Friday, September 6, 2013


½ cup finely chopped caramelized onion (cooked and cooled)
½ large egg, beaten
½ tablespoon fresh savory
1 clove garlic, minced
1 lb (500 g) ground moose meat
4 slices aged cheddar
4 tablespoon melted bacon fat (from cooked bacon strips - use these to top your burg)


In large bowl, combine onion, garlic, egg, bacon fat and savory; add moose meat, mixing just until combined.

Form into 4 patties, each 2 cm thick; transfer to tray, cover and refrigerate for 1 hour.

Heat large cast iron skillet over medium-high heat; add oil.

Sear patties, turning once, until digital thermometer inserted into centre reads 160°F (71°C), about 10 minutes.

Top each with cheese and broil or cover until melted, about 1 minute.  

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