Entree: Canada – Northwest Territories / Northern Canada – Muskox Burger

Serving Size: 4

Approximate Time

Prep 45 min

Cook 40 min

Additional 15 min

Total 1 hr 30 min

Ingredients

- 1.5 lb (680 g) ground muskox
- 4 oz (113 g) ground pork (adds fat for juiciness)
- 1 large egg
- 1/4 cup (30 g) plain breadcrumbs
- 2 tbsp (8 g) fresh arctic/wild thyme, finely chopped
- 1 tbsp (6 g) spruce tips, very finely chopped (fresh young tips)
- 1 tsp (5 g) coarse salt
- 1/2 tsp (2 g) black pepper
- 1 tsp (2 g) crushed juniper berries (or 1/2 tsp ground juniper)
- 1 tbsp (15 ml) neutral oil (for cooking patties)
- 4 quick bannock buns (see bannock ingredients below) or 4 sturdy burger buns
Bannock buns (quick skillet version) — makes 4:
- 2 cups (250 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) salt
- 3 tbsp (45 g) unsalted butter, cold and cut into bits
- 3/4 cup (180 ml) milk (or buttermilk)
- 1 tbsp (15 ml) oil or butter (for pan)
Spruce-tip aioli:
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (10 g) finely chopped spruce tips
- 1 clove garlic, minced
- 1 tbsp (15 ml) lemon juice
- Salt and pepper to taste
Crowberry compote (or substitute blueberries if unavailable):
- 3/4 cup (150 g) crowberries (fresh or frozen)
- 2 tbsp (25 g) granulated sugar
- 2 tbsp (30 ml) water
- 1 tsp (2 g) lemon zest
Quick-pickled red onion:
- 1 small red onion, thinly sliced
- 1/2 cup (120 ml) apple cider vinegar
- 1/4 cup (60 ml) water
- 1 tbsp (15 g) sugar
- 1 tsp (6 g) salt
Roasted root vegetables (side):
- 1.5 lb (680 g) mixed root vegetables (potato, carrot, rutabaga), cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) oil
- 1 tsp (5 g) fresh thyme or 1/2 tsp dried thyme
- Salt and pepper to taste
To assemble:
- 4 handfuls (about 4 oz / 115 g total) mixed greens or arugula
- Butter or oil for toasting buns (optional)

Instructions

Short Description:
A hearty muskox burger seasoned with local herbs and spruce tips, served on quick bannock buns with spruce-tip aioli, crowberry compote, quick-pickled red onion, and roasted root vegetables for a full Northern Canada main course.

Regional Notes:
This Northwest Territories version highlights muskox as the primary protein and uses native flavors—spruce tips and crowberries—alongside bannock-style buns and roasted roots to link traditional ingredients with modern burger technique. It differs from generic burgers by emphasizing lean game meat, aromatic native herbs, and a berry compote rather than ketchup or standard condiments.

1. Make the quick pickled onions: combine apple cider vinegar, water, sugar, and salt in a small heatproof bowl; stir until sugar and salt dissolve. Add sliced red onion, press down so submerged, and let sit at least 15 minutes at room temperature (longer in fridge up to 24 hours). Drain before using.
2. Make the crowberry compote: in a small saucepan combine crowberries, sugar, water, and lemon zest. Bring to a gentle simmer over medium heat and cook 6–8 minutes, mashing slightly, until thickened. Remove from heat and cool to room temperature.
3. Prepare bannock buns: in a bowl whisk flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk to make a soft dough. Turn onto floured surface, knead briefly (5–6 turns), divide into 4 portions, flatten to 1/2-inch (1.5 cm) rounds. Heat 1 tbsp (15 ml) oil or butter in a large skillet over medium heat and cook rounds 6–8 minutes per side until golden and cooked through. Keep warm. (Alternatively use 4 bakery buns, split and toast.)
4. Preheat oven to 425°F (220°C) for the root vegetables. Toss cut roots with oil, thyme, salt, and pepper on a rimmed baking sheet. Roast 25–30 minutes, turning once, until browned and tender.
5. Make the spruce-tip aioli: in a small bowl combine mayonnaise, chopped spruce tips, minced garlic, and lemon juice. Season with salt and pepper; refrigerate until needed.
6. Make the muskox patties: in a large bowl combine ground muskox, ground pork, egg, breadcrumbs, chopped thyme, chopped spruce tips, crushed juniper, salt, and pepper. Mix gently to combine; form into 4 patties (about 1/2 inch to 3/4 inch / 1.2–2 cm thick). Chill 10–15 minutes to firm up.
7. Cook the patties: heat 1 tbsp (15 ml) neutral oil in a heavy skillet or on a grill over medium-high heat. Cook patties 4–6 minutes per side, until a meat thermometer reads 160°F (71°C) for ground game, and a nice crust forms. Transfer to a plate and rest 5 minutes.
8. Toast bannock or buns: lightly butter the cut sides and toast in a hot skillet or oven until golden.
9. Assemble burgers: spread 1–2 tbsp (15–30 ml) spruce-tip aioli on the bottom bun, add a handful of mixed greens, place the muskox patty, top with 1–2 tbsp (15–30 g) crowberry compote, a few pickled red onion slices, and finish with the top bun.
10. Serve: place burgers on plates with roasted root vegetables on the side and extra compote or aioli as desired. Enjoy while warm.