No hamburger buns, no problem. These Puff Pastry Antelope Cheeseburgers are flaky, buttery and ultimately delicious. Why so delicious? Just a few simple steps to prepare before baking in the oven until golden brown. You won’t be disappointed with these game changing and mouthwatering cheeseburgers.
If you’re still looking for another spin to your ground game, try my Elk Mushroom Swiss Burgers. They are similar to these puff pastry cheeseburgers, but I use pie crust to wrap up the flavorful mushroom and Swiss cheese filling.
If you don’t have ground antelope available – substitute the game meat with ground elk, ground venison or ground bison.
In a bowl, season the ground antelope with ground fennel, granulated garlic powder, salt, and pepper. Using your hands form 4 patties of equal size and set aside.
Heat a skillet over low-medium heat. Add 2 tablespoons butter and the thinly sliced onion. Cook until the onions become caramelized, add the chopped parsley and remove from heat.
On a clean surface, roll out the puff pastry sheet and divide into 4 equal squares. In the center of each square add a slice of Canadian bacon, a slice of mozzarella, then caramelized onions, and top with an antelope patty.
Pull the corners of the pastry up and around the burger and flip over setting the seam side down on a baking sheet lined with parchment paper.
Melt the remaining butter and brush the tops of the wrapped antelope burgers. Sprinkle with salt, peppers and sesame seeds.
Bake in the oven for 45 minutes until golden brown.
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Browse my simple ways to prepare your antelope harvest with more mouthwatering pronghorn antelope recipes including steaks, casseroles, soups, stews and more.
Ingredients
- 1.5 lb ground antelope
- 1 puff pastry sheet, defrosted
- 1 medium yellow onion, thinly sliced
- 4 Canadian bacon, slices
- 4 mozzarella, slices - about 1/4" inch thick
- 4 tbsp unsalted butter, divided
- 1 tsp ground fennel
- 1 tsp granulated garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp sesame seeds
- 1/4 cup parsley, roughly chopped (optional)
Instructions
- Defrost one puff pastry sheet.
- Pre-heat the oven to 375 degrees.
- Heat a skillet over low-medium heat. Add 2 tablespoons butter and the thinly sliced onion. Cook until the onions become caramelized, add the chopped parsley and remove from heat.
- In a bowl, season the ground antelope with ground fennel, granulated garlic powder, salt, and pepper. Using your hands form 4 patties of equal size and set aside.
- On a clean surface, roll out the puff pastry sheet and divide into 4 equal squares. In the center of each square add a slice of Canadian bacon, a slice of mozzarella, then caramelized onions, and top with an antelope patty. Pull the corners of the pastry up and around the burger and flip over setting the seam side down on a baking sheet lined with parchment paper. Melt the remaining butter and brush the tops of the wrapped antelope burgers. Sprinkle with salt, peppers and sesame seeds.
- Bake in the oven for 45 minutes until golden brown.
Notes
Celebrate your harvest from the field to the dinner plate with my favorite Wild Game Cooking and Kitchen Essentials – because every meal tells a story.
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