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Smoked Venison Burgers with Beer Cheese

Making some delicious Smoked Venison Burger with Beer Cheese for an epic fall meal. Paired with a light beer, its sure to hit the spot.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Main Course
Cuisine: American
Servings: 4 people
Author: Derek Wolf
Cost: $40

Ingredients

Venison:

  • 2 lbs Ground Venison
  • ¼ cup Favorite BBQ Seasoning
  • Canola Oil as needed

Beer Cheese:

  • 1.5 cups Sharp Cheddar shredded
  • 1.5 cups Swiss Cheese shredded
  • ¾ cup Whole Milk
  • ⅔ cup Keystone Beer
  • ½ cup All Purpose Flour
  • 2.5 tbsp Butter
  • 1 tbsp Dijon Mustard
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Garlic Powder
  • 1.5 tsp Cayenne Powder

Burger:

  • 12 slices Thick Cut Bacon cut in half
  • 2 medium Jalapeños sliced
  • ½ cup Mayonnaise
  • ¼ cup Crispy Onions
  • Pretzel Buns toasted
  • Tater Tots for serving
  • Beer Cheese for serving

Instructions

  • Preheat your grill for a two-zone indirect cooking method at medium high heat (about 350F).
  • Form your ground venison into ⅓ lb burger patties making sure to add an intent in the middle preventing the burgers from bubbling. Lather your burger with oil and generously season with your favorite BBQ seasoning. Place the burgers in the fridge for at least 30 minutes to set.
  • Add a cast iron skillet directly over the high heat from the grill. Cook your bacon in the skillet until nice and crispy, then pull off and let cool. Clean out the skillet and add back to the heat for your beer cheese.
  • With the skillet back to the grill, keep the temperature around 275F (pull the skillet over to the cooler side in order to achieve this if necessary). Add your butter, flour, garlic powder and cayenne powder to the skillet to melt and mix for 1-2 minutes. Once mixed, slowly add your milk and Keystone Beer in batches to fully integrate them and let the mixture thicken. Once mixed, add your mustard and worcestershire sauce then stir. Finally, add your shredded cheese and keep stirring until fully integrated and smooth. Once the sauce is done, pull it off and keep warm.
  • Keeping the temperature at 275F, add your burgers to the indirect side of the grill to smoke for about 10-15 minutes until they are about 145F. Once good, add your burgers over the high heat to cook till they are about 160F+ or for about 1.5 minutes per side. When done, pull off and let rest for 5 minutes.
  • Start building your burger with mayonnaise on the bottom bun, burger patty, some beer cheese, sliced bacon, more beer cheese, sliced jalapenos, crispy onions and top bun. Serve with some tater tots and beer cheese on the side. Enjoy!