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Morel Game Burgers with Charred Scallion Butter

Morel Game Burgers with Charred Scallion Butter

Burgers served on a wooden cutting board with a cold soda in the background.

Smoky and wild, these burgers are worth the effort of gathering morel mushrooms to add to the ground meat of your choice

Morel Game Burgers with Charred Scallion Butter

Molly Elliott
Any ground game meat pairs great with foraged morels and the smokiness of charred scallions
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Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine American
Servings 4
Calories 395 kcal

Equipment

  • Smoker

Ingredients
  

  • 6 oz fresh morel mushrooms
  • 2 cloves garlic minced
  • 1 large egg beaten
  • 20 oz ground game meat 10-15% fat
  • Sage
  • Avocado oil
  • Kosher salt
  • Fresh ground pepper
  • 1 bunch scallions
  • 1 stick butter room temperature
  • 4 soft kaiser buns or gluten-free substitute
  • Romaine lettuce and other toppings

Instructions
 

  • Prepare the mushrooms. Clean any stems with dirt or debris, and discard. Put mushrooms in a deep bowl, fill with cold water, and gently agitate mushrooms, allowing dirt to fall to the bottom of the bowl. Lift mushrooms out of the bowl and place in a colander (this leaves all the dirt at the bottom). In small handfuls, quickly rinse a second time, under gently running water, and place mushrooms on a kitchen towel.
  • Cut larger mushrooms in half, lengthwise, and gently pat with a towel to remove excess water.
  • Heat a 10 inch cast iron skillet on high heat. Add the mushrooms to the dry pan. Gently stir with a spatula, allowing the water to quickly escape.* Keep stirring gently until all water is cooked off, 5-7 min.
  • Turn heat down to medium. Add 2 big glubs of avocado oil to the mushrooms, and the minced garlic. Stir to coat and to keep the garlic from burning, another minute or two of cooking, then remove the mushroom/garlic mixture into the bowl of a food processor fitted with a blade.
  • Process the mushrooms until resembling the texture of ground meat, 3-5 quick pulses, 1 second long each.
  • Spread the ground meat loosely into a shallow, wide bowl; add the mushroom/garlic mixture, and egg. Season with salt, pepper, and a pinch or two of sage. Fold the mixture into the meat until well incorporated.**
  • Form the mixture into 4 even sized balls, and shape into tall patties, depressing a hole into the center for even cooking.
  • Turn Traeger on to Smoke setting. Smoke burgers for 40 minutes.
  • Add the scallions to the grill and remove the burgers. Turn temp up to 350 F. When grill come to temperature, put burgers back on, cooking an additional 5 min per side (10 more minutes total). Oil the buns, and place on grill, turning over after a couple of minutes.
  • Remove the burgers, and tent with foil. Remove the scallions, and chop finely, including all the charred bits. Mix the softened butter with the scallions in a medium bowl.
  • Smear the scallion butter onto toasted buns, add the smoked mushroom burgers, and your favorite toppings.

Notes

*Pan must be very hot and dry to begin with. The mushrooms will release a large amount of water and without a hot enough pan, the water will accumulate into a steamy boiling mess. This causes the texture of the mushrooms to be rubbery and gummy, instead of having a pleasant bite.
**Folding the meat mixture gently helps to ensure a tender finished burger, instead of a tough, packed dry version.

Nutrition

Calories: 395kcalCarbohydrates: 23gProtein: 37gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 160mgSodium: 341mgPotassium: 563mgFiber: 1gSugar: 3gVitamin A: 128IUVitamin C: 2mgCalcium: 104mgIron: 6mg
Keyword Elk, Pronghorn, Venison
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