Anyone have any good moose burger recipes that they are using? The last thread was from mid 2011.
Thanks
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Anyone have any good moose burger recipes that they are using? The last thread was from mid 2011.
Thanks
I use about two pounds of ground meat one egge and a packet of onion soup mix add a little water to mix .yummy .Dutch
Thanks Dutch, I made them this evening. Pretty straight forward and tasted great.
1 ½ pounds moose or deer burger
8 oz. bacon
¼ cup milk
½ cup Panko (Japanese bread crumbs)
2 garlic cloves minced very fine
1 tsp salt
Soak the Panko in milk and mash to a paste.
Fry bacon and keep all the fat and let it cool.
Add Panko/milk paste, bacon fat, salt and garlic to the burger.
Mix thoroughly and make 4 patties.
Barbeque.
The bacon can be eaten immediately.
Or put on top with a slice of cheese as bacon cheeseburgers.
Adding the bacon fat to the ultra lean moose burger helps with browning on the grill and makes a nicer chew.
Ill try these out, they sound good!
Key to making a good burger, out of ANY meat, is water. A Tablespoon or two, to keep them moist during cooking, especially when using leaner meats.
Applicable for Moose or Deer and really good with Beef too!
3/4 Wild Game Meat
1/4 Beef (Using this just to add the fat content into the burger)
Mix that in a bowl and let it sit while you do the rest.
(Note- If your doing 100% beef burgers, I suggest 70-80% lean, anything leaner just doesn't taste good)
The rest is depended on how much you like of the following ingredients- I love garlic and onions so i use lots.
Olive oil
1/2 finely chopped Sweet Onion or Vidalia Onion if there are available (these are the soft ball sized onions)
4-5 cloves of finely chopped garlic
2-3 sprigs of rosemary
1 shot of rye (Forty Creek is my go-to because of the sweetness)
1) In a hot pan with a good shot of oil, toss in the sprigs of rosemary, let them sit while they are releasing the flavours into the oil (2-3 mins)
- Alternatively, you could chop the rosemary up, sear it with the other ingredients - I leave them in the sprigs as I take it out after, GF doesn't like eating the rosemary leaf.
2) Add in the onions with the rosemary, let them get nice and soft, soaking up that rosemary infused oil (5 mins)
3) Add in the garlic, this will really only take 2 -3 mins to cook - you don't want them as soft as the onions.
4) 1 min after the garlic goes in, add the shot of whiskey. Rule- One shot for the burgers, One shot for the cook or hunter.
5) Take that off the stove and let it sit and cool for 10-15 mins (if you put it in the meat now you will a) start to cook the meat due to the hot oils b) won't be able to stir/ mix the meat around with your hands due to the hot oils)
In your bowl, you've got your meat mixture, you've waited 10-15 mins and now have poured on the onions and garlic (with or without the rosemary - up to you) and you add one egg. Mix that around like crazy, making sure that oil, garlic and onions are everywhere. Add some breadcrumbs, salt (sea salt) and cracked pepper and you can start to make your patties.
Remember, they need to be thick patties, in my opinion minimum 1"1/2 thick, mine are made closer to 2" thick. This will ensure the moose meat (or Deer/Beef) doesn't dry out. Also, when on the grill, treat the burger like a steak.
Rule # 1 - Don't play with you meat, don't take your flipper and press the burger down, don't touch it until you have to.
Rule # 2 - 3 min rule - 3 mins one side, turn it 180 degrees for another 3 mins - Flip and repeat 3 mins and 180 degree turn and another 3 mins. thats it.
Rule # 3 - Once done, put on a plate with tin-foil covering or in a covered container for at least 5 - 8, the burger is still cooking, the meat is relaxing and the juices are now flowing through the burger as it should.
I don't add cheese if its moose of deer.
If it's a beef burger, I either get real cheddar (Not the kraft square slices guys) or goat cheese. The goat cheese is a real hit with the rosemary flavouring.
Enjoy boys.