Looking and Cooking: Smoked mousse burger with pomegranate caramelized onions

I like selfmade burgers due to the flexibility with toppings. I begin my recreation burgers with a easy patty, seasoned solely with Montreal Steak Seasoning so as to add a bit garlic, salt and pepper to the bottom. From a patty base, the constructing blocks will be assembled to create a burger that showcases your private culinary fashion.

Wild recreation patties made with deer, moose, elk, bear, pronghorn, pheasant, and turkey are all scrumptious, and every recreation choice brings its power to the burger. Most wild recreation meat is extremely lean and requires the addition of a fats supply to extend the moisture of the burger patty. Bear meat is the exception and is a juicy, oily burger with none added native fats. Pheasant and turkey make for mild-flavored burgers. Moose meat has a delicate candy taste not present in different proteins.

When working with moose meat to make a burger, the added fats supply creates a extra tender burger with a barely higher texture. Fat will be added in a number of other ways. First, when grinding burgers, pork or beef fats will be added on to the combination. The great factor about including fats is that you simply management the ratio of meat to fats in your patty. I desire 90% meat to 10% fats. One other widespread ratio is 80% meat to twenty% fats.

The second approach so as to add fats is so as to add bacon throughout the grinding course of. Not solely does the bacon add fats, it additionally provides a pleasant salty bacon background to the burger patty. When including bacon, which I did for this specific recipe, I exploit a ratio of 80% moose to twenty% bacon.

Lastly, when you’re in a pinch and haven’t got entry to different fats sources, putting a tablespoon of butter within the middle of your patty works nice with moose meat. To insert the butter, form the bottom moose meat right into a ball, insert a tablespoon of butter into the middle of the ball, then type a patty disc.

components

  • 1 pound floor moose meat (fats is added both throughout the grinding course of or 1 tablespoon of unsalted butter is inserted into the middle of the patty)
  • Montreal steak seasoning
  • 1 tablespoon Worcestershire sauce
  • 3 giant yellow onions, minimize into skinny slices
  • 1 tablespoon olive oil
  • 1 tablespoon salt
  • 2 tablespoons pomegranate molasses
  • 4 slices smoked Gruyere cheese
  • watercress
  • 4 muffins

instructions

  1. Warmth the smoker to 500 levels. Be certain that the pellet field is full of the wooden of your alternative. I used cherry wooden for this burger.
  2. To caramelize the onions, warmth 1 tablespoon of olive oil in a big skillet over low-medium warmth. Add the chopped onions to the pan, stir till the onions are lined with oil, and go away them on low warmth for 10 minutes. Be certain that to stir typically to forestall the onions from sticking or burning. It is a gradual course of, so maintain the warmth low.
  3. After 10 minutes, add a tablespoon of salt to the onions and proceed cooking the onions for a further 10 minutes.
  4. Lastly, add the pomegranate molasses and cook dinner the onions for the final 10 minutes.
  5. Whereas the onions are caramelizing, form the mousse discs. In a big bowl, combine the bottom moose meat, Worcestershire sauce and Montreal steak seasoning. I add steak seasoning slowly to satisfy my private style. For a pound of burger, you normally find yourself with a couple of tablespoon of seasoning.
  6. Type patties and place them on the preheated smoker. Smoke the burger for 15-20 minutes. Soften cheese over patties if desired.
  7. For the burger, add a slice onto the bun, place recent arugula on the slice, then pile the caramelized onions on high of the pomegranate. Take pleasure in!

Lindsey Bartosh is an eighth technology Moab lady who loves mountaineering, searching, fishing, cooking, writing, pictures and works on her web site: www.huntingandcooking.com.


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