Kristy Crabtee of the wild game cooking website Nevadafoodies.com describes this recipe as “an over-the-top antelope burger that will have you and your family asking for seconds. Freshly ground antelope is mixed with mild chorizo and pan fried in a cast iron skillet. Finished with a slice of Havarti cheese, caramelized sweet onions and a spicy thousand island sauce make this a one-of-a-kind burger.”
While the recipe calls for antelope, any kind of ground wild game would work, though a preference for spicy food likely is required. Makes five to six burgers.
Antelope Chorizo Burgers
1 pound ground antelope burger
¼ pound chorizo sausage (mild, medium or hot)
½ cup panko breadcrumbs
¼ teaspoon ground coriander
¼ teaspoon garlic powder
4 tablespoons butter
6 slices Havarti cheese
Tomato sliced (optional)
Hamburger buns or rolls
Caramelized Sweet Onions
1 large sweet onion (sliced)
1 teaspoon brown sugar
2 tablespoons butter
Sriracha Thousand Island Sauce
½ cup mayonnaise
½ cup ketchup
½ cup sweet relish or dill relish
2 tablespoons Sriracha Hot Chili Sauce
Mix together ground antelope meat, chorizo, coriander, garlic powder and panko bread crumbs. Shape into five or six hamburger patties. Let the meat rest for 15 minutes.
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.
Turn oven broiler to high.
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 five minutes or until browned. Remove from heat.
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.