HUGE PROPS to Neil San Diego!!!!!
Neil and Janet delivered to me, from the jewel of SoCal (San Diego) to my hood in Tustin, a bunch of Elk meat, ground meat and sirloin steaks. This evening we had Elk burgers, OMG it was bloody fantastic!
I looked up online elk burger recipes. Most sites said they can get dry if over cooked and are so lean they may not hold a patty shape well. I also know it could taste gamey depending on what the elk are eating. So, here's what I did. FJRBluesman winged Elk burger recipe.
1 medium onion (one half chopped, one half sliced)
1 clove garlic
8 mushrooms sliced
1 pound ground Elk meat.
Infused olive oil (I don't think this matters that much, just extra virgin olive oil should work, but…. we had some gourmet olive oil infused with Garlic, Arbol chili, parsley, basil, thyme, oregano, orange zest, black pepper corns, canola oil, and extra virgin olive oil)
I sautéed and caramelized one half medium onion, chopped, and one glove garlic in the infused olive oil (FYI, I love olive oil).
Sautéed the other half onion sliced with mushrooms in infused olive oil. Set this aside for topping of burger.
Folded in caramelized chopped onion into meat along with about 2 table spoons of Montreal Steak seasoning (from Costco), mix by hand well. Let sit for at least a couple hours.
Since the burgers may not hold their shape, I fried them (instead of BBQing them) in the infused olive oil. I cooked them on high heat to give them a crisp blackened crust, about medium, or to medium well done. Cook it the way you like it.
Then spoon on the caramelized sliced onions and mushrooms garnish to your liking. I'm not sure how it will taste with cheese, we did not have it that way.
These were absolutely excellent burgers. Extremely lean and healthy.
I can't wait for my left over elk burger lunch tomorrow. Mmmm. Thanks Neil and Janet!
Neil and Janet delivered to me, from the jewel of SoCal (San Diego) to my hood in Tustin, a bunch of Elk meat, ground meat and sirloin steaks. This evening we had Elk burgers, OMG it was bloody fantastic!
I looked up online elk burger recipes. Most sites said they can get dry if over cooked and are so lean they may not hold a patty shape well. I also know it could taste gamey depending on what the elk are eating. So, here's what I did. FJRBluesman winged Elk burger recipe.
1 medium onion (one half chopped, one half sliced)
1 clove garlic
8 mushrooms sliced
1 pound ground Elk meat.
Infused olive oil (I don't think this matters that much, just extra virgin olive oil should work, but…. we had some gourmet olive oil infused with Garlic, Arbol chili, parsley, basil, thyme, oregano, orange zest, black pepper corns, canola oil, and extra virgin olive oil)
I sautéed and caramelized one half medium onion, chopped, and one glove garlic in the infused olive oil (FYI, I love olive oil).
Sautéed the other half onion sliced with mushrooms in infused olive oil. Set this aside for topping of burger.
Folded in caramelized chopped onion into meat along with about 2 table spoons of Montreal Steak seasoning (from Costco), mix by hand well. Let sit for at least a couple hours.
Since the burgers may not hold their shape, I fried them (instead of BBQing them) in the infused olive oil. I cooked them on high heat to give them a crisp blackened crust, about medium, or to medium well done. Cook it the way you like it.
Then spoon on the caramelized sliced onions and mushrooms garnish to your liking. I'm not sure how it will taste with cheese, we did not have it that way.
These were absolutely excellent burgers. Extremely lean and healthy.
I can't wait for my left over elk burger lunch tomorrow. Mmmm. Thanks Neil and Janet!
