Camel Burgers bring a uniquely delicious, beef-adjacent flavor with a subtle sweetness and clean finish. Naturally lean and tender, they love bold spices and high-heat searing. We ship them frozen at peak quality so you can go from freezer to grill with confidence. Eat Wild.

• Distinctive & approachable: rich red meat character with a lightly sweet, earthy note—fantastic on a toasted bun.
• Lean grind: great for cast-iron, flat-top, or charcoal; takes well to spice blends and flavorful toppings.
• Ships frozen on dry ice: rock-solid on arrival; thaw safely and cook to a juicy finish.

What’s Included

Ground camel formed into burger patties. See the variant selector for patty count and total weight.

Flavor Pairings & Toppings

• Seasoning ideas: cumin, coriander, garlic, smoked paprika, black pepper, or a touch of harissa.
• Sauces & toppings: garlicky aioli, tahini or tzatziki, pickled onions, roasted peppers, feta, arugula.
• Buns: brioche or sesame—lightly buttered and toasted for texture.

How to Thaw (Refrigerator Only)

• Keep sealed and 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

• Preheat pan until shimmering. Lightly oil the surface (camel is lean).
• Season patties generously; sear 3–4 minutes per side, flipping once.
• Check 160°F in the center. Rest 3–5 minutes; dress and serve.

2) Charcoal or Gas Grill

• Use a medium-high, well-oiled grate. For extra control, grill two-zone.
• Grill 3–5 minutes per side to 160°F. Avoid pressing—keep juices in.
• Finish over indirect heat if flare-ups occur; rest before plating.

3) Stuffed or Juicy-Style

• Fold in a small amount of minced onion, herbs, or a dab of olive oil for richness.
• Cook gently to 160°F; let carryover finish the center.

Pro Tips

• Don’t overwork the meat: light mixing keeps burgers tender.
• Add fat if you like: a teaspoon of olive oil per patty or a brush of beef tallow boosts juiciness.
• Keep it hot: high heat builds color fast—then finish gently to temp.

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 start a controlled fridge thaw. Review best practices in Meat Safety & Storage.
• Cook ground meats to 160°F internal; refrigerate leftovers within 2 hours (≤ 40°F).

Related

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Chef’s note: Because camel is lean, a thin layer of sauce (aioli/tahini) on the bun helps lock in moisture—and tastes amazing.