Summary:

In this episode, Justin Townsend and Adam Berkelmans dive deep into the art and evolution of the burger, with a special focus on wild game and foraged ingredients. They trace the burger’s origins from the Mongol Empire to today’s gourmet variations, highlighting its transformation from a humble meal to a canvas for culinary creativity. The duo explores essential burger-building techniques—from selecting the right protein, bun, and fat content to grinding meat, shaping patties, and using fillers and binders for optimal texture. They also emphasize the importance of resting the meat and choosing toppings that balance flavor and texture. Personal preferences and inventive recipes take center stage, with a playful twist as they create wild burgers using unconventional ingredients. Throughout, the conversation celebrates experimentation and encourages listeners to explore the endless possibilities of burger-making.

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Links:

Moroccan Style Lake Trout Burger

Seared Tuna Burger

Moose Burgers on Bannock Buns

Havarti Stuffed Venison Burgers

Takeaways:

Wild burgers made from venison, bear, or foraged ingredients offer a unique, pride-filled twist on tradition.

Fat content and fillers are key to achieving juicy, well-textured patties, especially with lean wild game.

Toppings can elevate or detract from flavor—balance, texture, and order all matter.

Cooking methods, grinding, and resting techniques significantly impact taste and moisture.

The burger has evolved from Mongol roots to a global icon, now reinvented with gourmet ingredients and creative twists.

Experimentation with styles, toppings, and sliders leads to fun and flavorful discoveries.

Chapters:

00:00 Introduction to Wild Burgers

Keywords:

Wild burgers, venison, bear, trout, foraged toppings, burger history, burger evolution, wild game, cooking techniques, grilling, burger recipes, unique recipes, burger making, burger styles, burger build-off, flavor balance, protein selection, burger ingredients, food conservation, culinary tips, burger toppings, cooking methods

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