Pan Seared Elk Meat Burgers

Name: Pan Seared Elk Meat Burgers
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 1-2 pounds ground elk meat; Salt and pepper to taste; 1 tablespoon olive oil; 4 hamburger buns; Havarti cheese slices; Lettuce leaves; Optional grainy mustard and pickle slices; 1 large or 2 med onions, thinly sliced; 1 tablespoon butter; 2 cloves of peeled garlic; Fresh herbs (rosemary, and or thyme); Salt and pepper to taste; 1/2 cup mayonnaise; 2 cloves cooked garlic (you’ll use the ones from the onions); 1 tablespoon lemon juice; Salt and pepper to taste

Feb 14, 2024Courtney Johnston

Pan Seared Elk Meat Burgers

Rated 5.0 stars by 1 users

Cuisine

American

Author:

Courtney Johnston

Servings

Prep Time

5-10 minutes

Cook Time

35 minutes

Picture this: perfectly caramelized onions adding a sweet and savory touch, a garlic aioli providing a creamy and aromatic kick, all topped off with the melted goodness of Havarti cheese. With a perfect blend of seasonings and a sear that locks in the natural juices, these elk burgers are a celebration of bold, wild flavors. Get ready to take your burger game to new heights as we guide you through crafting a memorable double-decker elk burger experience. Let's fire up the pan and dive into the delicious world of pan-seared elk perfection.

Ingredients

For the Burgers

1-2 pounds ground elk meat
Salt and pepper to taste
1 tablespoon olive oil
4 hamburger buns
Havarti cheese slices
Lettuce leaves
Optional grainy mustard and pickle slices

For the Caramelized Onions:

1 large or 2 med onions, thinly sliced
1 tablespoon butter
2 cloves of peeled garlic
Fresh herbs (rosemary, and or thyme)
Salt and pepper to taste

For the Garlic Aioli:

1/2 cup mayonnaise
2 cloves cooked garlic (you’ll use the ones from the onions)
1 tablespoon lemon juice
Salt and pepper to taste

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Directions

Caramelized Onions:

Heat butter in a heavy bottom, skillet over medium heat.
Add thinly sliced onions, 2 whole peeled cloves of garlic and herbs.
Cook, stirring occasionally until golden brown and caramelized, this can take a while so be patient, allow for 30-40 minutes for really nice, golden soft onions. Season with salt and pepper.
Remove the garlic and place in a small bowl. Remove and discard herb stems. Allow the onions to rest.

Garlic Aioli:

Mash the reserved garlic into a paste and combine it with mayonnaise, lemon juice, salt, and pepper. Mix well and refrigerate until ready to use.

Elk Burgers:

Divide the ground elk meat into 8 equal portions and shape them into patties. Season each patty generously with salt and pepper.
Heat olive oil in a skillet over medium-high heat.
Cook the elk patties for 3-4 minutes per side or until they reach your desired level of doneness. Don’t overcook them.
In the last minute of cooking, place a slice of Havarti cheese on each patty and cover the skillet to allow the cheese to melt.

Assembly:

Butter and fry the hamburger buns. Trust us, it’s worth the extra effort!
Spread a generous amount of garlic aioli on the bottom half of each bun, then an elk patty with melted Havarti, a spoonful of the caramelized onions and a lettuce leaf. Then start again with another elk patty. Top with the other half of the bun.
NOTE: Feel free to add whatever toppings you like, grainy mustard or a sliced pickle will add a nice bit of acidity.
Enjoy!!

Pan Seared Elk Meat Burgers