Cheesy Venison Burger Helper

Did you grow up eating Hamburger Helper? I remember it fondly, but the homemade version is even tastier than the boxed stuff and a tad healthier for you too. Now I’m not saying this recipe is healthy cause let’s be honest – there is a whole lotta cheese in this dish, it is RICH. It is also super delicious. So if you’re looking for a low calorie meal, this ain’t it. But if you’re looking for a bowl of comfort food that is equally decadent and delicious, you’ve come to the right place.

This Cheesy Venison Burger Helper is lip smacking good, and I can’t wait for you to try it! The detail is all in the cheddar cheese; while any ole’ standard cheddar cheese block will do, you can up your game by getting a more “craft” cheese, even better it’s local and supports a local farmer! Some grocery stores have what I call the “bougie cheese section”, so be sure to check there for a one of a kind cheddar that might just take this recipe next level.







Coming up with creative ways to recreate traditional dishes we all have grown up to love is a very fun for me. Swapping the usual proteins (chicken, beef, pork, etc) for wild game can be difficult, but I’m always up for the challenge. I hope you enjoy this Cheesy Venison Burger Helper recipe as much as I do, and feel no sense of guilt when choosing to indulge đŸ˜‰ Life is too short to eat boring and bland recipes!

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Venison Burger Helper

Recipe by ruralrootsCourse: Dinner, Lunch, Pasta, Venison
Servings

4

servings
Prep time

10

minutes
Cooking time

16

minutes
Calories

300

kcal

Ingredients

  • 1 lb ground venison

  • 1 cup diced onion

  • 1 T beef “better than bouillon”

  • 1/2 tsp onion powder

  • 1 tsp minced garlic

  • 1 tsp yellow mustard

  • 1 TBS ketchup

  • 2 cups beef stock

  • 2 cups of medium shells macaroni

  • 1 TBS worcestershire sauce

  • 1/4 block velvetta cheese sliced

  • 1/2 cup of favorite cheddar cheese

  • 3 TBS sour cream

  • 1 TBS flour

  • Salt and pepper to taste

  • 3 TBS of olive oil

  • Fresh parsley for garnish, if desired

Directions

  • In a large skillet brown burger over medium heat, drain and set aside.
  • Add olive oil to skillet, add onion and garlic cook until onion is soft about 5 minutes.
  • Stir in flour, for 1 minute add in mustard, ketchup, bouillon, onion powder and worcestershire sauce. Sitr together and then add in beef stock.
  • Add shells and bring to a boil. Cover a cook for 12-15 minutes until liquid is absorbed.
  • Add in cheeses, stirring together to combine, be sure to turn your heat down.
  • Add the sour cream & burger. Stir around until burger is combined.
  • Top with a sprinkle of fresh chopped parsley, if desired, and enjoy!

Notes

  • You can substitute beef instead of venison.
  • Feel free to add your favorite cheese, just be sure it melts well.
  • If adding more macaroni be sure to add more liquid, you want the ratio to be even.
  • Top with shredded or grated parmesan if you want an extra cheesy touch!
  • You can cook your macaroni/pasta separate in boiling water per package instructions. Be sure to only use 1 cup of beef stock in the finished dish.