Preheat your oven to 350F and line a baking sheet with parchment paper. Spread the bacon strips evenly across the sheet. Pop the sheet in the oven for about 30 minutes. Once crispy, transfer the bacon to a plate lined with paper towels to soak up any extra grease. Save it until you’re ready to top your burgers.

Mix the ground moose meat, breadcrumbs, egg, and Worcestershire sauce in a large bowl. Add some fat, like bacon grease or butter. Add your favorite seasonings.

From the mixture into about 8 patties by hand or with a burger press- whatever you prefer.

Heat a large cast-iron skillet over medium-high heat. Add 1-2 tablespoons of oil or lard to the pan, then carefully place 3-4 patties in the skillet.

Let the first side cook until the patties brown nicely and look halfway done. If they’re cooking too fast or starting to burn, turn the heat down to medium.

Flip the burgers and cook the other side for slightly less time until they’re cooked through. Use a meat thermometer to check the internal temperature. For moose meat, you should aim for 165F.

Repeat the cooking process for the remaining patties. Not cooking them all today? No problem! You can freeze the uncooked patties. Place them between parchment paper sheets, then store them in an airtight container or freezer bag for later use.

While your burgers cook, toast those buns to golden perfection. Slice up your lettuce, tomatoes, red onions, and pickles.

Mix your burger sauce in a small bowl or container ( your favorite blend works!) Now it’s time to stack:

Start with the bottom bun.

Add a burger patty.

Top with crispy bacon, lettuce, tomatoes, onion, and pickles.

Drizzle with burger sauce.

Finish with the top bun.

Now dig in and enjoy the best moose burger you’ll ever have.