Bear Burger Recipes

BEER BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix the ground beef, onion, garlic, Worcestershire sauce, salt, and pepper in a bowl. Mix in the beer until absorbed by the meat mixture. Form into patties.
• Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

WILD GAME BURGERS

Steps:

• Prepare your grill for direct heat.
• Form the ground meat into six patties 3/4 to 1 inch thick. Season each patty on the outside with salt and pepper on both sides. Drizzle lightly with oil.
• Set the patties on the grill and close the lid. Grill for 4 minutes on the first side; time it.
• Don't touch the burger once you set it on the grill, or it will fall apart. When you lift the lid, it will release easily. Flip the burger and cook on the second side about 3 minutes more for medium rare, 4-5 minutes for medium, or until it's done to your liking. You can also use a meat thermometer: 120° for rare, 130° for medium, and 140° for well done.
• Remove the patties from the grill and serve immediatelyIf making cheeseburgers, top the patties with cheese after you flip them. The cheese will melt while the bottom cooks.
• Serve the patties on toasted kaiser rolls with lettuce and tomato; add mustard and ketchup if you like. And start telling stories about that deer you killed and butchered all by yourself...

BLACK BEAN BURGERS

Steps:

• Peel the onion, finely slice into rounds and place in a small bowl with the balsamic and a pinch of sea salt. Set aside.
• Halve, deseed and finely chop the chilli. Trim and finely chop the spring onions. Place both in a mixing bowl. Drain the beans and pat dry with kitchen paper. Add to the bowl, along with the breadcrumbs.
• Season, then scrunch the bean mixture together with clean hands. Divide into 3 balls, flatten into patties and place 2 in the fridge to chill for 10 minutes (wrap and freeze the spare for another day).
• In a small bowl, combine half the lemon juice, 1 tablespoon of extra virgin olive oil and the yoghurt. Season well. Trim the kale and mix into the dressing with the rocket. Put aside.
• Heat 1 tablespoon of olive oil in a non-stick pan over a medium heat. When the pan is hot, fry the burgers for 4 minutes on each side, or until golden. If they colour too quickly, reduce the heat.
• Slice the tomato and mozzarella into rounds and open the buns.
• When the burgers are almost cooked, top each one with mozzarella. Cover the burgers with a lid for 2 minutes to melt the cheese.
• Set another pan over a high heat and warm the bun halves, cut-side down, for 2 minutes or until toasted.
• Lift the onions out of the balsamic with a fork.
• Pop slices of tomato on each bun base, and a burger on top. Top with the balsamic onions and the bun lid. Serve the kale salad alongside.

BEAR BURGER

Steps:

• Turn your grill on and heat to medium-high, about 450F-500F.
• In a bowl, combine the bear meat, lime juice, cumin, garlic powder, onion powder, mustard powder, salt, and pepper. Mix everything together well with your hands or a fork so the flavors are distributed.
• Then, divide the meat into 4 sections. Form each section into a patty and use your thump to make a divot in the center of each one. This helps them stay juicy.
• Place the patties on the grill and grill for about 8-10 minutes per side. When you flip the burgers over, add the cheese if you're using it. Before removing the patties from the grill, make the sure internal temperature is 165F. Bear meat needs to be cooked to well done to be safe to consume.
• Assemble the cooked burgers as you like and serve!