Moose Burger with Wild Blueberry Onion Jam

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There’s nothing more Canadian than entering the great outdoors and hunting your own dinner. Moose is a delicious, lean meat endless in versatility. This recipe uses moose meat, cut with a beef to counter the leanness, and finished with a homemade jam made from foraged wild blueberries and red onions. It’s the essence of Canada between two buns.

1 Tbsp butter

1 cup thinly sliced red onion

1 Tbsp balsamic vinegar

2 Tbsp wild blueberry jam

1 lb(s) ground moose meat

½ lb(s) medium ground beef

1 ½ tsp salt

1 Tbsp vegetable oil

4 ciabatta buns

¼ cup full-fat Greek yogurt

1 cup baby arugula, lightly packed

To Make

1. Heat butter in a small pan over medium. Add in red onion and cook until soft and fragrant, about 3 minutes. Add in vinegar and continue to cook for another 2 minutes. Reduce heat to low. Stir in blueberry jam and simmer for 5 minutes or until mixture is thick.

2. Combine moose meat, ground beef and salt in a bowl. Divide meat into 4 portions and form patties using your hands. Pack tightly, but do not overwork meat.

3. Heat a large cast iron skillet over medium-high. Add in oil and gently place burgers down. Cook until a golden brown crust forms, about 4 minutes per side.

4. Cut ciabatta buns in half. Smear 1 Tbsp of Greek yogurt on to the bottom of each bun. Place burger on top of yogurt. Divide onion jam among burgers. Top with arugula and close with top bun.

Tofu Patties with Chili Lime Pineapple

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Add some tropical zest to your burger with a slice of grilled pineapple!
Courtesy of Alison Kent.

3 Tbsp (45 mL) olive oil
1 onion, chopped
¾ cup (175 mL) carrot, grated
2 clove garlic, minced
½ cup (125 mL) almonds, sliced or slivered
1 pkg (350 g) extra-firm tofu, drained
⅓ cup (75 mL) dry bread crumbs
¼ cup (60 mL) fresh cilantro or parsley, chopped
1 Tbsp (15 mL) each fresh lemon juice and sodium-reduced soy sauce
¼ tsp (1 mL) each salt and pepper
½ tsp (2 mL) Sriracha or Sambal Oelek (or othr hot sauce)
½ tsp (2 mL) fresh lime zest
4 1/2-inch-thick (1 cm) slices fresh pineapple, peeled and cored
4 deli-thin slices Swiss of Gouda cheese (optional)
4 burger buns, split and toasted
lettuce leaves
red onion slices
tomato slices

To Make;

1. In large non-stick skillet, heat 1 tablespoon (15 mL) of the oil over medium-high heat; fry onion, carrot and garlic, stirring often for 2 minutes. Stir in almonds; cook, stirring for 3 minutes or until vegetables are softened.

2. Transfer mixture to food processor. Add tofu; purée until smooth. Add bread crumbs, cilantro, lemon juice, soy sauce, salt and pepper; pulse to combine. Form into four, 1-inch (2.5 cm) thick patties. Wipe out skillet and return to stovetop.

3. Meanwhile, in small bowl, stir 1 tablespoon (15 mL) of the remaining olive oil with sriracha sauce and lime zest; brush all over pineapple slices.

4. In same skillet over medium heat, cook pineapple, turning once, until tender and lightly charred, 5 to 7 minutes. Set aside. Wipe pan and return to stovetop.

5. Heat remaining 1 tablespoon (15 mL) of oil in same skillet over medium heat; fry patties, turning once, and topping with cheese after turned, cooking until patty is golden brown and crusty, 8 to 10 minutes.

6. Top patties with pineapple, lettuce, onion and tomatoes.

Devious Diners Devilishly Delicious Southwest Burger

Credit to By Kim127

This burger is posted for the Zaar World Tour Burger Challenge 2007. In honor of my teammates, the awesome and outstanding Devilishly Devious Diners, I would dedicate this recipe to the friends I have made! I found that it was better to grill the bison burger on top of foil to ensure the burger stays together. The amounts used for the toppings on each burger would depend on the individual. I think these burgers would be outstanding with Bergy's recipe for Jalapeno Burger Buns

• 1 lb ground buffalo meat
• 2 teaspoons taco seasoning
• ¹⁄₃ cup salsa
• ¹⁄₄ cup guacamole
• ¹⁄₄ cup sour cream
• 3 slices jalapeno jack cheese
• canned green chili
• lettuce, shredded
• 1 tomatoes, diced
• French fried onion rings
• 3 buns

To Make:

1. Mix together bison burger, taco seasoning and salsa. Shape into 3 burgers.
2. Grill on medium heat on foil for 6-8 minutes each side.
3. Meanwhile mix together sour cream and guacamole.
4. Top burgers with cheese, grill an additional 2 minutes to melt cheese.
5. Place burger on bun, top with green chilies, diced tomatoes, french fried onions, and shredded lettuce.
6. Spread sour cream/guacamole mixture on top of bun and place on top of burger.
7. Enjoy.

Leftover Pancake Breakfast Sandwich

Recipe by: tiffany13

"A great way to use up leftover pancakes! We made this sandwich one weekend purely by accident. It's more of a knife-and-fork breakfast, rather than a eat-with-your-hands sandwich. There's room for lots of variation! I use the Buttermilk Pancakes II recipe for the pancakes." 

• cooking spray
• 1 egg
• 1 slice ham
• 2 leftover buttermilk pancakes
• 1 slice Cheddar cheese
• 2 tablespoons maple syrup

To Make:

1. Heat frying pan over medium heat and lightly spray with cooking spray. Crack the egg into the pan and break the yolk. Cook the egg to desired firmness. Warm sliced ham in the pan while assembling sandwich.

2. Toast pancakes in toaster and place one pancake on plate. Place egg on top of pancake. Pour 1 tablespoon of maple syrup over egg, place the cheese on top of egg, and a slice of warmed ham on top of the cheese. Top the sandwich with the second pancake and pour another 1 tablespoon of maple syrup over the top of the sandwich.

Buffalo Burger with Oka Cheese

Credit Matt Dunigan (Road Grill)

• 2 ¼ lb(s) ground buffalo meat
• ¼ cup red onion diced
• ¼ cup sun dried cranberries chopped
• 1 tsp fresh ground pepper
• Salt to taste
• Olive oil for brushing
• 6 slices Oka cheese
• 6 hamburger buns
• 1 cup Store bought apple cranberry chutney

Optional: garnish with red onion slices, lettuce and mayonnaise

To Make:

1. In a medium sized bowl mix together ground meat, onion, cranberries, salt and pepper. Knead until well combined. Form into 6 equal patties being careful to work with just the meat until it forms. Brush each side lightly with olive oil. Preheat grill to medium high (375F) (190C). Oil the grill to prevent sticking.

2. Place burgers on the grill and cook for 3-4 minutes per side for medium rare. Buffalo burgers should be served medium rare, as the lean meat doesn’t take well to over cooking. Flip burgers. In the last minute of cooking, top with cheese and close the lid of the barbeque. Remove burgers from grill when cheese has melted. Serve with store bought apple cranberry chutney, and garnish with red onion, lettuce and mayonnaise if desired.

Kangaroo Burgers

Recipe by: Kathy
 

"Cheap and cheerful. Even my children loved them. Add any burger fillings that you like." 

• 2 pounds ground kangaroo meat
• 1 small onion, minced
• 1 teaspoon caraway seeds
• 1/2 bunch fresh thyme
• 1 egg
• 1 teaspoon lemon zest
• salt and ground black pepper to taste
• 1/4 cup bread crumbs, or as needed
• 1 tablespoon vegetable oil
• 8 sandwich buns, split
• 8 leaves lettuce
• 8 thick slices tomato

 

To Make:

  

1. Mix the kangaroo, onion, caraway seed, thyme, egg, and lemon zest together in a bowl; season with salt and pepper. If mixture is too wet and sticky add breadcrumbs. Shape the mixture into 8 balls and flatten. 

 

2. Heat the oil in a skillet over medium heat; cook the burgers in the hot oil until the burgers are cooked through and no longer pink in the middle, 5 to 7 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve the burgers on the split buns with lettuce and tomato.