- Yield: 4
- Prep Time: 25 minutes
- Cook Time: 10 minutes
Grilled Onion and Mushroom Elk Burgers
- 1 pound ground elk
- 3 Tablespoons garlic, chopped
- 2 Tablespoons steak seasoning*
- Swiss cheese
- Tomato, sliced
- 4 hamburger buns
- Ingredients for steak seasoning
- 3 Tablespoons cracked pepper
- 2 Tablespoons kosher salt
- 2 Tablespoons paprika
- 2 Tablespoons onion powder
- 2 Tablespoons dried garlic
- 1 Tablespoon dried basil
- 1 Tablespoon dried rosemary
- 1 teaspoon red pepper
- Ingredients for toppings
- 1 yellow onion, sliced thin
- 4 Tablespoons butter, divided
- 2 cups mushrooms, sliced
- 4 Tablespoons garlic, minced
In a small bowl mix ingredients of steak seasoning. Set aside.
In a medium bowl, combine ground elk, garlic and steak seasoning. Form into 4 patties. Press the centers of the patties down so that the burgers don’t get to thick in the middle when you grill them. Refrigerate for 15 minutes.
While burgers are in the refrigerator, heat a skillet over medium heat. Melt 2 Tablespoons butter. Add mushrooms and season with salt and pepper. Cook mushrooms for about 10 minutes, adding garlic to mushrooms after about 5 minutes. While mushrooms are cooking preheat additional skillet or use the same one as mushrooms if large enough. Melt 2 Tablespoons butter. Add onion and season with salt and pepper. Cook onions until they become translucent and slightly browned.
While mushrooms are cooking, preheat grill to medium/high heat.
Grill patties until internal temperature reaches 125 degrees F. for rare, 135 degrees F. for medium rare, 145 degrees F. for medium and 160 degrees F. for well done. Flip patties halfway through cook time. The last few minutes of cooking, add a slice of cheese to patties and let the cheese melt.
Grill buns until toasted
Assemble burgers: Bun, mayonnaise, lettuce, grilled onions, burger, mushrooms, tomatoes, mayonnaise and top bun.
This recipe is from our friends at From Field to Plate