Description
Juicy elk burgers topped with a creamy chipotle sauce and fresh ingredients.
Ingredients
Scale
- 1 pound ground elk
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon cumin (optional)
- 2 ripe avocados
- 2 tablespoons fresh lime juice
- 1/2 cup mayonnaise
- 1–2 chipotles in adobo sauce
- 1–2 tablespoons adobo sauce from the can
- 2 cloves fresh garlic, minced
- 4 burger buns
- 1 cup crisp lettuce
- 1–2 thinly sliced ripe tomatoes
- 1/2 red onion, sliced into rings
- 4 slices pepper jack cheese (optional)
Instructions
- In a small food processor or blender, combine the mayonnaise, chipotle peppers (start with 1-2, depending on your preferred heat level), 1-2 tablespoons of the adobo sauce from the can, the fresh lime juice, and the minced garlic. Process until the mixture is smooth and creamy.
- Taste the sauce. Adjust the heat by adding more chipotle peppers or a little more adobo sauce, or balance the tang with a touch more lime. Season with a pinch of salt if needed.
- Transfer the sauce to a small bowl, cover, and refrigerate while you prepare the rest of your ingredients.
- Slice or dice your ripe avocados. Immediately drizzle them with a little fresh lime juice to prevent browning and keep them vibrant.
- Wash and dry your lettuce leaves. Thinly slice your tomatoes and red onion. Set all your toppings aside.
- In a large bowl, gently combine the ground elk with the salt, black pepper, garlic powder, and onion powder (and any optional spices like smoked paprika or cumin). Be careful not to overmix the meat, as this can make the patties tough. Just mix until the seasonings are evenly distributed.
- Divide the mixture into four equal portions and gently form them into patties, about ¾-inch thick and slightly wider than your burger buns.
- Press a shallow indentation (a thumbprint) into the center of each patty to help prevent puffing during cooking.
- Preheat your grill to medium-high heat, or heat a large skillet over medium-high heat. If grilling, lightly oil the grates. If using a skillet, add a tablespoon of high smoke point oil.
- Once hot, carefully place the elk patties on the grill or in the skillet.
- Cook for about 4-5 minutes per side for medium-rare, or 5-6 minutes per side for medium doneness. Aim for an internal temperature of 130-135°F for medium-rare, 135-140°F for medium.
- If adding cheese, place a slice on each patty during the last minute of cooking, covering to help it melt.
- Once cooked, remove the patties from the heat and let them rest on a plate for 5 minutes.
- While the patties are resting, lightly toast the burger buns.
- To assemble, spread a generous amount of your chipotle sauce on both the top and bottom halves of each toasted bun.
- Place a layer of fresh lettuce on the bottom bun, followed by a slice or two of tomato.
- Carefully place the rested elk patty on top of the tomato.
- Pile on a generous helping of your sliced avocado and a few rings of red onion.
- Crown your masterpiece with the top bun, and prepare to enjoy!
Notes
- Ensure not to overmix the elk meat to maintain tender patties.
- Adjust the chipotle peppers based on desired heat level.
- Resting the patties is key for juicy burgers.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling or Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg