Go Back Email Link
i tried recipe of yak burger
Fozia Siraj

The Ultimate Family-Style Yak Burger

Gourmet Yak Burgers: The High-Protein, Low-Fat Burger Alternative
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Servings: 4
Course: Appetizer, Snack
Cuisine: American, Mediterranean
Calories: 710
Ingredients Equipment Method Video

Ingredients
  

  • Ingredients Checklist
  • The Yak Patties:
  • 720 g - 800g Ground Yak meat divided into four 180g–200g patties
  • Sea Salt & Coarse Black Pepper to taste
  • The Build Per Burger:
  • 4 High-quality Brioche or Sesame Buns
  • 8 Slices of Sharp Cheddar 2 per burger
  • 4 Large Crisp Green Lettuce leaves
  • 1-2 Large vine-ripened Tomatoes sliced into 4 thick rounds
  • 1 Medium Red Onion sliced into 8 thin rings
  • The Signature Slaw Crunch Layer:
  • 1/2 Small Cabbage shredded
  • 3 Large Carrots peeled and julienned/grated
  • Optional: 1 tbsp Lemon juice to keep the colors vibrant.

Equipment

  • 1 Large Cast-Iron Skillet or Griddle
  • 1 Large Stainless Steel Mixing Bowl
  • 1 Sharp Chef’s Knife
  • 1 Wide Metal Spatula
  • 1 Small Pan Lid

Method
 

  1. Professional Preparation
  2. Prepare the Bulk Slaw
  3. In your large mixing bowl, combine the shredded cabbage and julienned carrots. Toss them thoroughly. For a professional blog look, keep the slaw "clean" (without heavy mayo) so the bright orange and green colors pop in your photos.
  4. Shape the Patties
  5. Gently form the yak meat into 4 equal patties.
  6. Pro Tip: Make a small thumbprint indentation in the center of each patty. This prevents the burger from "puffing up" into a ball during cooking, keeping it flat for better topping stability.
  7. The High-Heat Sear
  8. Heat your skillet over medium-high heat. Season the patties with salt and pepper only right before placing them in the pan.
  9. Sear for 3–4 minutes on the first side.
  10. Flip and immediately place 2 cheese slices on each patty.
  11. The Steam Trick: Add 1 tablespoon of water to the edge of the hot pan and cover with a lid for 30 seconds. The steam will melt the cheese perfectly over the yak.
  12. Assembly (The "Tower" Method)
  13. Toast: Lightly toast all 8 bun halves in the residual meat juices.
  14. Base: Place lettuce on the bottom buns.
  15. Protein: Place the cheese-melted yak patties on the lettuce.
  16. Garden: Stack the tomato and onion rings.
  17. Crown: Add a generous, high mound of the carrot/cabbage slaw.
  18. Finish: Top with the remaining bun halves.

Video