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Game burgers with yogurt & dill dressing and side potato salad

Chef Michael Hunter shares how to up your game by grinding your own burgers at home.



  • 900 grams bison meat
  • 900 grams wild boar shoulder or belly
  • Salt and pepper to taste

Condiments for burger:

  • Smoked cheddar
  • Grainy mustard
  • Aioli
  • Burger buns
  • Dill pickle slices
  • Lettuce
  • Tomato

For the grilled asparagus:

  • 1.4 kilograms asparagus
  • Olive oil and salt to taste

For the yogurt & dill dressing:

  • 1 cup Greek yogurt
  • 1 lemon juiced
  • 3 sprigs dill chopped
  • Salt to taste

For the potato salad:

  • 900 grams fingerling potatoes
  • 1/3 cup cider vinegar
  • 1 small red onion minced
  • 2 stalks celery diced
  • 4 cloves garlic crushed
  • 2/3 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1/2 bunch chives
  • 4 sprigs parsley
  • Salt and pepper to taste


For the burgers:

  1. Grind meat through Kitchen Aid mixer with meat grinder attachment.
  2. Mix to combine and weigh out 170 gram portions. Season with salt and pepper. Grill until desired doneness. (Grinding the meat yourself you can cook to medium rare if you prefer)

For the grilled asaparagus and yogurt & dill dressing:

  1. Drizzle with olive oil and season with salt.
  2. Grill until tender.
  3. Whisk dressing ingredients to combine and drizzle over asparagus.

For the potato salad:

  1. Boil potatoes in salted water until tender.
  2. Strain and cook to room temperature. Slice in half.
  3. Whisk together vinegar with crushed garlic, Dijon and olive oil. Season with salt and pepper.
  4. Pour over potatoes and toss to mix.
  5. Add minced onion, celery and chopped herbs and toss before serving.

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