Wild Game Friday - Ep. 1 - Antelope, blue cheese, egg, avocado burgers
This article/video kicks off our first ever Wild Game Friday here at the goHUNT office. Each Friday we are going to bring you some of our favorite ways to cook wild game.
Disclaimer - We are not professional chefs, but we love cooking. So our goal with these is to showcase not only our favorite ways to cook wild game but these are also going to be recipes that are easy to make and with ingredients that are readily available.
Antelope, blue cheese, egg, avocado burger
This is probably my favorite way to cook a wild game burger. Simple, yet tons of flavor.
For this burger, I'm using the meat from my 2019 Nevada antelope, but you can supplement mule deer, elk or anything else. During the spring and summer, this is my go-to burger and while I used antelope for this version, it is fantastic with mule deer!
When I processed my antelope I ground the meat with bacon ends and pieces and then adding in some sage seasoning. I pretty much do the same with mule deer, elk, etc. Sometimes I'll switch it up and use some hot seasoning.
- I prefer a smoker style pellet grill. A trusty Traeger Tailgater has served me very well over the years
- 2 lbs of antelope meat (or any wild game meat)
- Blue cheese crumbles
- If you're not a fan of blue cheese, you can easily swap this
- A couple of avocados
- Several eggs
- One egg per burger
- Traeger Coffee Rub (coffee and black pepper)
- Traeger Sweet & Heat BBQ sauce
- Onion buns
- Don't go cheap on the buns (trust me here)
- Olive oil
If you're a visual person, be sure to check out the video below on how to cook these burgers.
Thaw the meat the night before. This makes it easier to work with the day you are cooking.
Take the ground meat and mix a healthy portion of the blue cheese in with the burger. Then make several patties.
Fill up the hopper with pellets and turn your smoker to the "Smoke" setting. Once this has run its course, crank up the heat to 375 or 400 degrees. These burgers were thick, so I changed the setting to 400.
Coat the burgers in oil. This helps them get a little crisp on the outside.
Place the burgers on the smoker. It should roughly take 5-7 minutes per side. When I make burgers I always tend to build them really hearty in size, so sometimes a little more time is needed to get them cooked to medium-rare.
If you have a big enough pellet grill, I like to cook the eggs at the same time as the burgers. So once I'm on the second flip of the burgers, I'll move the burgers to one side and place a cast iron griddle on the smoker.
Let the griddle heat up, coat it with oil and then cook the eggs on the griddle. It shouldn't take too long to cook the eggs, so just flip them once and you'll be good. While cooking the eggs, I'll coat them with some Traeger Coffee Rub.
Once the antelope burgers are cooked to your liking, pull them and the eggs off. Now you can lightly toast the buns. Once they're toasted, pull them off before they get burnt. Next cut the avocado into slices.
The moment you've been waiting for! Place one of the antelope patties on a bun, add some avocado, then add some Traeger Sweet and Heat, and add an egg. If you want, you can also add some additional coffee rub and/or more blue cheese crumbles.
Another great addition to this burger is adding some strips of bacon. Bacon goes good on anything!
A few other wild game recipes you might want to try too:
- Grilled wild game jalapeño poppers
- Garlic and herb buttered elk roast recipe
- Fire-roasted elk stuffed peppers