Moose Burgers
No fillers, just straight up tender and delicious meat! I love to make my own affordable burgers from the animals we have butchered for our family. Give moose burgers a try today!
Ingredients
- 2½ - 3 lbs ground moose
- 1 tablespoon salt see notes
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 tablespoon dried onion flakes
Instructions
- Mix seasonings well and decide on how many portions you want.
- To shape, I form a ball in my hand, then put it on a parchment lined tray and gently press it into a ½” thick patty. It will be 3+ inches in diameter. I stack parchment as needed and then pop the whole tray in the freezer.
- Let the tray freeze while you heat your pan, maybe 20 minutes or so. I like them firm to the touch but not actually frozen through.
- To cook, heat up grill, frying pan or griddle (i’m using my Blackstone griddle) to medium high. Grease the pan/grill if needed.
- Cook about 5-7 minutes, or until the burger is brown almost to the top on the sides, then flip.
- If using cheese, add it now on top. Cook until juices run clear/burger feels firm, another few minutes. If it's your first time cooking burgers from frozen don't be afraid to cut one open.
Notes
- Scale up or down however you like. I think 1 teaspoon salt per pound of meat is perfect. The other seasonings also have plenty of leeway so you don't have to think too hard when scaling, just go for it.
- 12 burgers will give you ¼ pound pre-cooked weight. I've also done up to 16 burgers depending on appetite or number of people.
Nutrition
Calories: 1816kcalCarbohydrates: 8gProtein: 248gFat: 81gSaturated Fat: 38gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 907mgSodium: 7832mgPotassium: 3914mgFiber: 2gSugar: 2gVitamin A: 1024IUVitamin C: 4mgCalcium: 168mgIron: 35mg
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