We made an amazing burger with a special ingredient. And only because you kept asking us if we had tried it. The special ingredient is bull testicles. Or Rocky Mountain oysters, as they are called in Canada.
I wouldn’t say I like to give in when challenged, so I made a burger with it before I dared to eat it. shared sorrow is half the sorrow, so I let Morrison eat along.
- Ground beef with a 20/80 fat to meat ratio
- Salt and pepper
- Slices of young Gouda cheese
- Pickled Jalapeño
- Soft burger buns
For the Dutch burger sauce
- 1/4 cup of mayonnaise
- 1 tsp of coarse mustard
- 2 tbsp of sliced shallots
- 2 tbsp of chopped pickles
For the Rocky Mountain Oysters (if you dare)
- Bull testicles
- 1 litre of water
- 60 grams of salt
- Lemon/pepper dry rub
- The day before you want to make the burgers, you brine the testicles in a litre of water and 60 grams of salt. Let this sit in the fridge for 24 hours.
- After that, cook the meatballs in boiling water for 50 minutes, so the skin comes loose.
- Let the balls cool down before cutting them into slices.
- Make patties of the ground beef about a quarter-inch thick and a little bit bigger than the hamburger buns. Make 2 patties per bun.
- Mix the ingredients for the burger sauce and slice the tomato and onions.
- Sprinkle some lemon/pepper rub on the slices of testicles and fry them in butter until they crispen at the sides.
- Cook the burgers on a cast iron plate. When you flip them the last time, sprinkle on some salt and pepper and let the slices of cheese melt on the pattie.
- Put two patties on top of each other and place them on the heel of the bun. Then add a tablespoon of Dutch burger sauce, slices of tomato, onion rings and pickled jalapeño.
- If you still like to, top it with a few slices of Rocky Mountain oysters and hide them with the crown of the bun.
Big thanks to Napoleon Grills for sponsoring this post.
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BBQ gear used
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