Watch: Michael Hunter makes game burgers In the Kitchen with Foodism

For our summer grilling edition, we take In the Kitchen outside and let meat maestro Michael Hunter get all fired up for Antler's Game Burger.

Serves 8

Preparation time 25 minutes

Cooking time 40 minutes

For the third installment of our In the Kitchen with Foodism video series, we took things outside the studio. The weather might not have been cooperating, but no downpour could dampen our spirits as we fired up the BBQ for our Summer Grilling episode.

Give your grill a glow-up this summer

Traeger Grills

Making delicious, restaurant-quality burgers doesn't have to be complicated. We've partnered with Traeger Grills to take the guesswork out of barbecuing with their Pro 575 Grill. The original wood-fired grill uses WiFIRE technology to allow you to control cooking from anywhere using the Traeger app. With the ability to adjust temperature and monitor the doneness of your proteins with meat probes, you can host your guests with ease all summer long.

Traeger Grills are easy to assemble and consistently produce moist and delicious meat like burgers and brisket, all the way through to sumptuous sides, veggies and even sandwiches. 

Michael Hunter opened Antler Bar & Kitchen back in 2015, but in 2018 the Toronto chef gained international media attention when he butchered a deer leg in the window of his Little Portugal restaurant in response to anti-meat protesters who had been picketing outside for days. 

Since then, the hunting enthusiast has appeared on the Joe Rogan Experience podcast, released his debut cookbook, The Hunter Chef Cookbook — and continued to serve the same Canadian cuisine with a focus on wild and foraged food at his Dundas West spot. We invited the outdoorsman to fire up the grill and show us how to make one of his most popular menu items.

Antler Kitchen & Bar's burger has been on the menu since day one and is comprised of venison, wild boar and bison. The flavour combination of all three types of game, combined with smoked cheddar, duck egg aioli and pickles, is a guaranteed way to level up your run-of-the-mill burger this summer. 

Check out the video above for Michael Hunter's tips on giving your backyard parties a grill glow-up.


  • 450 g ground venison
  • 450 g ground wild boar
  • 450 g ground bison
  • 2 tsps kosher salt
  • 1 tsps black pepper
  • 2 Tbsp grapeseed oil or vegetable oil, for searing

  • 8 hamburger buns, toasted
  • 8 slices smoked cheddar cheese
  • Sliced red onion

  • Sliced dill pickles

  • Sliced tomatoes
  • Garlic aioli (find Antler's duck egg aioli recipe in The Hunter Chef Cookbook)
  • Hot mustard


  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl by hand, mix together the venison, wild boar, and bison. Divide the mixture into eight 6-ounce (170 g) portions and, using your hands or a burger patty press, shape into patties.
  2. Place the burgers on a baking sheet lined with parchment paper and store in the fridge, covered, for at least an hour. Chilling the burgers before searing will keep them from breaking apart.
  3. Heat a large cast-iron skillet over high heat for 2 to 3 minutes — or turn on your grill and set it to 500 F
  4. Season both sides of the patties with a pinch each of salt and pepper. Add the grapeseed oil to the pan. Alternatively, brush your grill with a little oil or cooking spray.
  5. Place the patties in the pan or on the grill (working in batches if needed) and cook, flipping once or twice, for 2 to 3 minutes per side for medium-rare doneness. (Flipping too often can cause the burgers to fall apart and not get the desired flavourful crust on the outside.)
  6. Cook to an internal temperature of 125 F or medium-rare doneness or 135 F for medium doneness (pink).
  7. Place each burger on the bottom of a toasted bun. Top with smoked cheddar cheese and your desired toppings. Top with the other bun half.