Moose Burger
The World's Best Moose Burger
Every burger recipe claims to be the best in the world. Just like every backyard pitmaster claims to hold supernatural powers in cooking them. Believe me, burgers are the most passionate subject for debate when it comes to grilling. Globally! So, for the record, this is the best recipe ever and I am the burgermaster!
But a burger is not the most simple dish to grill. There are choices to be made and that makes it complicated. What meat should I choose? Should I pull the meat or just make a firm patty? What kind of bun should I bake? What ingredients should I add and of course the most passionate subject, how should I stack my burger?
What ever route you might choose, be sure it will be the best in the world!
This recipe is a moose burger recipe and the bun is gluten free.
For the patty, I chose fresh young moose meat and Mangalitsa pork. Moose is lean by nature, so pork adds fat and keeps the patty more juicy. It also helps keeping the patty in shape while grilling it.
Here are the instructions.
INGREDIENTS and PREPARATIONS
The Patty:
- 2/3 Ground Moose meat
- 1/3 Ground Mangalitsa pork
- Black pepper
- Kosher salt
Mix ground moose meat and ground Mangalitsa pork together. Season with black pepper and kosher salt.
Prepare equal sized 6oz (170g) patties and put them into a fridge for an hour or two.
The Bun (gluten free):
The Coleslaw:
This recipe is derived from American coleslaw and Italian coleslaw recipes.
- 1 ½ cups (400g) white cabbage
- 3 carrots
- Some parsley
- Some home made mayonnaise (see recipe below)
Shred white cabbage, grate carrots and grind parsley. Mix together in a kitchen bowl and put into the fridge.
The Onions:
- Red onions
- Balsamic vinegar
- Sugar
- Butter
Slice red onions and cook them in a pan on middle heat until they start changing colour and become a bit softer. Add splash of balsamico and some sugar. Cook until onions start to caramelize. Turn the heat off and put onions aside for later use.
The Mayonnaise:
- 1 cup (2dl) vegetable oil
- ½ Tbsp White-wine vinegar
- 1 tsp mustard
- ½ tsp salt
- Some black pepper
- 1 egg (room temperature)
Put all ingredients in a bowl. Egg goes last. Mix with handheld food processor until smooth homogeneous emulsion. Move to fridge.
Don’t forget to reserve cheese and tomato:
- Cheddar slices
- Tomato slices
GRILLING
Heat your grill up to 390°F (200°C) and prepare for direct heat grilling. Place burger patties onto the grill grate and cook 5 – 6 minutes.
Flip around, place slice of cheddar on top of each patty and cook another 5 minutes until cheese has melted.
Take patties off from the grill and start building your moose burger
STACKING THE MOOSE BURGER
- Cut the bun in half and place your patty on top of the bottom side of the bun. Cheese side up.
- Then one slice of tomato…
- …red onions
- …mayonnaise
- …coleslaw
- …and other half of the bun on top
- DONE!
By now, you should be a nervous wreck. Your guests have been waiting hungry and you feel unsure if it is a success or a catastrophe.
Thou shall not worry.
You have cooked the world’s best moose burger and it will make you a Backyard Super Chef.
Cheers!