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Discussion Starter · #1 ·
Little Fatties, thick juicy wild game burgers that fit on a slider bun:

Mix in a little Worcestershire powder, salt and pepper. I like to spray Amesphos, a phosphate, on the ground meat to help retain moisture and enhance the flavor:


Form the patties with a plastic mayonnaise jar lid:


Cut cheese, or even a hot pepper, with the same jar lid. Poke the center of the burger with your finger and it will cook faster....uh...the burger will cook faster, not your finger:


These burgers will fit on a slider bun perfectly. The burgers will shrink a little allowing the cheese to wrap around the sides:


Thick n juicy:


How 'bout some grilled onions and mushrooms?
 

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Wyogoob, you really should put together a cook book.

My wife even likes to see your ideas. I think wives would
Be willing to cook the wild game with some of the possibilities you provide.
In a bunch of cases that is a problem when wild game is brought home.
 

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Discussion Starter · #4 · (Edited)
Mushroom burgers

I had about 2/3 cup of mushroom paste left over from making Wellingtons. Added it to 1 1/4 lbs of ground elk burger. Cooked the fatties on the BBQ over mesquite chips. Turned out really good.


Mushroom Paste (Duxelles)

Ingredients:
· 8 oz - fresh mushrooms, chopped
· 1 medium - onion, chopped
· 2 cloves - garlic, minced
· 2 tbsp - fresh parsley, minced
· 14 oz can - beef broth
· 1 tbsp flour
· 2 tbsp - butter

Instructions:
· In a large bowl blend the mushrooms, onions, garlic and parsley.
· Mix the flour with the broth.
· Put the mushroom mixture in a blender, add the broth and run on "chop" until the mixture is a coarse paste. It's best to divide the ingredients in half and do this step twice.
· Over medium heat melt the butter in a large skillet. Add the mixture and cook until most of the moisture is gone, until the mixture is a dark thick paste.

Pressed out the patties using a mayo jar lid:


Fat n juicy on toasted slider buns:


 
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Goob, if you put some saran wrap over the lid before you press the burger into them the formed burgers will pop right out and look even more perfect.
 

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Discussion Starter · #6 ·
Goob, if you put some saran wrap over the lid before you press the burger into them the formed burgers will pop right out and look even more perfect.
That's a great idea. Mine get hung up on the threads sometimes.
 

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I also have a number of lids that hold different weights of burgers up to a good 1/2 lb burger. I just mark the lid with a sharpie with what weight it holds.

I can vary the size depending on who I am feeding.
 
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