Served throughout the state of Montana, elk burgers are a popular choice. Elk season is a highly anticipated time of year, when elk roam the plains in abundance. Elk burgers are like beef hamburgers but with a leaner, gamier quality. They are low in fat and cholesterol and high in protein.
Recipe Servings: 6
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2½ lbs ground elk
- 1 cup grated onion
- ¼ cup chopped parsley
- 1 Tbsp minced garlic
- 1 Tbsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- 1 tsp salt
- 2 Tbsp vegetable oil
- 2 Tbsp butter
- 1 sliced white onion
- 1 sliced red onion
- 6 slices havarti cheese
- 6 slices mild cheddar cheese
- 1 tomato, sliced
- 1 cup baby arugula
- 6 split sesame seed buns
Directions
- Mix elk meat, onion, garlic, parsley, mustard, Worcestershire sauce, and salt in a large bowl.
- Divide the mixture evenly into 6 parts, and form 6 patties about ½ inch thick.
- Brush a skillet with oil and set over medium heat.
- Grill burgers, turning once, until browned on both sides, about 10–18 minutes total, depending on desired doneness.
- Melt butter in a separate pan while burgers are cooking and sauté the onions until tender.
- Brush cut sides of buns with melted butter and grill, cut side down, until golden brown.
- Top each burger with a slice of havarti cheese and a slice of cheddar cheese during the last few minutes of cooking. Cover pan so cheese will melt.
- Place arugula and a tomato slice on the bottom half of each bun. Top with a burger and grilled onions.
- Place top half of bun on burger and serve.
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