Beer Butter Bourbon Venison Burgers with Pigman – Cluck & Squeal Seasonings and BBQ Rubs.

Name: Beer Butter Bourbon Venison Burgers with Pigman One-4-All Seasoning and BBQ Rub
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 burgers (1 lb meat)
Cuisine: Canadian
Ingredients: 1 lb ground wild game (venison, elk or moose), kept cold; 2 tbsp butter; ¼ cup minced sweet onion (or sweet red pepper or celery); ⅓ cup light beer (no bitter IPAs); 1 tbsp bourbon (or rye whiskey); 1½ tbsp (15 g) Pigman One-4-All Seasoning & BBQ Rub per pound of meat

Born on a hunting trip.

International game hunting star Brian “Pigman” Quaca and Cluck & Squeal founder Marc Cardinali met on a hunting excursion, and that trip kicked off a partnership that created one of the most versatile game seasonings around: Pigman One-4-All Seasoning & BBQ Rub.

Its rich, delicately herbal flavour is just right with wild game, and these beer butter bourbon venison burgers show it off.

Cluck & Squeal recipe

Beer Butter Bourbon Venison Burgers with Pigman One-4-All Seasoning and BBQ Rub

Prep 20 min

Cook 10 min

Serves 4 burgers (1 lb meat)

Method Grill, griddle or pan

Directions

Make the Wet Marinade

In a saucepan over medium heat, melt the butter and cook the onion until soft and translucent. Add the beer and turn the heat to high. Once it comes to a foaming simmer, add the bourbon, stir and let it bubble for a minute or two.

Reduce the heat to medium and stir in the Pigman One-4-All (1½ tbsp per pound of meat) until well incorporated. Remove from the heat and let it cool completely.

C&S Tip! The marinade should be at room temperature or cold from the fridge before it goes into the meat.

Seasoning being sprinkled into sizzling skillet on stovetop, perfect for BBQ rubs and all-natural cooking.

Mix the Burger

Gently mix the cold marinade into the cold ground meat. Cold meat and a cold marinade make the patties much easier to form. You can also let the seasoned meat marinate in the fridge until you're ready to cook.

C&S Tip! Don't overmix. Overhandling the meat makes a tough, odd-textured burger.

Form the Patties

Shape the meat into 4 patties. For thick (non-smash) burgers, press a thumbprint into the top of each patty to help keep the juices in.

Cook

Cook the burgers with your favourite method (grill, griddle or pan), about 4–5 minutes per side, until cooked through. Ground meat should reach an internal temperature of 160°F / 71°C. Enjoy!

Juicy burger patties with melted cheese grilling on barbecue grate, seasoned with all-natural BBQ rubs

Pitmaster notes

Tips & variations

Smash burgers. Skip the premix. Dash Pigman One-4-All on both sides of thin patties while they cook for a savoury crust.

Add some fat. When processing venison, elk or moose, grind in 15–20% well-raised beef fat for juicier burgers.

Make ahead. The marinade can be made the day before. Pre-make patties and freeze them for no-fuss dinners, picnics or unexpected company.

Beyond game. With lighter meats like pork, chicken or veal, the herbal flavour comes through even richer. Use up to 1½ tbsp per pound.

Beer Butter Bourbon Venison Burgers with Pigman One-4-All Seasoning and BBQ Rub

Born on a hunting trip.