These Mushroom Swiss Antelope Burgers with a Tarragon Mayo spread will heave everyone’s mouth watering with each and every juicy bite.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
- 1 1/2 pounds ground antelope
- 8 ounces mushrooms, thinly sliced
- 1 shallot, diced
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 4 slices Swiss cheese
- 4 hamburger buns
- 1/4 cup baby spinach
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried French tarragon
Tarragon Mayo Spread
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1 teaspoon lemon juice
- 1 teaspoon dried French tarragon
In a bowl, mix all mayo ingredients until blended and smooth. Cover with plastic wrap and refrigerate until ready.
Divide the ground antelope into 4 portions and form into individual patties. They’ll be pretty good sized burger. Season each side generously with salt and freshly ground pepper.
Heat olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat. Cook mushrooms, shallots and tarragon until lightly browned, about 5 minutes. Reduce heat to low and simmer until tender, about 5 minutes. Remove when done and set aside. Add remaining butter to the skillet and increase the heat to medium. Add the antelope patties to the skillet and cook about 5-6 minutes or until browned on one side. Flip all patties over and continue to cook until done, about 5-6 minutes more. Before removing from the skillet, top each patty with a slice of Swiss cheese and the mushroom mixture. Cover loosely with a lid or a piece of foil to melt the cheese. Remove from skillet when done.
Separate the buns and heat in the skillet until warm. You may need to do this in batches.
Add a thin layer of the tarragon mayo spread to each bun, place a few baby spinach leaves down and top with the Mushroom Swiss Antelope Burger. ~Enjoy!
KITCHEN GADGETS & ACCESSORIES USED IN THIS RECIPE