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Introducing the Triple B – A juicy, stacked bacon black bear burger featuring a spiced smoky reaper hot mayo.
While I do enjoy preparing more refined dishes in the kitchen, my heart (and stomach) always enjoys a good burger. I love the flexibility and creativeness that goes into preparing big beautiful burgers, and using wild game meat allows me to create extremely interesting and flavourful burger combinations.
Cooking with Black Bear can be tricky, but don’t let the rumours fool you. Bear meat is absolutely delicious, and if you haven’t already tried it, you should! Bear meat is versatile and can be used to make roasts, stews, steaks, and of course, burgers. While rare now, the rendered fat or lard was once a very common ingredient. It can be used for desserts (frying donuts, pie crusts) or in other baked/fried dishes.
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The Triple B Burger: Bacon Black BearCourse: Wild Recipes
- Black Bear Patty
3 pounds Ground Black Bear
Juice of 1 lime
2 tsp cumin
2 tsp black pepper
1 tbsp onion powder
1 tbsp garlic powder
2 tbsp paprika
1 tbsp sea salt
Double Smoked Butcher Cut (Thick) Bacon
Medium Cheddar, sliced
Monterey Jack Jalapeno, sliced
Red Onion, sliced
Leaf Lettuce (Red or Green)
Spiced Smoky Reaper Sauce (or hot sauce of your choice)
Burger Buns (your choice)
- Set your barbeque to medium-high and preheat to a temperature of 450-500 degrees
- Mix all of your black bear patty ingredients together into a large mixing bowl. Mix well to ensure flavours are spread equally through the out your ground meat.
- Divide the meat into 10 sections (roughly 1/3 lb burgers) and form into patties that are slightly larger than your burger buns.
- Using your thumb create a small indent in the centre of the burger to assist with keeping them juicy during the cooking process.
- Place your patties on the grill for 8-10 minutes per side flipping only once. 2 minutes prior to removing add cheese of your choice. Ensure that prior to consumption your burger patties are cooked to an internal recommended temperature of 165F. Like pork, bear meat should always be cooked well to avoid the danger of trichinosis.
- For some added heat mix your favourite hot sauce and mayo to create a spicy mayonnaise. In this recipe we used a locally sourced Spiced Smokey Reaper Hot sauce from HurtBerry Farm Inc in Port Perry (Ontario, Canada). This spicy mayo is perfectly creamy and boasts some serious heat from Carolina Reaper peppers combined with a robust flavour profile from Smoky Chipotle, Dark Maple Syrup and seasonal Spice Factory Strong ale beer (also brewed locally).
- If you like a milder sauce I strongly suggest smoky barbeque as the smoky flavours pair very well with black bear and the patty mixture ingredients within this recipe.
- Before moving to assembly, lightly oil and toast your burger buns of choice. In this recipe we used a super soft/light bun that soaks up the burger juices perfectly.
- Assemble using your preferred toppings/condiments. My assembly (Bottom to top) includes: Leaf lettuce base layer to keep your bottom bun in tact. Topped with two patties, 1 with Monterey Jack Jalapeno cheese and 1 with Medium Cheddar, two slices double smoked butcher cut bacon, 1 slice tomato, 1 thick slice of red onion and the top bun well covered in Spiced Smoky Reaper Hot Mayonnaise.
- Serve with your choice of sides and enjoy!