Welcome to a ground meat recipe that promises to redefine your burger experience - introducing our Pan-seared Double-Decker Elk Burgers. Elevated with the rich flavors of caramelized onions, garlic aioli, and Havarti cheese. This might just be the best elk meat burgers recipe we’ve tried yet! If you're eager to savor the lean and robust taste of elk meat in a creative and satisfying way, you're in for a mouthwatering delight. Our elk meat recipe combines the succulence of pan-seared elk patties with a double-decker arrangement, ensuring each layer is a burst of flavor.
Pan Seared Elk Meat Burgers
Feb 14, 2024Courtney Johnston
Pan Seared Elk Meat Burgers
Rated 5.0 stars by 1 users
Category
Elk Meat
Cuisine
American
Author:
Courtney Johnston
Servings
4
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
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!!
