Tuesday, October 25, 2011

Oregon Yak Burgers

Last weekend Beau and I went to the Beaverton Farmers Market. With only two weekends left to shop at the farmers market, I made it a priority to go. Armed with $40 dollars and a reusable Trader Joe's bag, we were ready to see what the Beaverton Farmers Market had to offer. As expected, it was stocked with copious amounts of fresh produce, breads, meats, candy, and more. Two words: pretty epic.


All the goodies we got from Beaverton Farmers Market!

One of the exciting things we stumbled across was a farm from Central Oregon that sold exotic meats. I love to explore odd foods, so finding yak meat was EXCITING to me. We decided to get some ground yak to make gourmet/foodie burgers with.

The ingredients used to complete our meal.

Fall time brings squash to the farmers market and I love squash. A side dish to our burgers was a _____ squash that we purchased. I prepared the squash by slicing half of it into thin slices to bake, while the other half was baked with the flesh side down in the pan. I coated each of the slices in a little butter and brown sugar to give it a sweet buttery glaze.
 

This week New Seasons had some killer deals on mushrooms, so I picked up some shitakes for $7.99/lb. For the burger we had the mushrooms both in the burger meat, and also reduced in pinot noir as a garnish. 

The mushrooms reducing in the pinot noir.
The diced up mushrooms for the yak burger meat.

The ground yak meat was about $10.00 a pound, and for you health buffs; it is very lean. The only ingredients we added to the burger meat was one egg and some sauteed mushrooms.

Beau had the task of making the yak burger patties.


On the burgers we added bacon, cheese, lettuce, onion, ketchup, mayo, and the reduced pinot noir mushrooms. Almost all of our ingredients for this burger were local except for the bacon, cheese and burger bun. It was only later that we realized we could have bought the buns at New Seasons, and sourced the cheese and bacon from other local markets. Next time!

The finished yak burger!

To pair with the yak burger Beau decided on a 2008 Von Holt syrah from the Russian River Valley in California. The pairing was spectacular. Syrah's natural fruit elements pair well with the gamey yak flavor, while it's peppery finish was a great foil to the rich, smokey bacon.

2 comments:

  1. So does Yak meat taste like Buffalo or Deer? I will have to try it someday. Didn't know you had a blog, I will now stalk you I mean follow you here as well. ;~)

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  2. It probably tastes closer to buffalo than deer. This blog I started a few months ago, but took a little break from posting in it... I hope to be a little more consistent now =)

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