Moose Burgers with Kenai Cheese Dip

Ingredients

• 2 lbs ground moose meat
• 12 strips wood-smoked thick-cut bacon
• 1 ½ tbsp Traeger seasoning
• ½ cup panko
• 1 egg
• 4 tbsp extra-virgin olive oil
• 3 cups sharp cheddar cheese, shredded
• 2 small cans diced, pickled jalapeños, drained
• 1 cup mayonnaise
• ½ cup sour cream
• 4-8 tbsp Frank’s RedHot Sauce
• 2 cups iceberg lettuce, shredded
• 1 heirloom tomato, sliced
• 6 tbsp yellow mustard
• 6 brioche buns
• Salt
• Pepper

Instructions

1. 1
   To make the Kenai dip, mix cheddar with mayonnaise, sour cream, Frank’s RedHot sauce, and diced jalapeño. Taste and add more seasoning as needed.
2. 2
   In a bowl, hand mix moose meat, Traeger Seasoning, egg, and panko gently until just combined. Do not overmix.
3. 3
   Shape into 1/3 lb burgers and set aside.
4. 4
   Fry bacon until just crispy, set aside.
5. 5
   Toast brioche buns.
6. 6
   Grill burgers until medium-rare. Take off the griddle and top with 1 scoop Kenai dip. Tent with tin foil for 5 minutes.
7. 7
   Top burgers with 2 slices of bacon, lettuce, tomato, and mustard.