This Hatch Chile Elk Smash Burger Recipe is an explosion of bold, smoky, and savory flavors, all wrapped up in one irresistible bite. Imagine juicy, perfectly seasoned elk patties; smoky hatch chiles; melted habanero jack cheese, crispy onion rings, and bold hatch chile BBQ sauce all piled on a delicious toasted brioche bun.
Hatch Chile Elk Smash Burger
Rated 5.0 stars by 1 users
Category
Elk Meat
Cuisine
American
Author:
Evette Daley
Servings
2
Prep Time
10 minutes
Cook Time
5-10 minutes
This burger perfectly combines juicy, spicy, smoky, and crispy. It's an elk meat recipe that brings together southwest flavors with a rodeo flair, making it crave-worthy from the first bite to the last. Once you dig in, you’ll experience a unique burger that no ordinary burger could ever match. Are you hungry yet?
Ingredients
-
1 lb. ground elk
- 4 slices habanero jack cheese
- 4 onion rings, deep fried
- 2 eggs
- 2 brioche buns
- 2 slices of bacon, cut into really small pieces
- Diced green chiles
-
Seasonings (like SPG and or your favorite game rub)
- Mustard
- Hatch Chile BBQ sauce
Directions
Preheat a cast iron griddle. Mix the ground elk and bacon together. Form four equal size balls.
Once the cast iron is hot, set the balls on the griddle, then use a burger smasher to smash the patties. Season the top side of the patties.
After a couple minutes, flip. Add a little more seasoning to the top side of the patties. Cook them for a couple more minutes.
Top with cheese slices. Melt the cheese. Add diced green chiles on top of two of the patties.
Then stack the patties so the green chiles are in the middle of the two patties. Remove from the heat and rest.
- Use the same cast iron to cook two eggs and toast the buns.
Begin assembling the burgers. Spread mustard on the inside of the buns. Layer the patties, egg, and onion rings on top of the bottom bun. Drizzle BBQ sauce on top of the onion rings.
Top with the other bun. Serve immediately and enjoy!
