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Beer Butter Bourbon Venison Burgers with Pigman One-4-All Seasoning and BBQ Rub - Cluck & Squeal Seasonings and BBQ Rubs.

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

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


1 lb wild game meat – set aside and refrigerate. (see processing TIP at 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 


Make the Burger Mix 

In a saucepan over medium heat, melt the butter and add the onion, cook 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 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 in the ground meat.    

Mixing the Burger 
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 thumb print 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!   

Easy Burgers with Pigman ONE 4 ALL Seasoning 

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

Add a maximum of 1.5 tbsp of the PO4A (15g/lbs max) per pound to the ground meat of your choice.   

PRE-MAKE and form into burger patties and cook or freeze for future flavorful easy meals.   

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.  

PROCESSING TIP for Wild Game (Venison, Elk & Moose)  

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.  

  • 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. 

#barbecue #BBQ #foodiegram #foodie #smokerlife #fish #burger #fire #grilling #smoked #competitionbbq #fireitup #venison #smashburgers #comfortfoodie #foodblogger #foodphotography #foodfeed #easyrecipes 

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