End of Summer BBQ – Elk Burgers
Can you even believe that we’re 19 days away from Labor day. That is simply wild, summer has flown by! However, with Labor Day comes the all American BBQ’s, so with that in mind we’re here sharing our favorite Elk Burger recipe. As you can image, we’ve tested quite a few recipes throughout the years and one that we enjoy is a recipe from Deschutes Brewpub.
For the complete recipe you’ll want to click here. Otherwise here’s a tasty preview!
- 2 pounds ground elk or bison
- 2 tablespoons salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 4 slices gruyère cheese
- 4 burger buns
- Homemade aioli or mayonnaise
- Lettuce of your choice
Form the meat into four 1/2-pound patties that are about 3/4 inch thick. Place on a plate in a single layer and refrigerate until ready to use.
In a small bowl, combine the salt, pepper, garlic and onion; set aside.
Preheat a grill or a large, heavy pan over medium-high heat. Sear the burgers to desired temperature (Usinowicz recommends cooking the meat no further then medium-well because elk is generally leaner than beef), 3 to 4 minutes per side for medium-rare.
Season the cooked burgers with some of the salt mixture. Top the burgers with the cheese and allow them to rest off the heat for 1 minute.
Meanwhile, toast the burger buns cut side down until golden brown. Spread the desired amount of aioli on the bottom bun, place the elk on the bottom bun and top with a lettuce leaf and the top bun.