Blue Cheese Stuffed Venison Burgers

• 1 1/2 lb ground venison
• 6 oz bleu cheese
• 1 1/2 tsp + salt and pepper to taste
• 2 cups sliced yellow onions
• 8 thick slices sourdough bread
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 garlic cloves

Heat butter in a skillet over medium low heat. Once butter has melted, add sliced onions and season with 1 1/2 tsp salt. Saute about 15 minutes, stirring occasionally, until onions are golden and caramelized. Lightly season venison with salt and pepper. Begin forming half of a burger patty, about 3 oz, into a circle using palm of hand. Form a small well in center and place about 1.5 oz bleu cheese in center. Take another 3 oz of venison and place on top, sealing edges together. Heat a large skillet over medium high heat. Once pan is heated, add burgers and cook 3 minutes on each side, then place in 350 degree oven for 5 minutes, or until cooked to taste. Keep in mind venison can dry out quickly and is best when cooked medium rare. Brush olive oil onto bread slices then place in broiler for 5 minutes, or until lightly toasted. Slice garlic in half and rub over bread. Place burger on buns, top with onions and serve.

Cashel Bleu Cheese is a fantastic bleu cheese from Ireland. I chose it for this recipe because it is creamier than some other blue cheeses and it has earthy notes which mimic that of the venison. Feel free to use your favorite bleu cheese.