A friend at my hubby’s work went on a hunting trip and brought back antelope meat to good ole’ Louisville (we don’t have antelope here). I begged hubby to please, please, pretty please ask if his co-worker would mind parting with some of his antelope! Yes, score! I have never eaten antelope, but am always up for new things.
As with most wild game, I assumed it was lean, so I added pork sausage to add a fatty element to the burger. HINT: if you don’t have ground antelope, substitute venison or lean beef in this recipe.
This burger is sooo yummy with many layers of flavor. Take your time with the caramelized onions…they take patience and care ~ but are SO worth it. And homemade aioli (mayo), well, you just can’t beat it. One more thing. Let those burgers rest; otherwise, the juices run out and you are left with a dry burger.
- 1 pound ground pork sausage
- 1 pound ground anetelope (or venison or lean ground beef)
- 1 teaspoon chili powder
- 1 tablespoon minced onion
- 2-3 garlic cloves, minced
- 2 tablespoons whole grain mustard
- 1 teaspoon sea salt
- 2 tablespoons organic tomato paste
- 2 large egg yolks
- 1 teaspoon prepared horseradish
- 2 teaspoons lime juice
- pinch or two of sea salt
- 1 teaspoon Sriracha (or preferred hot sauce)
- 1 teaspoon whole grain mustard
- 1/3 cup chopped fresh cilantro
- 1/3 cup olive oil
- 2 large yellow onions
- 2 tablespoons ghee or organic butter
- 1 tablespoon balsamic vinegar
- 6 slices of bacon, cooked (one per burger)
- freshly chopped mint
- Mix burger ingredients together. Get your hands in there to really distribute the seasonings. Separate meat into six even balls and refrigerate.
- To make the aioli, use a mini food processor or blender. Add all ingredients except for the oil and blend. SLOWLY add the olive oil (1 teaspoon at a time). Refrigerate.
- In a cast iron skillet or heavy bottomed pan, add the onions and ghee. Over medium-low heat, cook the onions for about 40-50 minutes, stirring occasionally until brown. Add the balsamic vinegar to deglaze the pan and flavor the onions. Stir. Remove from heat.
- When there is about 15 minutes left on cooking the onions, heat a grilling pan or heavy skillet to medium heat. Add a little ghee or oil to your pan. Press down your meatballs to patties. Cook until desired doneness. Let rest for 5 minutes to allow the juices to settle.
- Stack a porkelope (!!) patty with a drizzle of aioli, 1 slice of bacon (halved), a spoonful of caramelized onions, and a sprinkle of fresh mint. Serve immediately.