Wild Game Burgers to Blow Your Taste Buds Away

by: Team Hoyt

If your freezer is full but your menu is weak, keep reading. These five wildly delicious recipes will blow your taste buds away and add variety to your dinner time menu.

Jalapeno Popper Stuffed Elk Burgers by Michele Eichler

 For burger 

  • 2 lbs ground burger (Elk, Deer, Antelope or Beef)
  • 1/2 small onion chopped
  • 1 tablespoon fresh chopped Garlic
  • 1 teaspoon season salt or Montreal steak seasoning
  • 1 tablespoon of A-1 sauce
  • 1 egg (I don't have fat added to my ground meat and this helps to hold it together nicely)

 Mix all together.

 Jalapeno Popper stuffing 

  • 4 ozs of Shredded cheddar cheese
  • 4 ozs of softened Cream Cheese
  • 1/2 small onion chopped
  • 1/2 cup of cooked crumbled bacon
  • 2 jalapenos chopped coarsely and sautéed in minimum oil till soft 

Mix all together 

Form burgers with Jalapeno mixture in the middle and refrigerate for at least an hour before grilling. Makes 6 burgers


   Vicxen’s Moose Burgers by Vicki Cianciarulo

  • 2 pounds of moose (or any other game meat)
  • 1.5 cups of grated colby jack cheese
  • 1 small can of roasted green chiles (medium) - don't drain oil, pour whole can.  
  • A couple pinches of Chili powder
  • Garlic powder to taste
  • Salt & Pepper to taste

 Mix all the ingredients together by hand thoroughly.

Make burgers and place on Traeger or grill. The cheese will melt within the burger and the chile juice will give moisture to the burger. Do NOT overcook!! Add more cheese to tops of burgers and let melt. 


 Italian Venison Burgers by Chad Mendes

  • 1lb ground venison with at least 15% fat added. 
  • 1/3 cup Italian dressing 
  • 3 Tbsp feta cheese 
  • 1 Tbsp salt 
  • 1/2 tbsp pepper 
  • 2 cloves minced garlic 
  • 1 red bell pepper 
  • One sliced ring of white onion
  • Lettuce 
  • Mayonnaise 
  • Sourdough slices 
  • 1 Tbsp Butter 

 Heat grill to 500

In a large bowl, mix ground venison, Italian dressing, salt, pepper, garlic and feta cheese. Form into patties. 

Set red bell pepper directly on stove grate and turn burner on high. Rotate pepper until all sides are black. Out directly into a bag and seal. Let pepper sweat for 15 min. After sweat is finished run pepper under warm water and peel away all the burnt skin.  Remove stem from top along with all seeds inside. Cut into 2” squares.  

Butter both sides of the sourdough slices. Place venison patties on the grill along with each of the sourdough slices and the onion rings. Grill bread until toasted to your liking. Usually that’s the same amount of time for the onion as well. Grill patties to your liking. Typically, 3-5 min on each side depending on thickness.  

Once both the bread, onion and patties are finished on the grill. It’s time to build!  

Add mayonnaise to both insides of the bread. Add some Italian dressing as well. Layer the venison patty, lettuce, peppers, onion and ENJOY! 


 Jenn’s Wild Game Breakfast Burger Bowl by Jenn Rivet 

  • 1 lb Ground Elk
  • Olive oil
  • Onion & Garlic Powder
  • Salt & Pepper to taste
  • Hot Sauce
  • Eggs
  • Jenns Home made Salsa
  • Avocado

In a large skillet scramble fry your burger in a bit of olive oil. Add your seasonings to taste. Fry up 2 eggs, slice your avocado. Layer on your plate some meat, top with eggs, avocado, salsa & hot sauce!! 

The perfect hunters breakfast!!


 Pineapple Bacon Teriyaki Burgers by Jeremy Eldredge 

  • 1 pound Ground Elk (or wild game of choice)
  • 8 slices of bacon (4 to put on the burgers. 4 to just eat, because… it’s bacon)
  • 4 or 5 TBSP of your favorite Teriyaki sauce
  • 1/4 CUP Corn Flake Crumbs (can substitue bread crumbs)
  • 1 can of Pineapple slices or 1 Fresh Pinapple, skinned and sliced into rounds
  • Olive Oil
  • Salt and Pepper to taste
  • 1 Red Onion, sliced into approximately ¼ inch rounds
  • 4 Slices of Pepper Jack Cheese
  • 1 Head of butter lettuce or romaine lettuce
  • 1 cube of butter at room temperature (for toasting buns)
  • Toasted Sesame seeds
  • Condiments of choice (mayonnaise is great on this one)
  • 4 Sweet Hawaiian Hamburger Buns (regular buns work, too)

 Slice onion, coat with olive oil and season with salt and pepper.

Place ground meat, teriyaki sauce and corn flake crumbs into a mixing bowl. Mix to combine and form into 4 equal patties, season with salt and pepper.

When ready to cook, set the temperature of your Traeger or grill to 450 or 500 degrees F and preheat. 

Place burger patties, pineapple and onion on grill and cook for 5 minutes per side. (Depending on how thick the patties are, they might need additional cooking time, but don’t overcook.)

While burgers are cooking, cook your bacon so it’s hot and juicy when it’s time to build the burger.

If desired, toast the buns. (You are crazy not to.)

Add cheese to burgers during the last minute or two of cooking.

Now the fun part - build your burgers. You can’t really go wrong here, but here’s my recommendation. Add a light layer of mayonnaise to the bun, add lettuce, burger patty, grilled pineapple, grilled onion, drizzle with a little bit of teriyaki sauce, sprinkle with toasted sesame seeds, add bacon. Eat it immediately, but slow enough to enjoy every bite.



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