Entree: United States – Nevada (Southwestern United States) – Nevada Elk Burger

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

- 1.5 lb (680 g) ground elk
- 1 large egg, approx. 50 g
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) kosher salt
- 3/4 tsp (3.5 g) freshly ground black pepper
- 1 tsp (2 g) smoked paprika
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) chipotle powder (or 1 tsp chipotle in adobo, minced)
- 1/2 tsp (1 g) garlic powder
- 1/2 tsp (1 g) onion powder
- 1 tsp (1 g) dried sage or 1 tbsp (3 g) finely chopped fresh sage
- 4 slices sharp cheddar cheese, about 4 oz (115 g) total
- 4 burger buns
- 2 tbsp (30 g) butter, softened (for toasting buns)
- 4 large lettuce leaves (no measurement)
- 1 medium tomato, sliced
- 1/2 medium red onion, thinly sliced
- 8 dill pickle slices (no measurement)
- 1 ripe avocado, mashed (approx. 5 oz / 140 g)
- 1/2 cup (120 g) mayonnaise
- 1 tbsp (15 ml) lime juice
- Salt and pepper for avocado mayo to taste
- 1.5 lb (680 g) fingerling or small Yukon gold potatoes, halved
- 2 tbsp (30 ml) olive oil (for potatoes)
- 1 tsp (1 g) fresh rosemary, finely chopped
- 2 cloves garlic, minced (about 6 g)
- Salt and pepper for potatoes to taste
- 5 oz (140 g) mixed salad greens
- 8 cherry tomatoes, halved
- 2 tbsp (30 ml) olive oil (for vinaigrette)
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 g) Dijon mustard
- 1 tsp (5 ml) honey
- Salt and pepper for vinaigrette to taste

Instructions

Short Description:
A lean, savory elk burger seasoned with Southwestern and high-desert flavors, topped with cheddar, chipotle mayo, and fresh vegetables, served with roasted rosemary potatoes and a simple mixed-green salad for a complete main course.

Regional Notes:
This Nevada version uses ground elk—a locally available, lean game meat—and leans on smoky, sage-and-juniper-inspired seasonings common in the Intermountain West. The burger is intentionally leaner than beef and paired with rustic roasted potatoes and a fresh salad to reflect durable, camp-to-table Southwestern dining traditions.

1. Preheat oven to 425°F (220°C). Toss the halved potatoes with 2 tbsp (30 ml) olive oil, 1 tsp (1 g) chopped rosemary, 2 cloves (6 g) minced garlic, and salt and pepper. Spread on a rimmed baking sheet and roast for 25–30 minutes, turning once, until golden and tender.
2. While potatoes roast, make the chipotle avocado mayo: in a small bowl mash 1 ripe avocado (approx. 140 g) with 1/2 cup (120 g) mayonnaise, 1 tbsp (15 ml) lime juice, 1/2 tsp (1 g) chipotle powder (or 1 tsp minced chipotle), and salt and pepper to taste. Chill until ready to use.
3. In a large bowl combine 1.5 lb (680 g) ground elk, 1 large egg (approx. 50 g), 1 tbsp (15 ml) Worcestershire, 1 tsp (5 g) kosher salt, 3/4 tsp (3.5 g) black pepper, 1 tsp (2 g) smoked paprika, 1 tsp (2 g) ground cumin, 1/2 tsp (1 g) garlic powder, 1/2 tsp (1 g) onion powder, and 1 tsp (1 g) dried sage (or 1 tbsp fresh). Mix gently with your hands until just combined—avoid overworking.
4. Divide the mixture into 4 equal portions and form into patties about 6 oz (170 g) each, about 3/4–1 inch thick. Make a slight indentation in the center of each patty with your thumb to prevent doming during cooking.
5. Heat a cast-iron skillet or heavy grill pan over medium-high heat and add a light drizzle of oil or a spray. When hot, cook the patties 3–4 minutes per side for medium (longer if you prefer). In the last minute of cooking, top each patty with a slice of cheddar and cover the pan briefly to melt.
6. While patties cook, split the buns and butter the cut sides with 2 tbsp (30 g) softened butter. Toast the buns, butter-side down, in a separate skillet or under the broiler until golden.
7. Make the quick vinaigrette by whisking 2 tbsp (30 ml) olive oil, 1 tbsp (15 ml) apple cider vinegar, 1 tsp (5 g) Dijon mustard, 1 tsp (5 ml) honey, and salt and pepper to taste. Toss mixed greens (5 oz / 140 g) and halved cherry tomatoes (8) with the vinaigrette; set aside.
8. Assemble each burger: spread about 2 tbsp (30 g) chipotle avocado mayo on the bottom bun, add a lettuce leaf, a cheese-topped elk patty, tomato slices, red onion, and pickles, then the top bun.
9. Serve each Nevada Elk Burger with a portion of roasted rosemary potatoes and a side of dressed mixed greens. Enjoy hot.