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Have you ever had a llama burger? These instructions will teach you how to make the perfect llama burger with a little bit of a kick. Anyone can enjoy a tasty burger on a hot summer day, but it’s time to break away from the usual. Instead, you need to try a Ragin’ Llama Burger.

Llamas are South American camelids. This means they are in the same family as camels. Llamas originated in North America millions of years ago but migrated to South America. Today, they have slowly made their way back to North America. With an estimate of 100,000 llamas currently in the United States, they are considered to be used as pack animals. Llamas are also being used for another purpose and that is meat. Llama meat is currently a rarity, much like buffalo meat, but you can find llama meat at meat lockers in states like Texas, Oklahoma, and even South Dakota.  You are encouraged to try the meat of an increasingly growing farm animal in North America.

The following instructions will help you break out of the norm and try the meat from llamas. Anyone with past cooking and grilling experience can make a llama burger. With this 10 minute preparation guide and 15 minutes of grilling time, you will taste a spicy llama burger in no time. This recipe is sure to satisfy your taste buds and introduce you to a new kind of meat. The ingredients and tools you will need are:

    • 1 lb of ground llama meat
    • 2 jalapeño peppers
    • Worcestershire sauce
    • Tabasco Sauce
    • Crushed Red Pepper
    • Hamburger Buns
    • A grill
 

Step 1: Prepare the Meat

1. Thaw the frozen llama meat.

    Note: 1 lb of hamburger will make 6 good size patties.  If your meat is already thawed then disregard this step.

2. Pull the meat apart and place into a bowl or on a plate.

    Note: This is done to evenly spread the peppers throughout the meat.
 

Step 2: Dice the Jalapenos

1. Dice the jalapenos into pieces around the size of half a pea.

    WARNING: Do not rub your eyes while cutting the jalapenos. Exposure of the jalapeno juices may cause irritation to the eyes and skin.

    Note: 1 teaspoon of diced jalapenos is recommended for each patty.
 

Step 3: Mix Peppers Into Meat

1. Sprinkle the diced jalapeno peppers throughout the meat.

    WARNING: Exposure of the jalapeno juices may cause irritation to the eyes and skin.

    Note: Place 1 teaspoon of diced peppers for each intended llama patty.

2. Sprinkle the red pepper throughout the meat.

    Note: Use as much red pepper as desired.
 

Step 4: Roll and Flatten Patties

1. Roll a hand full of the llama meat into a ball.

    Note: To keep a juicy taste and consistency, do not roll the meat too firmly or too long.

2. Press the ball of meat between your hands to form each patty.

    Note: The meat in each patty must be conclusively pressed together. If the meat is not stuck together well, the patties will fall apart on the grill.

3. Pour the Worcestershire sauce over the top of each patty.

    Note: Pour enough sauce to cover the whole top and then allow a few seconds for the sauce to soak in.

4. Drip a couple drops of Tabasco sauce over the top of each patty.

    Caution: Tabasco sauce can be extremely hot. Only a few drops of sauce are recommended.

5. Flip the patty over and pour more Worcestershire sauce on the bottom of each patty.

    Note: Allow a few seconds for the sauce to soak in.

6. Drip a couple drops of Tabasco sauce on the bottom of each patty.
 

Step 5: Place Patties on Grill

1. Start the grill and turn the heat to medium.

    Warning: Grills can be very dangerous. Use them with caution.

    Note: Any type of grill will work. The pictures show a tailgating grill a regular sized grill or a George Forman will work as well. You may also use a charcoal grill.
   
    Note: Let the grill heat up for a couple of minutes before placing the patties on.

2. Place each patty on grill.

    Note: You can grill the llama burger to your desired temperature and taste.

3. Flip the patties constantly to get an evenly cooked burger.

    Warning: Make sure the center is cooked all the way through. To avoid sickness, do not eat pink or red meat.

    Note: The llama burgers are done when the meat has turned brown.

4. Turn off the grill.
 

Step 6: Prepare to Eat

1. Put the grilled Ragin’ Llama Burger on a hamburger bun and eat away.

    Note: You can put as many condiments on as you want. Some recommendations include pepper jack cheese, ketchup, and mustard.

Congratulations! You have just made the Ragin’ Llama Burger. You can now enjoy the intense levels of spice and appreciate a new kind of meat. This llama burger should be grilled to your preference with jalapenos and red peppers throughout the meat. The taste of the Ragin’ Llama Burger is sure to spice up your life.

    Troubleshooting:

If the llama burger fell apart on the grill, make sure to have rolled and pressed the meat tightly enough together.

If this recipe is too spicy, just remember that llama meat is not much different from regular hamburger. You can use any hamburger recipe to make a llama burger.

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