Oh Canada! Is that really a Moose Burger?

By / Food / August 3rd, 2015 / 2

In the heart of barbecue season, it is hard to argue that one thing is better than another when it comes off the grill. But I will make the argument that organic meat has a better flavour, and things don’t get much better than wild game.

I’m not a hunter myself, but I know a few friends who are and, lucky for me, they are generous enough to share. I have had many different kinds of game, but I clearly remember the first time I tried moose. I was in Vancouver on a trip and the friends I was staying with told me they had a surprise for me: MOOSE! They had a freezer full of it. All I had to do is tell them what I wanted to try and it would be on the menu. We pulled out a few pounds of ground moose and a few steaks (each had to be about one and a half pounds). I remember that the meat was much darker than I expected and much more lean that I would have thought (hence the need for some additional fat in the recipe; I learned that the first time we made it).

We grilled everything up the next evening. The smell filled the house and the table was completely full. As we let the meat rest, my mouth was watering with anticipation. And the first bite did not disappoint. The meat was much milder and much less gamey than I expected and had remembered from my other wild game experiences. It was great and quickly made its way near the top of my list of favourite game meats.

If you ever get the chance to try moose, I highly recommend it. I can’t wait for the next time that I am lucky enough to have some shared with me again.

moose burgers
  • 1 lb ground moose (or any meat of your choice)
  • 1 egg
  • 1 shallot (finely chopped)
  • 1 garlic clove (finely chopped)
  • 2 tbsp mustard
  • 2 tbsp butter (cold and cut into small pieces)
  • 1/4 cup parsley (chopped)
  • 1 tbsp salt and pepper (each)

In a bowl, mix all ingredients together. Do not mix. Form into 4 equal balls and press out into flat patties (approx. 1/2 inch thick). Cover patties and place in the fridge for 15 to 30 minutes.

Preheat your barbecue on medium-high heat 15 minutes prior to cooking.

Grill on first side for 3 minutes. Flip and grill for 2 minutes. Rotate by 90 degrees (for the perfect hash mark) for another 2 minutes. Flip over (back to first side) while rotating for an additional 2 minutes.

Do not overcook as the meat will dry out easily. Serve with your favourite bun and toppings, and enjoy.


Comments are closed.

North America’s Longest Running Food & Wine Magazine

Get Quench-ed!!!

Champion storytellers & proudly independent for over 50 years. Free Weekly newsletter & full digital access