Juicy Loaded Moose Burger Recipe
These juicy moose hamburgers are piled high with bacon, burger sauce and all the regular burger fixings.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Metal flipper
- Cast iron skillet
- Baking sheet
- Parchment paper
- Paper towel
- Large plate
- Meat thermometer
- Food processor (optional)
- Hamburger press (optional)
Ingredients
- 2 lbs ground moose meat
- 1/2 cup gluten-free bread crumbs (gluten-free or regular)
- 1 egg
- 1 tbsp gluten-free worcestershire sauce (gluten-free or regular)
- 1 1/2 tsp salt
- 1 tsp garlic powder
- 2 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 tbsp extra fat/oil/lard
Burger sauce
- 1/2 cup mayonnaise
- 1 tbsp ketchup
- 1/2 tbsp mustard
Toppings
- 1 pack of bacon
- lettuce
- tomato
- red onions
- pickles
- buns (gluten-free or regular)
Instructions
- Get your bacon started by heating up your oven to 350°F. Line a baking sheet with parchment paper and evenly lay your bacon strips across the pan. Bake it for roughly 30 minutes. Once it's done, transfer it over to a large plate with paper towel until you are ready to top your burgers. Optionally, you can fry your bacon in a frying pan at low heat, stirring regularly.
- In a large mixing bowl, mix together the ground raw meat, breadcrumbs, egg, worcestershire sauce, added fat, and additional seasonings.
- Using your hands, thoroughly mix everything together until the ingredients are fully blended. Optional: if you don't want to use your hands, you can also mix everything in a stand mixer or food processor.
- Using your hands or a burger press, form the burger meat into roughly 8 patties.
- Heat a large cast-iron skillet to medium-high heat.
- Add an additional 1 – 2 tablespoons of oil or lard to the frying pan and place roughly 3 – 4 patties in the pan carefully.
- Cook the first side until they start browning up nicely and look like they are cooked about halfway through. If your burgers start cooking too fast or burning, turn the burner down to medium heat.
- Flip your burger patties and cook on the second side for slightly less time, or until your burgers are cooked through.
- Transfer your burgers over to a large plate. Using a meat thermometer, check to make sure they are done. Moose meat should be cooked to an internal temperature of 165°F.
- Repeat this process for the next round of burger patties. If you don't want to cook them all, you can freeze each patty between sheets of parchment paper in an airtight container or freezer bags until you need them next.
- Meanwhile, toast your buns and prepare your toppings. Cut up your lettuce, tomato, red onion and pickles.
- Mix together your burger sauce in a small bowl or tupperware container.
- Stack your buns up high with a burger patty, bacon, lettuce, tomato, red onion, pickles and burger sauce. Enjoy the best moose burger you'll ever have!
Notes
Above in the blog post I provide ingredient substitutions, recipe variations, and storage tips.
The nutritional information above is based on 1 burger patty. Toppings and ingredients are not included in these numbers because they will vary significantly.
Nutrition
Calories: 177kcalCarbohydrates: 5.3gProtein: 26.6gFat: 4.8gSaturated Fat: 1gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 3gTrans Fat: 0gCholesterol: 90mgSodium: 555mgPotassium: 368mgFiber: 0gSugar: 1g
Tried this recipe?Let us know how it was!