Entree: United States – Pacific Northwest – Elk Burger (Grilled ground elk patties served on buns with regional toppings)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 15 min

Total 50 min

Ingredients

- 1.5 lb (680 g) ground elk
- 2 slices bacon, cooked and chopped, approx. 2 oz (57 g)
- 1/4 cup (40 g) finely chopped yellow onion
- 1 clove garlic, minced (approx. 3 g)
- 1 tsp (2 g) crushed juniper berries
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 4 brioche buns, approx. 4 oz (115 g) each
- 4 slices sharp cheddar cheese, approx. 1 oz (28 g) each
- 1 cup (225 g) mushrooms (cremini or chanterelle), sliced
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) neutral oil (canola or grapeseed)
- 4 lettuce leaves
- 1 medium tomato, 1/4-inch (6 mm) slices (approx. 150 g)
- 2 tbsp (40 g) huckleberry or blackberry jam (optional regional condiment)

Instructions

1. In a large bowl, combine ground elk, chopped cooked bacon, chopped onion, minced garlic, crushed juniper, Worcestershire sauce, kosher salt, and black pepper. Gently mix until just combined; do not overwork.
2. Divide into 4 equal portions and form into patties about 3/4 inch (2 cm) thick with a slight dimple in the center. Chill patties for 15 minutes while you heat the pan or grill.
3. Heat a cast-iron skillet or grill over medium-high heat and add 1 tbsp (15 ml) oil. Sear patties 3–4 minutes per side for medium (adjust time for desired doneness); add cheddar slices during the last minute to melt.
4. In a separate skillet, melt butter with 1 tbsp (15 ml) oil over medium heat. Add sliced mushrooms and sauté until golden and tender, 6–8 minutes; season with a pinch of salt and pepper.
5. Toast buns cut-side down in the hot skillet or on the grill for 30–60 seconds until lightly browned.
6. Assemble burgers: bottom bun, lettuce, patty with cheese, tomato slice, sautéed mushrooms, a smear of huckleberry jam if using, and top bun. Serve immediately.