The New Trailside Cookbook by Kevin Callan and Margaret Howard, is filled with recipes and tips for cooking while camping. No more eating tasteless, pre-packaged food, make your own delicious food with these easy-to-follow recipes, you will be happy you did. Cook anything from French-toast for breakfast to grilled salmon for dinner, there is something there for everyone. Find this excerpt in Chapter 13, “Weekend Gourmet.”
- 5 minutes per side
- 1 lb ground venison, bison or elk 500 g
- 1/2 cup rolled oats 125 mL
- 1⁄3 cup salsa or chili sauce 75 mL
- 1 egg, beaten
- pinch salt and freshly ground pepper pinch
- 4 to 6 crusty buns, halved
- mustard, chili sauce, relish
At home: In a bowl, combine meat, rolled oats, salsa, egg, salt and pepper. If salsa is runny, you may need extra oats to hold patties together. Gently form into four to six evenly shaped patties. Wrap each patty in plastic wrap or foil to keep separated. Refrigerate or freeze until ready to use.
At camp: For all burger recipes, thaw patties. Cook over medium-hot coals or on a lightly oiled grill rack for 5 minutes per side, or until an instant-read thermometer inserted into the center of each patty reads 160°F (71°C). Warm and fill each bun with a cooked patty and toppings of your choice.
Camp tip: Since Game Burgers are very lean, take care not to overcook them, but keep in mind that all ground meats should be cooked to well-done.
Published by Firefly Books Copyright © 2013 Kevin Callan and Margaret Howard