Moose Hamburger Sandwich
This was not supposed to be a recipe for a moose hamburger sandwich. I was going to make moose sliders, but I got side tracked along the way.
In all seriousness, I really was going to make sliders. You know, those great little burgers (mini sandwiches) they serve as appetizers at bars and tap houses. I drove into town to buy a few groceries and ended up buying some real nice and fresh regular sized buns. Oh well, there goes that plan! lol
It's a simple and delicious recipe that I prepared on the stove (and oven) using a cast iron skillet. I've recently had a new appreciation for cooking with cast iron fry pans (and Dutch ovens)... and I really am enjoying it.
Ingredients for a Moose Hamburger Sandwich
- One quarter pound moose mince (ground moose)
- Thick sliced bacon (one slice per burger)
- Wild mushrooms - sliced
- White onion
- Fresh tomato slice
- Sun dried tomato
- Slice of Danish Fontina Cheese
I started my preparation by making four patties from a pound of moose meat. I actually weighed it and each patty was 4.1 ounces. That worked out well didn't it?
1/4 Pounders!
I started by cutting the bacon slice into two so that it would fit the burger, then fried it. Well, truth be known, I baked it in the cast iron frying pan. Set your oven at 350 deg F and bake for about 20 minutes (not quite cooked). No splatter on your stove top that way!
At that point I removed the pan from the oven and put it on the stove top set at a medium heat.
Once the bacon was almost done I put it aside and sautéed the onions until opaque right in the bacon fat. Once the onions were almost done I added the mushroom slices and continued to fry for about 4 minutes. Flipping them periodically. Once complete I pushed them aside (put the bacon back into the pan now too) and added the moose patty.
At this time I prepared the bun. I like to toast my buns, so into the toaster it went.
My toaster takes three minutes, so when the bun popped up I flipped the moose patty. Added the cheese slice and a little bit of sun dried tomato, and let it continue to cook. Which worked out to be about another 3 minutes.
Once the bun was out of the toaster, I added mayonnaise on one side and mustard one the other. Some people like to butter the buns but I prefer mine dry. I like my burgers simple... I want to taste the meat, so not weird sauces on mine (IE: no barbecue sauce or anything like that). I placed the meat on the mustard side of the bun and placed the bacon on top of that. On the other side of the bun, I added the sautéed onions, mushrooms and a fresh tomato slice. I topped the whole works off with a sprinkling of salt and fresh ground pepper.
I thoroughly enjoyed this moose hamburger and washed it down with a pint of good local ale.
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Good
morning Mark, I want to thank you again for your outstanding service. As luck
would have it, when I arrived home after work yesterday the moose call was in
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Ed
Manya from Tampa Bay said: My sister-in-law came down with a box of goodies from Alaska. One was a moose steak. I have thought about cooking it but didn't know how. I looked on your site. Thank you so much for having such wonderful ways to fix moose.
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your site and how much I appreciate all the help you give everyone. I have
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for all your hard work. Again, it's a fantastic site, keep up the great work."
Dale emailed us:
Cool website, nice to see others that consider the moose as a majestic creature. We are going to park the quads this year and use the boat, get away from the others. Will let you know if it is a successful hunt.
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