Entree: United States – Pacific Northwest (Idaho) – Elk Burger

Serving Size: 4

Approximate Time

Prep 40 min

Cook 40 min

Additional 15 min

Total 1 hr 35 min

Ingredients

- 1 lb (454 g) ground elk
- 4 oz (113 g) ground pork
- 1 large egg (about 50 g)
- 1/4 cup (30 g) panko breadcrumbs
- 1 small shallot, finely minced (about 1 oz / 30 g)
- 1 clove garlic, minced (about 3 g)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) smoked paprika
- 4 slices local aged cheddar (about 4 oz / 115 g total)
- 4 brioche or sturdy burger buns
- 2 tbsp (30 ml) huckleberry jam (or berry jam from the region)
- 1 tbsp (15 ml) Dijon or whole-grain mustard
- 2 cups (60 g) arugula (rocket)
- 1 medium tomato, sliced (about 150 g)
- 8 oz (225 g) mixed wild mushrooms (chanterelle, oyster, shiitake), cleaned and sliced
- 1 tbsp (14 g) unsalted butter
- 1 tbsp (15 ml) olive oil, plus extra for toasting buns
- Quick-pickled red onion:
  - 1/2 cup (60 g) thinly sliced red onion
  - 1/4 cup (60 ml) apple cider vinegar
  - 1 tbsp (15 ml) water
  - 1 tbsp (15 ml) granulated sugar
  - 1/4 tsp (1.5 g) salt
- Roasted fingerling potatoes:
  - 1.5 lb (680 g) fingerling potatoes, halved lengthwise
  - 2 tbsp (30 ml) olive oil
  - 1 tbsp (15 ml) chopped fresh rosemary (or 1 tsp / 1 g dried)
  - 1 tsp (5 g) kosher salt
  - 1/2 tsp (1 g) black pepper

Instructions

Short Description:
A hearty Idaho-style elk burger made with locally sourced ground elk mixed with a small proportion of pork for juiciness, served on toasted buns with local aged cheddar, huckleberry jam, sautéed wild mushrooms, arugula, and roasted fingerling potatoes for a complete main-course meal.

Regional Notes:
This Idaho/Pacific Northwest version highlights locally sourced elk and regional flavors—huckleberry jam and wild mushrooms (chanterelles/oyster varieties when available) are common local additions. The lean elk is blended with a small amount of pork to match local preparations that keep the patty juicy and robust while showcasing the game flavor.

1. Preheat the oven to 425°F (220°C) for the potatoes. Toss the halved fingerling potatoes with 2 tbsp (30 ml) olive oil, 1 tbsp (15 ml) chopped fresh rosemary, 1 tsp (5 g) kosher salt, and 1/2 tsp (1 g) black pepper on a rimmed baking sheet. Roast cut-side down for 25–30 minutes until golden and tender.
2. While the potatoes roast, make the quick-pickled red onion: combine 1/4 cup (60 ml) apple cider vinegar, 1 tbsp (15 ml) water, 1 tbsp (15 ml) sugar, and 1/4 tsp (1.5 g) salt in a small bowl or jar; stir until sugar dissolves. Add 1/2 cup (60 g) thinly sliced red onion, press down to submerge, and set aside at room temperature (at least 15 minutes).
3. Prepare the mushroom topping: heat 1 tbsp (14 g) butter and 1 tbsp (15 ml) olive oil in a skillet over medium-high heat. Add 8 oz (225 g) sliced wild mushrooms and a pinch of salt; sauté until golden and any liquid has evaporated, about 6–8 minutes. Keep warm.
4. Make the burger mixture: in a large bowl combine 1 lb (454 g) ground elk, 4 oz (113 g) ground pork, 1 large egg (about 50 g), 1/4 cup (30 g) panko breadcrumbs, 1 small minced shallot (about 30 g), 1 minced garlic clove (about 3 g), 1 tbsp (15 ml) Worcestershire sauce, 1 tsp (5 g) kosher salt, 1/2 tsp (1 g) black pepper, and 1 tsp (2 g) smoked paprika. Mix gently until just combined—overmixing will toughen the meat.
5. Form the mixture into four even patties (about 5–6 oz / 140–170 g each). Press a shallow dimple in the center of each patty to help them cook evenly. Chill the patties in the fridge for 10–15 minutes while the oven and skillet finish.
6. Heat a cast-iron skillet or grill pan over medium-high heat and brush the buns cut-side with a little oil. When the pan is hot, toast the buns cut-side down until lightly browned; remove and set aside.
7. Add a touch of oil to the hot skillet or place patties on a preheated grill. Cook patties 4–5 minutes per side for medium-well, or until the internal temperature reaches 160°F (71°C) measured in the center. In the last minute of cooking, place a slice of local aged cheddar on each patty and cover briefly to melt.
8. While patties rest 3–4 minutes, assemble condiments: spread about 1/2 tbsp (7.5 ml) huckleberry jam on the top bun half and 1/4 tbsp (4 ml) mustard on the bottom bun half (adjust to taste). Drain the pickled red onion.
9. Build each burger: bottom bun with mustard, a handful of arugula (about 1/2 cup / 15 g), the cheddar-topped elk patty, 2–3 slices tomato, a generous spoonful of sautéed mushrooms, a pinch of pickled red onion, and the top bun with huckleberry jam.
10. Serve each Elk Burger with a portion of roasted fingerling potatoes and any remaining mushrooms and pickled onion on the side.