Wild Game Burgers and Roasted Potatoes
Ingredients
For the burgers:
G 450 ground game meat (1/4 lb each deer, boar, bison, bear)
N 6 large russet potatoes (baking potatoes)
G 60 vegetable oil
N 4 Milk Buns
Fresh thyme, parsley and rosemary to taste
Sliced smoked cheddar cheese to taste
Tomato and lettuce to taste
Onion and pickles to taste
Duck egg aioli (see recipe) optional
Dijon Mustard
Salt and pepper
For the duck egg aioli:
N 1 large duck egg yolk (chicken eggs can be used, but use 2 yolks)
N 2 cloves garlic
G 5 Dijon mustard
G 60 extra virgin olive oil
G 60 grape seed oil
G 5 salt
N ½ lemon squeezed
Preparation
Duck egg aioli:
- Add all of the ingredients into a blender except the oils and the lemon juice. Puree the ingredients and slowly add the oils in a thin steady stream until the mixture thickens and is visibly emulsified.
- Add the lemon juice after the oil is incorporated. Aioli can be stored in the fridge for up to 5 days.
Roast Potatoes:
- Preheat your oven to 225° C (450 F), wash the potatoes and cut them in 8 pieces and lay flat on a baking tray lined with parchment paper. Drizzle with the vegetable oil and salt and pepper.
- Cook for 15’ and turn the potatoes, cook for another 15-20′ until golden on the outside and soft on the inside.
- Garnish with the chopped fresh herbs.
Making the Burgers:
- Mix the meat well in a large bowl to combine. Weight into 4 equal size balls with a scale. Press into molds or use a burger press between waxed paper.
- Preheat a large cast iron frying pan or bbq grill. Season the burger patty’s with salt and pepper.
- Cook the burgers for 3-5’ on either side depending on the doneness you prefer. For store bought ground meat it is recommended to fully cook to 75 degrees Celsius or 165 degrees Fahrenheit. Melt the cheese on top of the burgers and assemble with your desired toppings between toasted milk buns or brioche buns.
Other
ChefMichael Hunter
Wine CouplingColli Piacentini DOC Pinot Nero
Other Info Kcal 586* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60Kg and an average male weight of 80 Kg. Grinding the trim from your hunting harvest is a great way to maximize your efforts in the field and utilize the whole animal. Any combination of meats can be used to add into your burger mix. I enjoy trying different combinations of game animals and fowl on occasion. Trimmed meat from inside the ribs or the tougher meat from the shoulder, shanks and neck are ideal for the grinder. Tougher dark meat from the legs of game birds is also a great addition. The secret to a perfect burger is to use a burger press to pack the meat into a patty so you don’t need breadcrumbs or eggs to bind the meat. It’s best on its own with just a little salt and pepper! A cast iron pan will give the burger a crispier edge and crust which I really like, and a grill will give more or a smoky flavour, so you can cook however you prefer!
