Want a peak burger experience using ground elk? Try this recipe from First Light Farms!
It’s leaner than beef, so don’t overcook it. Shoot for an internal temperature of 140-145°. Using tallow – rendered beef or mutton suet – when you cook can also help. It’s the perfect accompaniment to ground elk, to temper taste and texture.
Ingredients
- 1 lb First Light Farms ground elk
- 1/2 tsp salt (or to taste)
- 1/2 tsp pepper (or to taste)
- 2 Tbsp breadcrumbs or potato flakes
- 1/2 Tbsp First Light Farms Beef Tallow
- 4 slices gouda or other cheese of your choice
- 1 large tomato – sliced thinly (into at least 4 slices)
- 1 avocado – sliced
- 4 large lettuce leaves
- 2 Tbsp beetroot relish (or relish of your choice)
- 4 burger buns of your choice
- 1 tsp Dijon mustard
- 2 Tbsp aioli (or mayo)
Directions
- Combine meat, salt/pepper and breadcrumbs/potato flakes and mix well. Form into ¼ lb burger patties (same diameter as your burger buns). Cover and refrigerate until required. Double this recipe if you want double-deckered burgers.
- Lightly brush the burger patties with beef tallow.
- Heat the pan or BBQ grill to high and cook the burger patties on one side until they are well caramelized.
- Flip patties and sear for one minute, then reduce heat and place a slice of cheese on top of each patty. Cook until patties are caramelized and almost cooked through (by this point cheese should be melted over the patties). Remove from heat and rest in a warm place for 2-3 minutes.
- Lightly toast the buns cut side down in the pan or on hot plate.
- Mix aioli and mustard together and spread a heaping teaspoon on the base of the bun. Top with the patty and cheese, a slice of tomato, a few slices avocado and lettuce leaves.
- Spread a heaping teaspoonful of relish on the cut surface of the top bun and place on top to finish the burger.
- Tip: Make sliders to feed a crowd by using the same recipe – just source smaller buns and a smaller tomato and halve the portions served!