Burgers Archives - Wife Of A Hunter

Beer Cheese Venison Sliders

Sophie May — Wed, 23 Mar 2022 01:19:00 +0000

I’ve been on a slider kick recently and these Beer Cheese Venison Sliders are a nice addition to the repertoire!

This kind of started with Kings Hawaiian reaching out to me asking if they could send me a care package, which I mean of course! I guess they’re doing a little media campaign because I’ve seen multiple Instagram pages get the same package I got.

They decided to send me their pretzel slider buns and I thought, what goes better with pretzels than beer cheese?? I decided to go to town with that idea. A little note on this recipe is I don’t drink. So, in making a beer cheese you can use a beer you like, or in my case, one I saw a lot of people on the internet recommending 😂.

I used a Yuengling, and the beer cheese turned out great! The burgers were very solid too.

Overall, they were quite tasty. This recipe makes a lot of beer cheese and burger meat, but if you half the recipe you’ll still have plenty of burgers to go around! Let me know what you guys think of the recipe and ENJOY.

Beer Cheese Venison Sliders

Delicious venison sliders slathered in beer cheese!

Course Main Course

Cuisine American

Keyword Beer Cheese, Burger, Slider, Venison

Total Time 1

Author Sophie May

Ingredients

Pretzel slider buns I used Kings Hawaiian

Burger

2 T Worcestershire sauce
2 lbs venison burger I used 90/10 lean to fat
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tsp pepper

Beer Cheese

4 T salted butter
4 T all-purpose flour
1 C lager I used Yuengling
1+3/4 C milk
2 cloves garlic finely grated
1.5 T Dijon mustard
1/2 tsp Worcestershire sauce
4 C cheese I used sharp cheddar and swiss
2 T corn starch* ONLY if you shred your own cheese
1 tsp hot sauce I used Louisiana Hot Sauce
1 tsp salt
1/2 tsp pepper
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne powder

Instructions

Burgers

Combine meat and seasonings.
Heat grill to medium temperature. Let meat rest while grill heats up.
Shape patties to a size that will fit your bun.
Grill 3-4 minutes each side or until done.

Beer Cheese

Melt butter over medium heat in a sauce pan.
Add flour and whisk to combine until smooth. Continue cooking this mixture for another minute to make a very light roux.
Slowly whisk in beer and milk.
Add garlic, mustard, Worcestershire sauce, hot sauce, salt, pepper, onion powder, garlic powder, and cayenne pepper. Stir for 4-6 minutes or until the back of a wooden spoon is coated.
Add cheese and combine. Remove from heat. If too thick you can add a little bit of milk at a time.
Assemble your burgers and ENJOY!

Notes

* Add cornstarch to your cheese if you shred it yourself. Just toss it together. This helps absorb the excess oil.

The post Beer Cheese Venison Sliders appeared first on Wife Of A Hunter.

Buffalo Pheasant Burger

Sophie May — Wed, 09 Mar 2022 01:49:47 +0000

A Buffalo Pheasant Burger gives you the healthiness of a chicken burger without the boringness of one.

It is crazy people think there’s only one way to cook an animal. If you were to ask someone their favorite way to cook pheasant, it would probably include some sort of cream of mushroom soup. I reject this premise and instead bring you a tasty burger recipe!

I might’ve stolen this idea from Hopdoddys, a chain burger place in Texas. I saw an Instagram ad for a new buffalo chicken burger, and it looked delicious! I decided I could do the same thing with pheasant.

Besides the tastiness of the burger, it is also topped with some cilantro mayo, and a carrot and celery slaw. As long as you have a grinder this is an easy recipe to duplicate!

If you have some pheasant burning a whole in your freezer, and you’re tired of your average soup, give this recipe a try! Let me know how it goes in the comments and ENJOY!

Buffalo Pheasant Burger

Delicious pheasant burger! Any other white game bird would work too.

Course Main Course

Cuisine American

Keyword American, Buffalo, Burger, Pheasant

Prep Time 30

Cook Time 20

Total Time 50

Servings patties

Author Sophie May

Equipment

LEM Big Bite Grinder #8

Ingredients

Burger

1.5 lbs pheasant skinless and boneless
0.5 lb pork fat
3 green onions chopped white and green
1 oz Ranch seasoning packet
2 T Frank's Red Hot
salt to taste
pepper to taste

Carrot and Celery Slaw

10 oz matchstick carrots
1.5 C celery finely chopped
1/4 C light mayo
1/4 C Frank's Red Hot
1/2 T sugar
1 tsp pepper
1 tsp salt

Cilantro Mayo

1 C light mayo
1/2 tsp salt
1/2 tsp pepper
1 T Frank's Red Hot
1 bunch cilantro

Toppings

extra sharp white cheddar
burger buns
honey mustard I like Bolthouse
ranch I like Bolthouse

Instructions

Carrot Celery Slaw

Mix all your ingredients together.
Set aside in fridge while preparing the rest of the recipe.

Cilantro Mayo

Airfry (or deepfry) your cilantro at 400°F for 4 minutes. If airfrying, spray with your favorite oil. Remove leaves. They should be crispy and crumbly.
Mix all of your ingredients together.
Set aside in fridge while preparing the rest of the recipe.

Burger

Grind your pheasant, pork fat, green onions, and ranch seasoning through a fine plate in your grinder.
Mix in your red hot, salt, and pepper.
Preheat a grill to medium.
Cook your burger for ~5 minutes on each side or until cooked through.
Add a piece of cheese on the top of your burgers and cook for an additional minute to allow the cheese to melt.

Topping

Spread honey mustard in a thin layer over the tops of your buns.
Toast your buns for ~5-7 minutes at 400°F in the oven. or until slightly toasted and the mustard has turned to a glaze.
Ladle your cilantro mayo on your bottom bun. Place your burger on top of this. Top with your slaw, ranch, and top bun and ENJOY!

The post Buffalo Pheasant Burger appeared first on Wife Of A Hunter.

Krystal Elk Sliders

Sophie May — Tue, 22 Feb 2022 18:32:33 +0000

These Krystal Elk Sliders are my copycat recipe to one of my favorite fast-food burgers.

I love sliders! My mom used to feed me those white castle sliders you could buy frozen from the grocery store, and I loved them.

I tried Krystal’s for the first time in Florida with my husband’s family. I didn’t have the best of hopes for it because I pictured it as greasy college fast food. My husband had recounted trips in college where him and his buddies would have contests to see who would eat the most lol.

To my surprise it was delicious! I don’t know if the cooks in the back were just having a good day, but the buns were soft, the cheese was melted perfectly, and the pickles, onions, and mustard were at the perfect ratio. I may have eaten a weeks worth of calories that day, but I loved every second of it.

Now that I have adequately described my love of sliders, you understand why I made these copycat Krystal Elk Sliders.

Overall, this recipe is a normal burger recipe, but the way I make the meat thin is a little different. I put the elk burger meat in between two pieces of parchment paper and use a rolling pin to flatten the meat out. I also cook the burgers in the oven, but you could cook it on a grill.

These went fast in my family, so doubling the recipe might be necessary to feed a big hungry family. Let me know in the comments how this recipe goes and ENJOY!

Krystal Elk Sliders

Who doesn't love sliders and elk?? Match made in heaven!

Course Main Course

Cuisine American

Keyword American, Burger, Copycat, Elk, Slider

Prep Time 25

Cook Time 15

Total Time 40

Servings people

Author Sophie May

Ingredients

1-1.25 lb ground elk
1 small onion finely chopped (I used a food processor)
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp beef bouillon
1 stick salted butter

Toppings

mustard
sliced pickles
American cheese
12 Martin's Potato roll sliders

Instructions

Preheat oven to 375°F.
Melt 2T butter over medium high heat in a pan.
Add onions and cook until translucent.
Butter (~1T) a small cookie sheet.
Put your meat between two parchment sheets and roll until thin. Cut into squares the size of your sliders.
Put your meat on the cookie sheet and cook in oven for 10 minutes or until done.
Remove the patties from the cookie sheet.
Butter a casserole dish. Place the bottoms of the sliders in the casserole dish. Place meat, cheese, pickles, onions, and mustard on the sliders and top with the top half of the sliders.
In order to create the squashed look, melt your remaining butter and butter the tops of your sliders. Cover with a sheet of parchment and place another casserole dish on top or something heavy that is oven safe to squash the burgers down.
Bake for 5 minutes. ENJOY!

The post Krystal Elk Sliders appeared first on Wife Of A Hunter.

Asian Duck Sliders

Sophie May — Wed, 09 Feb 2022 02:06:49 +0000

With duck season all finished up, and the Super Bowl coming in less than a week, these Asian Duck Sliders are the perfect appetizer/meal!

I know a lot of people don’t like duck, which is crazy to me, but if you’re going to hunt ducks you need to eat them! Eating ducks doesn’t need to be scary and grinding it into a burger takes away the worry about cooking them medium or less.

Also, I’m a fan of using duck with Asian styles of cooking because of how common of a meat it is in their cuisine. Wild duck is different than the normal Peking duck you might find at your local Asian market.

Like any wild animal, compared to a farm raised animal, there is a lot of variety in the wild version. Removing the skin from the wild ducks should help to equalize the flavor for every duck.

With everything in the slider, the duck ended up tasting very reminiscent of the inside of a dumpling. Topping it with the daikon radishes and carrots, (it’s important give this enough time to pickle) slaw, and sriracha mayo was the perfect combination, but you can add whatever your heart desires!

Lastly, throw a little soy sauce, gyoza, and extra sriracha mayo on the side for your dipping pleasure. Let me know how this goes in the comments and enjoy!

Asian Duck Sliders

Delicious way to use some duck breasts!

Course Appetizer, Main Course

Cuisine American, Asian

Keyword Appetizer, Burger, Slider, Super Bowl

Servings sliders

Author Sophie May

Equipment

LEM Big Bite Grinder #8

Ingredients

Burger Ingredients

2.5 lbs duck breasts skinless
1 lb pork fat
24 Hawaiian Slider Buns
6 garlic cloves minced
1/2 shallot minced
1 tsp ginger minced
2 T hoisin sauce
2 tsp sesame oil
3 T less sodium soy sauce
1/2 tsp salt
1/2 tsp white pepper
1 1/2 C panko add after marinating overnight

Daikon

Vietnamese Pickled Carrots and Daikon Radish

Cabbage Slaw

4 oz shredded cabbage
2 whole green onion stalks white and green
A few T fresh chopped cilantro enough to be fragrant
Dash of rice vinegar
Dash of sesame oil

Serve With

Gyoza
Soy Sauce
Extra Sriracha Mayo

Instructions

Daikon Instructions

Make your daikon and let it pickle for multiple days (click on link in ingredients for recipe).

Burger Instructions

Cut duck and pork fat into small cubes that will fit in your meat grinder and place into a freezer for ~10-30 minutes (depending how cold it already is).
Grind the duck and pork fat through a fine plate in your LEM Big Bite Grinder.
Mix your fat and duck together.
Mix in all of your ingredients with the burger (except the panko).
Cover your burger with plastic wrap and put it in the fridge overnight.
Take your burger out and mix in the panko.
Preheat your grill to medium heat and put a cast iron tray down.
Form your burgers to the size of your slider buns.
Grill ~5 minutes a side or until cooked all the way through (size of burger will affect time).

Cabbage Slaw Instructions

Mix all cabbage slaw ingredients together.

Toppings

Dress your burger with the daikon, slaw, and sriracha mayo and than serve with gyoza sauce, soy sauce, and/or extra sriracha mayo and ENJOY!!

The post Asian Duck Sliders appeared first on Wife Of A Hunter.

Jalapeño Cheddar Gator Burgers

Sophie May — Wed, 31 Mar 2021 16:20:13 +0000

I love gator and I love gator burgers! This Jalapeño Cheddar Gator Burgers recipe is one of the best ways to make a gator burger I know!

My dad and husband got an 11-foot gator last year. After giving away around twenty pounds and cooking another twenty we still have forty pounds of gator meat in the freezer. You’d think with all the meat you get off a gator the internet would have more ideas than just deep frying it! This is recipe two now, using gator without frying it, and boy was it good! I highly recommend adding gator burgers to the menu if you have any gator meat in the freezer!

If you need more gator recipes in the future, which if you hunt a gator and keep the meat you definitely will, keep following this account! Here’s a link to all of the gator recipes I have made so far. This will continually be updated and if you have any suggestions or ideas post it in the comments down below!

Jalapeño Cheddar Gator Burgers

Delicious Gator Burgers what else do you really need to know???

Course Main Course

Cuisine American

Keyword Burger, Gator

Prep Time 10

Cook Time 12

Grinding 10

Total Time 32

Servings burgers

Author Sophie May

Equipment

Grill Tray

Ingredients

2 lbs gator thawed but very cold
8 oz sharp cheddar cubed to fit in grinder
2 jalapeños core and remove seeds
5 green onion chopped finely
1 egg whisked
2 T Louisiana hot sauce divided
1 T Cajun seasoning
1/2 C mayo
Hawaiian hamburger buns
Burger toppings lettuce, green onion, mustard, pickles, tomato, sliced cheese, etc

Instructions

Grind gator, cheddar, and jalapeños through a medium grinding plate.
In a large bowl, add the meat mixture, green onions, egg, 1T hot sauce, and Cajun seasoning. Mix until thoroughly combined.
If you have a flat grilling tray, heat your grill to medium high heat. If you do not, use a large skillet or large frying pan on medium high heat.
Form six patties. They need to be pretty fat so that they do not fall apart.
The meat is very lean so it does not like to stay together. I made mine about 3/4-1 inch thick and a little smaller than the size of my palm.
Cook the patties 4-6 minutes each side or until fully cooked. As previously stated, they like to fall apart, so be careful when flipping them.
Combine mayo and remaining 1T of hot sauce.
Assemble burgers. Enjoy!

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