Wild Chili Cheeseburger

Wild Chili Cheeseburger 

One of my favorite meals ever is a good old greasy diner chili cheeseburger, but with my beef allergy has pretty much shut that down. I can’t believe I’ve let tried to recreate it, well that is ending now. Here is my take on that greasy burger, without the grease! 

Ingredients: patties 

1-pound wild game ground. (Elk, deer, moose, bear, duck. Etc.)

1 tbsp Worcestershire sauce 

1 tbsp garlic powder 

1 tsp sea salt 

2 tsp cracked pepper 

1 tsp paprika 

1 tsp chili powder 

Ingredients: Chili 

1–pound wild game ground. (Elk, deer, moose, bear, duck. Etc.)

¼ brown onions, diced 

1 jalapeno, diced and seeded

1 tsp cumin 

1 tbsp chili powder 

1 tsp garlic powder 

1 tsp oregano 

1 tsp cracked pepper 

2 tsp paprika 

1 tsp red pepper flakes (optional) 

1 tbsp tomato paste 

¼ cup water 

1 tbsp oil 

Directions: 

Patties:

1. Keeping meat as cold as possible, mix all ingredients into the bowl and kneed with had until fully mixed. Make 4 quarter pound meat balls, press and form into a patty. Put back in fridge for at least 30 minutes. This is key to keeping the patties from falling apart and allowing the meat to get firm again. 
2. While meat is resting heat grill to 325º, place patties on grill and let cook 5-6 minutes without looking or flipping
3. flip burgers, once, and finish cooking until desired temp, add cheese 1 minute before you pull. 

Chili: 

1. While burgers are cooking, let’s work on chili. In a skillet add your favorite oil and cook down your onions and jalapenos for 1-2 minutes. 
2. Add your meat and crumble, add spices and Worcestershire sauce, cook down until browned. 
3. Add water and tomato paste, bring to a boil, reduce heat and simmer 5 minutes. 

Burger:

1. Place some chili on the bottom bun, followed by patties, smothered by more chili and cheese. Top off with anything else you’d like to get all over your face. 

Now that you’ve got the basics, get out there and make a killer burger!