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Prep Time:
15 minutes, Rest / Chill Time: 2 hours
Serves:
6 to 8
Grill time:
12

Great Canadian Moose Burgers

Wth Ykon Jack Glaze

Posted on June 24, 2013
Great Canadian Moose Burgers
Serves 6 to 8
Prep Time: 15 minutes, Rest / Chill Time: 2 hours
Grill time: 12

Ingredients:

    • meat thermometer
    • 4 tsp. + 1 tbsp. olive oil
    • 3 cups onions, sliced
    • ½ tsp + 2 tbsp. Orgasmic Onion Burger Seasoning
    • 1½ lb. ice-cold moose meat, ground
    • ½ lb. ice-cold pork, ground
    • 2 tbsp. Worcestershire sauce
    • 2 cloves garlic, minced
    • 6 burger buns
    • 1½ cups aged white cheddar cheese, shredded
    Yukon Jack Glaze
    • ¼ cup Yukon Jack Canadian Liqueur
    • ½ cup Map-o-Spread or maple syrup
    • ½ cup corn syrup
These burgers were great! They're incredibly satisfying, and the sweet of the Glaze melded well with the moose meat. You don't want to use a lean pork to do this. When you get your meat, make sure to get just regular pork, not lean or extra lean. You need the fat content to add flavour and juiciness to the end product. Sausage will do in a pinch, but don't get anything flavoured, like mild Italian.
Shape into 1-inch thick patties
Shape into 1-inch thick patties
Shape into 1-inch thick patties
Baste Liberally
Shape into 1-inch thick patties
Heap with Onions!

Great Canadian Moose Burgers

Serves: 6 to 8       Total Time: 145

Ingredients

  • meat thermometer
  • 4 tsp. + 1 tbsp. olive oil
  • 3 cups onions, sliced
  • ½ tsp + 2 tbsp. Orgasmic Onion Burger Seasoning
  • 1½ lb. ice-cold moose meat, ground
  • ½ lb. ice-cold pork, ground
  • 2 tbsp. Worcestershire sauce
  • 2 cloves garlic, minced
  • 6 burger buns
  • 1½ cups aged white cheddar cheese, shredded
Yukon Jack Glaze
  • ¼ cup Yukon Jack Canadian Liqueur
  • ½ cup Map-o-Spread or maple syrup
  • ½ cup corn syrup

Directions

Step 1
Get your hands dirty by using them to mix the pork and moose meat, Worcestershire sauce, garlic and 2 tbsp. of the Orgasmic Onion. Cover and refrigerate for at least an hour.
Step 2
After the meat has set for an hour, form it into 6-oz patties. You will get about 6 of them. You want them to be 1-inch thick. Place them onto a tray of waxed paper and have another layer of waxed paper between patties if you have to start stacking. Cover and refrigerate for another hour to rest and set.
Step 3
About 10 minutes before your burgers are chilled enough, you want to prep the Yukon Jack Glaze and the caramelized onions. For the glaze, you want to whisk the Yukon Jack, the maple syrup and the corn syrup. Set aside.
Step 4
In a large skillet, heat the 2 tsp. of oil over medium heat, slice, then add the onions and cook for 10 minutes or until they're golden brown. Stir occasionally and then season with the Orgasmic Onion. Set aside and keep warm.
Step 5
Oil your grids and then preheat the grill to medium-high, about 450°F to 550°F.
Step 6
Place the patties over direct heat and grill them for 5 to 6 minutes per side, basting liberally with the basting sauce, and turning them half way through grilling. When the meat is no longer pink and the internal temperature is 160°F, they're ready. Top each of the burgers with ¼ cup of cheese and allow that to melt.
Step 7
While your cheese is melting, brush the insides of your buns with 1 tbsp. of oil. Place the buns on the grill, cooking until they're toasted.
Step 8
Serve your Moose Burgers topped with a heaping pile of the onion and topped the way you like it. I recommend a slightly sweet and spicy barbecue sauce to go with the Yukon Jack Glaze.

What are friends for? Free Meat! Whether you're hosting a barbecue and the neighbours happen by, you have lots, so why not? Or a friend gives you some fantastic game meat to try in one of your recipes.

So yes, I got my hands on some ground moose (and some moose steaks, but those are for a later date), thanks to a friend right here in the office. I had to do burgers, especially with Canada Day and the 4th of July coming? You definitely need great recipes for those holidays.

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