A few years ago on a bowhunting safari in South Africa, I arrowed a gemsbok (oryx)—one of the toughest and most iconic plains game antelope out there. That afternoon, the camp cook ground some of the meat fresh and turned it into the juiciest burger I’d ever had. Simple, bold flavors, with a secret: butter stuffed right in the center to combat the leanness of wild game.
This recipe recreates that exact burger. It works perfectly with any ground wild game—gemsbok, elk, venison, antelope, even wild boar if you add a bit more fat. The butter core keeps it moist without needing pork or beef additives.
Serves: 4
Prep time: 10 minutes
Cook time: 8-10 minutes
Ingredients
- 1 lb ground wild game meat (gemsbok, elk, deer, etc.—fresh if possible)
- Kosher salt and freshly ground black pepper (to taste, start with 1 tsp salt)
- 2-3 tbsp Ranch seasoning
- 4 tbsp cold butter, grated or cut into small cubes (unsalted preferred)
- 4 slices cheese (sharp cheddar, gouda, or pepper jack for contrast)
- 4 burger buns, lightly buttered
- Toppings: fresh lettuce, sliced onion, tomato, pickles, mayo, or your favorites
Instructions
- Preheat your grill (or cast-iron skillet) to medium-high heat (around 400-450°F). Get it hot—you want a good sear.
- In a bowl, gently mix the ground wild game with salt, pepper, and Ranch seasoning. Don’t overwork it; that makes tough burgers.
- Divide into 4 equal portions and shape into patties slightly larger than your buns (they’ll shrink).
- Add a generous dollop (1 tbsp) of grated/cubed butter to the center of each patty. Fold the meat over to enclose the butter completely, then reshape into a disc. Seal the edges well—no butter leaks allowed.
- Grill or sear the burgers 3-4 minutes per side for medium (internal temp 140-145°F). Wild game dries out fast, so use a thermometer—don’t guess. In the last 2 minutes, add cheese to melt.
- While the burgers rest (2-3 minutes off heat), toast and butter your buns on the grill.
- Assemble: bun bottom, lettuce (acts as a barrier), burger, tomato, onion, toppings, bun top.
Pro Tips for Perfect Wild Game Burgers
- Lean meat fix: Wild game is 90-95% lean, so the buried butter is non-negotiable for juiciness. Grate it frozen for easier handling.
- Seasoning alternatives: If you can’t get Ranch, mix your own (garlic powder, onion powder, dried dill, parsley, chives, black pepper) or use Montreal steak seasoning for a bolder edge.
- Don’t overcook: Medium at most. Carryover heat will push it to medium-rare/medium.
- Scale it: Double the recipe for meal prep—freeze uncooked stuffed patties between parchment.
- Sides that pair well: Simple grilled veggies, coleslaw, or sweet potato fries to keep it safari-inspired.
This isn’t just a burger—it’s field-to-table at its best. If you’re processing your own harvest, save some trim for grinding and make this the day after. Tag us if you try it; we’d love to see your versions.
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