Alligator Burgers bring a Southern coastal classic to your grill—clean, mildly sweet flavor with a lean, springy bite that loves Cajun spices and a hard sear. Crafted for juiciness and snap, these patties cook beautifully on cast-iron, flat-top, or charcoal. We ship every pack frozen at peak quality so you can go from freezer to flame with confidence. Eat Wild.

• Approachable flavor: mild, slightly sweet, and perfect for bold seasonings.
• Lean & high-protein: built for hot-and-fast sears; finish with saucy toppings for maximum juiciness.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook to a perfect finish.

What’s Included

Formed alligator burger patties. See the variant selector for patty count and total weight; exact diameter and thickness vary by spec. Seasoning profile may vary by lot—see product label.

Flavor Pairings

• Seasonings: Cajun or Creole blends, paprika, garlic, onion powder, cayenne, black pepper, lemon zest.
• Toppings & sauces: shredded lettuce, tomato, dill pickles, red onion, remoulade or spicy mayo, sliced jalapeños, grilled peppers/onions.
• Explore more in Alligator Meat, our broader Exotic Meats, and Wild Game.

How to Thaw (Refrigerator Only)

• Keep sealed; place on a rimmed tray to catch drips.
• Allow ~12–24 hours for a pack of patties to thaw in the fridge (34–40°F).
• Once thawed, cook within 48 hours. For exact guidance, use our Storage & Thaw Calculator.

How to Cook (3 Easy Methods)

Food-safety target for ground meats: cook to an internal temperature of 160°F (71°C). Use a fast, accurate thermometer.

1) Cast-Iron / Flat-Top (blackened crust)

• Preheat until lightly smoking; brush the surface with a thin film of oil.
• Season patties (Cajun/Creole); sear 3–4 minutes per side to 160°F.
• Rest 3–5 minutes; dress with remoulade and crisp lettuce.

2) Charcoal or Gas Grill

• Use a medium-high, well-oiled grate. Consider a two-zone setup for control.
• Grill 3–5 minutes per side to 160°F. Avoid pressing—keep juices in.
• Move to indirect heat if flare-ups occur.

3) Smash-Style (thin, lacy edges)

• On a hot griddle, place a portioned ball and smash firmly for maximum browning.
• Season; cook ~1½–2 minutes, flip, add cheese if desired, and finish to 160°F.
• Stack two thin patties for the perfect texture contrast.

Pro Tips

• Brush with oil or butter: lean patties brown better and release cleanly from grates/pans.
• Gentle handling: don’t overwork—looser packs = tender bites.
• Bun strategy: toasted brioche or sesame with a swipe of remoulade locks in moisture and adds zing.

Quality & Safety

• Ships frozen via cold-chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• On arrival, move directly to the freezer or begin a controlled fridge thaw. Review best practices in Meat Safety & Storage.

Related

Explore Alligator Meat · shop Burgers · browse Exotic Meats · get inspiration in Recipes

Chef’s note: Treat alligator like a premium, lean grind—go hot-and-fast for color, finish to 160°F, rest, and sauce the bun. A squeeze of lemon right before serving wakes everything up.