Description
Elevate your burger game with this Elk Burger featuring creamy avocado and a smoky chipotle sauce. This unique combination of flavors promises a gourmet experience that’s easy to master.
Ingredients
- Ground Elk
- Salt
- Freshly ground black pepper
- Garlic powder
- Onion powder
- Smoked paprika (optional)
- Cumin (optional)
- Ripe Avocados
- Fresh lime juice
- Mayonnaise
- Chipotles in Adobo Sauce
- Adobo sauce from the can
- Fresh garlic
- Burger Buns
- Crisp lettuce
- Thinly sliced ripe tomatoes
- Red onion rings
- 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!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Grilling or Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Don't overmix the meat to avoid tough patties. Elk is best served medium-rare to medium. Let the patties rest after cooking for juicier burgers. Customize the heat of the chipotle sauce to your liking.