elk-burger

Game Recipe: Grilled Wild Elk Burgers on Homemade Buttery Country Rolls

Mar 5, 2019

Recipe courtesy of The Outdoors Chef

Grilled Wild Elk Burgers on Buttery Country Rolls — Serves 8

INGREDIENTS – ELK BURGERS

  • 32oz (225g) Elk – Elk – trimmed and passed through grinder once or twice
  • 2pc Yellow Onions – trimmed, peeled and finely sliced rings
  • 4pc Tomatoes – stemmed, seeded and finely diced
  • 8oz (225g) Aged Cheddar Cheese – shredded
  • Flaked Sea Salt to taste
  • Fresh Ground Black Pepper to taste
  • Pickled Beets garnish
  • Dill Pickles – thinly sliced lengthways garnish

TECHNIQUE

  1. Heat a heavy bottom sauté pan over medium heat, add butter and olive oil
  2. Add onions, season with salt and pepper, sauté until golden brown
  3. Divide elk into equal portions, press flat to 1/2 inch (1.5cm) thickness, season with salt and pepper, add fresh thyme
  4. Preheat a cast iron grill pan over medium-high heat, lightly season with oil 5. Grill elk burgers, turning only once, allow flavor to develop by not continually flipping once on the grill
  5. Serve on buttery country roll, topped with cheese, tomato, onions, beets, and pickles

INGREDIENTS – BUTTERY COUNTRY ROLLS

  • 7cups (875g) All Purpose Flour
  • 1cup (125g) Whole Wheat Flour – plus more for dusting 3cups (750ml)
  • Warm Water 1cup (250ml)
  • Wildflower Honey 1cup (250ml)
  • Canola or Vegetable Oil – plus more for dishes 2tbsp (22g)
  • Active Dry Yeast 4pc
  • Fresh Thyme – rinsed and leaves stripped

TECHNIQUE

  1. In a stand mixer fitted with dough hook, combine all-purpose flour and whole wheat flour, mix to combine
  2. In a large measuring cup combine water, yeast and honey, whisk to combine, let stand for 10 minutes
  3. Add the yeast mixture and canola to the dry in the mixer, mix until fully combined, continue to knead for 5 minutes
  4. If mixture is too dry, add water, if mixture is too wet, add flour
  5. If prepared by hand, turn dough out onto a lightly floured surface, knead for 5 minutes
  6. Place dough in a lightly oiled bowl, cover with damp cloth
  7. Allow dough to rise in a warm place (in oven with light on) for 60 minutes or until doubled in size
  8. Turn out dough on a lightly floured surface, punch down dough, divide evenly and form into uniform balls
  9. Divide into 8 portions for large rolls, 16 portions for smaller rolls
  10. Arrange in lightly oiled ramekins or muffin pan, cover and let rise for 30 minutes or until doubled in size
  11. Brush dough with melted butter, season with salt and pepper, top with thyme
  12. Position rack in center of oven, preheat to 375°F (175°C), gas mark 5
  13. Bake 18-20 minutes or until golden brown, remove from oven

Video of recipe preparation

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