Rub comes to us thanks to our friends at Cluck & Squeal.

International game hunting star Brian “Pigman” Quaca and Cluck & Squeal founder Marc Cardinali met while on a hunting excursion that kicked off the development of a unique partnership that has created one of the most versatile game seasonings available for all hunters, anglers, home chefs, and the world to enjoy.

• Pigman's ALL-R-ONE Seasoning and BBQ RUB.
• Pigman One-4-All Seasoning + Cluck & Squeal Tasty Hot

INGREDIENTS:

• 1 lb wild game meat – set aside and refrigerate. (see processing TIP at the end of recipes below)

For the wet marinade:

• 2 Tbs of butter
• ¼ cup sweet onion minced (substitutes: sweet red pepper or celery)
• 1/3 cup of light beer (NO bitter IPA beers)
• 1 Tbs Bourbon (or Rye Whiskey)
• 1.5 Tbs (or 15 grams) Pigman One 4 All Seasoning per pound of ground meat

INSTRUCTIONS:

Make the Burger Mix

1. In a saucepan over medium heat, melt the butter and add the onion, cooking until semi-soft or transparent.  Add the light beer and increase the heat to high.  Once you achieve a simmering boil that may foam, add the bourbon and stir.  Allow the alcohol to cook off for a minute or two.  Reduce the heat to medium and add the Pigman One 4 All seasoning (1.5 Tbs/lbs of meat) to the pan, stir until incorporated well. Remove from the heat and let it cool.  This can be premade ahead of time, even the day before, and refrigerated.  Tip: It is ideal for the wet marinade to be at room temperature or cold from the fridge before mixing it gently into the ground meat.   

Mixing the Burger

1. Mixing cold meat with a cold, wet marinade will make it easier to form into burger patties. You have the option of premixing as well, and let the seasoned meat marinate in the fridge until you are ready to form and make the burgers.

Tips: Overhandling or over-mixing the ground meat will make for a tough & odd-textured burger. Do not forget the thumbprint on the top of the patty when making thick non-smash burgers; it will help retain the juices within the burger patty.  Cook using your favourite method and to your desired internal meat temperature (“doneness”). ENJOY!  

Rich & delicately herbal flavour when used with wild game meats, but not too much, it's just right. When used with lighter flavoured meats like pork, chicken, or veal, the herbal flavour is much richer.  

1. Add a maximum of 1.5 tbsp. of the PO4A (15g/lbs max) per pound to the ground meat of your choice.  
2. PRE-MAKE and form into burger patties and cook or freeze for future flavourful, easy meals.  
3. SMASH BURGERS: While cooking, try adding dashes of the POA4 seasoning to both sides of the patty to give it a savory crust.  Smash burgers are usually thin, so no pre-mixed seasoned meat is necessary. Just add to the surfaces and cook to perfection. 
4. PROCESSING TIP for Wild Game (Venison, Elk & Moose) 
5. When processing your harvested game animal, think about pre-making burger patties. They are a great grab out of the freezer and a no-fuss cook for dinners, picnics, or when unexpected company shows up. 
6. TIP – Add 15-20% of beef fat to wild game meats when grinding for ground meat when processing to make burgers or for later uses for other meal ideas. I prefer fat from well-raised beef for wild game.

💡 Want to swipe through this recipe? Check out our Instagram Carousel post for the full step-by-step.