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A highly stacked pile of syrupy sweet caramelized onions is already the perfect topping to a hearty wild game burger, but the addition of tangy and sour pomegranate molasses to the caramelization process creates an audaciously unexpected burst of flavor.
Proper onion caramelization is slow but worth the invested time. To maintain focus, I often find myself creating different shapes with my sliced onions in the pan. I will move the onions from one side of the pan, creating a small mound, and then after a few minutes work towards the other side of the pan and watch as the mound evolves into a star or square. It’s not probably the best caramelizing form, and definitely not a technique taught in culinary school, but it keeps me on the task of stirring the onions for the required low heat and extended cooking time method of onion caramelization. Once the onions are broken down after their long trek through the slow cooking time, the pomegranate molasses is added and a creates a tangy coating on the onions. The blending of the onion sweetness and sour pomegranate is a unique balance with the savory flavors of the smoked burger.
Rounding out the experience of the smoked moose burger is a slice of nutty, buttery gruyere cheese and a kick of spice with fresh arugula. Enjoy!
Time: 45 minutes
Also Works With: Venison, Wild Pig, Elk, Bear
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