With goat cheddar, onion-pepper melt and scallion sauce, this is one of my favorite burgers.
When moose hunting season arrives, my father is always in charge of the cooking duties at Randy's camp. For a couple of years now Dad prefers to prepare breakfast, lunch and dinner rather than going out hunting (I would do the same). He's really into planning what's going to be on the table for these couple of days, prepping some recipes in advance, and printing out the menu. I wish he could do it more often because he's a great cook. His hard work earns him a share of the meat and I benefit from it too because I get some whenever I visit. It's a special treat.
Moose has a slightly different taste from beef. Like most wild animals it feeds on the forest floor, which gives it a woody, unique flavor. It has a very low fat content compared to most meats and is quite tender.
Since we are in New-Jersey for the holiday season, I used a mix of local grass-fed beef and bison instead of moose.
Makes 6 burgers
Scallion Mayo
• 1 cup mayonnaise • 1 small bunch chopped scallions • 1 tablespoon whole-grain mustard • juice of half a lemon • red pepper flakes to taste
Use homemade mayo or store bought. Mix all the ingredients.
Onion-Pepper Melt
• 2 thinly sliced onions • 2 thinly sliced red bell peppers
Simply cook the onions and peppers in your favorite oil (be generous) on very low heat for about 20-25 minutes.
Meat
• 1 1/2 pound ground moose (or beef, deer, bison) • 1 teaspoon cinnamon • 2 tablespoons brown sugar • 1 bunch chopped scallions • salt and pepper to taste
Mix all the ingredients in a large bowl. Form 6 patties and cook as you would your normal burger. Barbecueing is always the best.
Garnish
• Goat Cheddar Cheese • Arugula
Serve on grilled buns or rolls.