Venison Gorgonzola Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1.5 lbs Ground Venison
6.5 oz firm Gorgonzola, crumbled
3 Green Onions, trimmed and chopped
1 Egg, beaten
1 Tbl Worcestershire Sauce
.5 cup Quick Cooking Oatmeal
6 Sour Dough Hamburger Buns
Olive Oil



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, combine the Ground Venison, Gorgonzola, & Green Onions in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Incorporate the Egg & Worcestershire Sauce. Add the Quick Cooking Oatmeal, and blend enough to mix. Divide the mixture into 6 equal portions and form the portions into patties. Cover and let rest for 30 minutes. Prior to grilling the burgers, split the buns horizontally, and brush with Olive Oil. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. Assemble burgers and serve with tender lettuce leaves and tomato slices, as well as creole mustard and ketchup, if desired.