That sounds awesome.
What seems to make a burger good is the fat content. So beef, sausage and lamb are all fatty meats and make great burgers whereas turkey and chicken are merely meh unless well-sauced, and bison, venison and ostrich are so lean that the burgering* process doesn’t really work as well with them. Salmon is a nice oily fish and I have made some spectacular salmon burgers (in fact I need to go find my recipe now, because it’s been a while and now I want some), whereas whitefish only works in fried breaded patties.
Thank you for coming to my TED talk.
* I’m claiming coinage of this.
The best burger I had in all of Asia was a lamburger in Ahmedabad, India. I was living in China at the time of this visit, and had tried burgers in every place that conceivably had hamburgers, and they universally sucked (well, McD’s was McD’s everywhere from Chicago to Nanjing to Pattaya). Courtyard by Marriott on Satellite Road.
I sometimes make beef and lamb burgers seasoned with garlic and cumin. They taste like gyros meat and should be garnished appropriately. Best served in pocket pitas.
Can also take the form of meat loaf and be served that way for dinner.
My wife likes listening to the Recipe Club podcast and has made several of those recipes. One of my favorites she has made is a pork burger. OMG…so freaking good! She’s made them a few times. We buy a half a pig from a local farmer each year so we eat quite a bit of pork.
I’m not positive this is the show, but I think it is:
I mentioned making lamb burgers tomorrow. The Spousal Unit says she doesn’t like lamb.
My wife won’t eat lamb either.
She is getting into the chèvre though. (And some chianti salami.)
Come grilling time, I guess I’ll be the one enjoying lamb steaks and grilled lamb chops. And if we go out for Greek, some nice souvlaki. (I know she had a gyro at The Mad Greek in Baker, CA. I hope it was made with lamb.)
Thanks, good info.
I love it when animals have easy-to-remember scientific names like that. If only we could have dragonfly dragonfly, cobra cobra, and squirrel squirrel.
Please pardon my snip, but I disagree. Granted, that whitefish by itself makes a subpar burger option, but fish taco-style ingredients in a patty works great! I quote my version from a prior thread on fish sandwich/burgers.
It’s like I say, just more for me. 
My comment exactly. Well said.
Ostrich burgers are the standard burger in my house. They’re usually made with some pork or lamb fat added.
Kudu and springbok burgers are an occasional item when they’re in stock.
And crocodile, when we go to the one town that has a croc farm.
When we have “burgers” they are either beef or turkey, we don’t really distinguish between the two. The turkey farm sells ground turkey patties with many different flavorings. Albuquerque Turkey is a favorite.
I am now visualizing a bipedal dog in a lab coat saying, “Squirrel! Squirrel!”
As far as food nomenclature is concerned, in my mind, “burger” requires both meat and bread. Without the bread, it is “____burger patty”, or “___burger steak”.
What about the In-N-Out “Protein Style” burger?
I’ve had oryx, as a ground meat I can’t say it was anything unique, I’d much rather try a roast of anything exotic. You don’t need to go to Africa though, there are large populations wild/feral in New Mexico and Texas. You’d need to hunt it in NM, and Texas being Texas probably either hunted or farmed. Texans did save another species from extinction though, the scimitar oryx.
Wild game needs fat, but in my experience people use pork fat most often, as it’s easier to get than beef fat. And I think doesn’t overpower the meat as much with beefiness.
You can do it in English too, without Bison bison how would you have Buffalo buffalo Buffalo buffalo buffalo buffalo Buffalo buffalo?
Mahi-Mahi burger with cheese, on low-carb bread today.
I had a horse burger, in Metz, France one time. Not really recommended; a bit lean. Not horrible, though.
I’ve got no real qualms about eating horse, since horses have been food animals longer than they have been beasts of burden.
But in an ideal world I wouldn’t eat any meat that came directly from animals; a century or two from now, most meat will probably come from a vat of some kind. This won’t happen until vat meat tastes as good as, or better than, animal meat, is cheaper, and has less impact on the environment. This isn’t going to happen any time soon, but I expect it will happen eventually.