November 24, 2019
Pepper Crusted Yak Burgers with Cheddar and Bacon
Pepper Crusted Yak Burgers with Cheddar and Bacon
Take your burger up a notch with this flavorful combination—the pepper crust gives just the right amount of zing to compliment the cheesy-bacon goodness. And don’t let the yak scare you, grassfed yak meat is lean and mild tasting, much like beef, but sweeter and cleaner tasting. It cooks quickly and tastes great. Everyone will love this delicious burger! Don't grill beyond medium rare.
Serves
3 burgers
Total Time
35 minutes
Ingredients
6 slices bacon
1 pound ground grass-fed yak
1 teaspoon Natural Grocers Brand Bulk Organic Garlic Granules
1 teaspoon Natural Grocers Brand Bulk Organic White Onion Granules
1/2 teaspoon salt
3 hamburger buns or 4 large organic lettuce leaves
6 (1/4-inch) thick slices of Natural Grocers Brand Organic Sharp Cheddar
Optional yak burger toppings
organic lettuce
organic tomato
blue cheese dressing
ranch dressing
mayo
Directions
Heat a large, heavy-bottomed skillet (such as a cast iron) over medium heat. Add the bacon and cook, turning occasionally, until it is done to your liking (this should take about 8-10 minutes depending on the thickness of your bacon and how crisp you like it). Place the bacon on a paper towel-lined plate to drain.
While the bacon cooks, mix the grassfed yak with the garlic, onion, and salt. Form into three patties about ½-¾-inch thick. Season both sides of each patty with the garlic salt. Set aside.
Once the bacon has been removed from the pan, split the buns open and liberally brush each cut side with bacon grease. Put buns back together and set aside.
Drain all but a couple of teaspoons of the bacon grease from the skillet and return the skillet to the burner. Turn heat to medium (or just below if your stove tends to run hot) and place the prepared burgers in the pan. Cook undisturbed for about 4 minutes. Carefully flip each burger and top each with two slices of cheese. Cook for another 4-6 minutes, or until the burgers are no more than medium rare. (Please note that yak meat is very lean and tends to dry out if overcooked.) Transfer the cooked burgers to a plate and top each with 1½ strips of bacon.
Toast each bun half, cut side down, in the hot skillet for 2-3 minutes or until lightly golden and crisp.
To serve, place one burger on each bun or lettuce leaf and serve with desired toppings
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