Divide ground elk into 4 equal portions and form 4 burgers. Mix all of the ingredients together with your hands.
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Season both sides of the burgers with the dry rub seasoning blend.
Elk hamburger meat recipes. Gently make balls into patties. Heat a cast iron skillet over medium heat and add oil. Best served with mexican style cornbread.
Seasoned with salt, black pepper, and cayenne, topped with roasted garlic and onion mayo. Take raw elk burger meat and form (4) 1/4 pound balls of burger. Grind elk with a meat grinder.
Add the elk to a bowl with the salt and pepper. Not only will this add flavor, it will help keep the burger together. Heat a flat top grill over medium heat and brush with oil.
Add a quarter of the grated butter to the center of each burger and fold it in half. This is roughly a pound of ground elk meat that we picked up at the farmers market. Mix all seasonings in a bowl and set aside.
A simple mixture of salt, pepper, paprika, and garlic powder works. Yo u need extra equipment to make ground elk. Heat the skillet over medium heat for a few minutes.
The last minute of cooking, add slice of cheddar cheese and cook for an additional minute. Carefully place the elk patties in a single layer in the heated pan. A simple but tasty chili recipe using ground elk meat as the base.
The flavor of an elk burger is so delicious that you do not need much when seasoning the meat. Add the ghee or butter to the meat along with the spices. In a large bowl, mix together ground elk, grated onion, minced garlic, parsley, dijon mustard, worcestershire sauce and salt.
Work the mixture together with your hands until thoroughly incorporated and form into. Shape the ground meat into 4 evenly sized patties. Turn the patties and cook the other side for additional 3 min.
Form the meat into 6 elk burger balls, put them on a plate, and slide them in the refrigerator to marinade for 30 minutes to an. Place the elk meat in a large bowl. It is unlike other venison in its mildness.
4 minutes on each side. Preheat your oven to 350 degrees. Mix the ground elk with the spices.
Form the elk meat mixture into burger patties and cook for about 4 min on barbecue grill, over medium heat. The usda recommends that burger meat be cooked to 165°fahrenheit. Be careful to not overwork or pound the burger meat.
Slice two, 1/8 inch pieces (give or take) of cold butter for each burger and place two 1/8 inch slices in the middle of each patty and roll it together and form back into a patty. I really like the way elk meat tastes; Place burgers in skillet and cook until browned and slightly charred on one side.
In a large dutch oven brown elk, onion, garlic and green pepper in your skillet with 1 tablespoons olive oil until fully cooked. Shape into six 1/2 inch thick patties. Unlike ground beef that is filled with fat, ground elk is lean.
Cook each pattie for apx. Beef may also be substituted for elk.
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