Although the era of the beef burger will probably never end, you can now use all kinds of meat patties for a tasty and unique result. A common reason for the undervaluation of meats other than beef is their availability and the lack of expertise required to prepare them. Don't let that stop you, because we're going to list some exciting types of meat you can use for your next burger, including the benefits, pitfalls to avoid and the best combinations!
As well as being wary of experimentation, another common problem is that most meat pies high in fat requires a mixture of. However, there are many tasty meats that chefs avoid because they are too lean to butcher and grill. Often it is necessary to add additional fat or meat from another animal to keep them juicy. Overcooking is also a potential problem, because no one wants to serve dry burgers to their guests, so we've put together some tips to consider.
Game meat
Although game meat can technically refer to the meat of any wild animal, nowadays usually refers to the deer. Those who have had the pleasure of eating venison generally report positive experiences, but it is almost unheard of as a burger patty. One reason is that it is not as widely available as beef-, chicken- or pork. Venison is not only extremely versatile in taste, it contains more protein than beef, but has half the calories and saturated fat, but this is a double-edged sword. While the lower fat content can make venison healthier, it can also make it harder to cook as a burger without drying out the meat. As a hamburger from is worth grinding, but you'll probably need to add some fatty meat like beef or pork.
Wild boar
For pork lovers with adventurous taste buds, the wild boar can be an excellent choice. Although similar in many ways to traditional pork, the sweet, umami character of wild boar is more pronounced due to its natural feed, offering a more intense flavour profile. Like many other wild game meats, it contains more protein than its domesticated pork cousin, while being lower in fat, cholesterol and calories. Wild boar meat still has enough fat to avoid adding other meats to the meatloaf mix, but binders such as egg yolks and breadcrumbs are worth adding to prevent them from falling apart on the grill.
Mild spices such as smoked paprika or the Cajun spice blend are great for bringing out the rich flavours of the boar without overpowering them. And adding a few drops of Worcestershire sauce can enhance its juiciness while deepening its flavor. Wild boar meat is extremely versatile, pairing well with typical burger ingredients such as cheddar cheese, the pickled vegetables, the salad. For the best results, it's also worth drawing inspiration from traditional pork pairings. Sweet and spicy side dishes such as applesauce or pear chutney are excellent accompaniments, as are milder chilli peppers such as jalapeno or smoked chipotle peppers.
Lamb
It's surprising how rare it is to find a lamb burger on restaurant menus, given the flavour potential of the meat. Yet, when prepared with the right seasoning, the mild, gamey, slightly sweet character of the meat can elevate the burger to sublime heights. But making the perfect meat patty can be tricky. But properly prepared, it's extremely juicy and tender thanks to its high fat content, but can fall apart if you don't use egg yolks and breadcrumbs with the mince. Proper doneness of the meat is also in a narrower range compared to other meats. Generally up to rare, medium rare, which leaves less room for error during cooking.
Since the lamb are very popular in Mediterranean and Middle Eastern cuisines, so you can draw inspiration for your seasoning. A Roman cumin and coriander, for example, are excellent for bringing out spicy flavours. It's also worth adding fresh rosemary, thyme and garlic, but onions, a feta and the sweet onion chutneyYou can't miss with a -. In terms of sauce, a well-seasoned tzatziki-inspired mayonnaise is the best choice to counterbalance these ingredients and give a fresh balance to the end result. You can draw further inspiration from these cuisines, and the usual burger buns warm for pie which can help if the meatballs are too crumbly.
Kangaroo
Although many people may be put off by the meat of an exotic animal, the kangaroo meat is not as taboo as you might think - just ask an Australian. In their country, they are so common that ecologists are trying to encourage people to eat them more regularly. As well as being sustainable, kangaroo meat is an excellent choice because of its low fat content, abundance of protein and wide range of minerals. Although the preparation of burgers made from it requires some professional precision - it is best served medium rare, but very easy to overcook - this should not deter you from trying it if you can get it. In terms of flavour, it is similar to venison, with mild gamey notes, but not as intense as beef or other red meats. For best results, it's a good idea to add binders to the mince, and it's a good idea to marinate the burger patties before cooking to prevent them drying out.
Kangaroo meat is as versatile as venison, so you can pair it with all your favourite ingredients. However, if you want to follow the Australian tradition, make a classic Australian burgers. The ingredients are cheddar cheese, pineapple, beetroot, crispy bacon and a fried egg. They create a real orgy of flavours that work well together, despite what may seem like a slightly unusual combination.
