The Best Antelope Burger

Ground Antelope Chorizo Burger

Antelope Sliders

For the past couple of years, I’ve been grinding different variations of burger and freezing it.

I’ve ground burger with bacon ends to add fat into the meat. I’ve ground burger with jalapenos and bacon ends. I’ve even ground burger with jalapenos, garlic and bacon ends. I have to say each and every blend has been amazing but this year I decided not to add anything to our antelope burger so I could add variation each time I wanted to cook with it.

I made these full flavored antelope burgers using a 1lb of fresh ground antelope, a ¼ lb of chorizo sausage to add a little fat, ground coriander, garlic powder and ½ cup of panko breadcrumbs. I cooked them in butter in a cast iron skillet, topped them with Havarti cheese, caramelized sweet onions and finished them in the oven for a few minutes.

They came out of the oven medium to medium rare and were extremely moist and full of flavor.

One of the BEST ANTELOPE BURGERS EVER!

Makes 5/6 Burgers

Antelope Chorizo Burgers

  • 1lb ground antelope burger
  • 1/4 lb chorizo sausage (mild, medium or hot)
  • 1/2 cup panko breadcrumbs
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon garlic powder
  • 4 tablespoons butter
  • 6 slices Havarti Cheese
  • Tomato (sliced)
  • Hamburger buns

Caramelized Sweet Onions

  • 1 large sweet onion (sliced)
  • 1 teaspoon brown sugar
  • 2 tablespoons butter

Sriracha Thousand Island Sauce

DIRECTIONS

  1. Set your oven to broil. (I do this now only because my oven seems to take 30 minutes to get up to the appropriate heat.)
  2. Mix together ground antelope meat, chorizo, coriander, garlic powder and panko breadcrumbs. Shape into 5/6 hamburger patties. Let the meat rest for 15 minutes.
  3. Heat cast iron skillet over medium heat, melt 2 tablespoons butter and add onions. Saute your onions until they become translucent. Add brown sugar, stir and continue to cook for a few more minutes. Remove onions from skillet and set aside.
  4. Using the same cast iron skillet turn the heat up to medium-high and add 2 tablespoons butter. Place burgers in skillet and cook on each side for approximately 5/6 minutes or until browned. Remove from heat.
  5. Top each antelope chorizo burger with a slice of Havarti cheese and caramelized onions. Place cast iron skillet under the broiler until the cheese has melted. Remove from oven.

Take the best looking burger from the skillet and place on your favorite hamburger bun, add a large dollop of Sriracha thousand island and complete with a freshly sliced tomato and be prepared to eat more than one!!! We did!

Enjoy!

 

Ground Antelope Chorizo Burger

Ground Antelope Burger

Ground Antelope Chorizo Burger

1 lb Ground Antelope and 1/4 lb Chorizo Sausage

Ground Antelope Chorizo Burger

Antelope Burger Patties

Antelope Burgers

Cook Antelope Burgers in Cast Iron Skillet with Butter – 5/6 minutes on each side.

Sriracha Thousand Island Sauce

Sriracha Thousand Island Sauce: 1/2 cup mayonnaise, 1/2 sweet relish, 1/2 cup ketchup and 2 tablespoons Sriracha

Antelope Chorizo Burger with Sriracha Thousand Island

Antelope Chorizo Burger with Sriracha Thousand Island

4 Comments

  • Reply December 20, 2015

    Geoff Orf

    Kristy, these are SO good it’s hard to describe. Thank you very much for sharing. Absolutely amazing!!

    • Reply December 21, 2015

      Kristy

      Geoff – Glad you enjoyed them… they are one of my favorites. Happy Holidays and Merry Christmas!

  • Reply January 4, 2015

    Megan Hutchison

    Thanks for the recipe, made these burgers tonight. Added 1/2 tsp Worcestshire to meat mixture plus a sprinkle of cajun seasoning, and omitted coriander as I didn’t have any. Great way to use antelope meat.

    • Reply January 5, 2015

      Kristy

      Megan, good call on the cajun seasoning. I’m going to have to give that a try this week. I just saw your breakfast burritos and that totally inspired me for this next weekends breakfast for dinner! Happy New Year!

Leave a Reply Click here to cancel reply.

Leave a Reply to Geoff Orf Cancel reply