After tasting these burgers for the first time, we knew we needed to have Cary back to make these delicious Wild Sky beef burgers again. Cary has been invited to many of the American Prairie Reserve community events to enjoy his company and his cooking. Get out and enjoy the summer with some friends, family, and this tasty recipe.
Cary's Best Burgers
- 2 lb. wild sky beef (makes 4 half pound burgers, adjust portions as needed)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon crushed red pepper
- In a large bowl gently and evenly mix the seasonings into the meat. Do not over mix.
- If desired take make a small patty (a tablespoon will do) and cook it on the stovetop to test the seasonings. Add more if needed.
- Gently form the meat into 4 equal sized patties, again being careful not to over-pack the meat. There should be some “air” left in the patties.
- Let the patties rest in the fridge for an hour or up to 12 hours. This will help the patties stay together while you cook them.
- 45 minutes before you cook the burgers take them out of the fridge and let them come to room temperature.
- Prep your fire. Get your coals going for a hot fire, or turn your gas grill on high. Grill temperature should be 400-500 degrees.
- Once the grill and patties are ready place them on the hottest part of the grill.
o Do not move them while they cook for 2-3 minutes.
o If you’d like to create a cross-hatch, turn the burgers 90 degrees and let cook for another 2 minutes.
o Flip the burgers (if you’d like a cheeseburger now is the time to place the cheese)
- Let cook another 4-5 minutes until medium rare (or longer if desired). If the grill is too hot and there are flare-ups you can move the burgers to a less hot part of the grill to finish cooking.
- Remove burgers from the grill and let rest for 5-10 minutes, ideally on a wire rack.
- Place on bun, top with your favorite toppings and you’re ready to enjoy!