Elk Burger

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Contributed by: Chef Don Schoenburg

By Chef Don Schoenburg

Makes 10 Elk Patties:

4 lb Elk – Ground 1 lb Chuck – Ground 1/4 C Garlic – minced Salt & Pepper – to taste Mix well and portion into 1/2 lb patties

3 1/3lb Braised Lamb Belly 1. Marinate overnight with olive oil, garlic and shallots 2. Braise for 2 – 3 hours at 200 degrees till soft 3. Place between 2 sheet trays and press overnight 4. Cut into pieces equal to the size of the burger Remoulade Sauce: 2 Garlic – minced 8 oz Creole Seasoning 10 C Mayonnaise 3 C Beer – Dark or Stout 2 T Paprika 2 T Worcestershire 2 dashes Tabasco 1 t Red Pepper Flakes 1 T Horseradish 1 t Salt 1 Lemon – juiced 2 T Yellow Mustard Mix Well, let stand overnight Toppings: 10 buns King’s Hawaiian Sweet Rolls 10 slices Tres Leche Cheese – semi firm 20 slices Wild Boar Bacon 3 C Caramelized Red Onion 10 Duck Eggs – can substitute regular Eggs Fry right before use 1 3/4 Romaine (Full Heads) use only the broad leaf Grill right before use To assemble: 1. Onion 2. Bacon 3. Burger 4. Lamb Belly 5. Cheese 6. Sauce 7. Egg 8. Grilled Romaine Serve with Cabbage Cabbage: 1/2 Red Cabbage 1 1/2 Red Onion 2 1/2 C Sugar 2 1/2 T Cayenne Pepper Red Wine Vinegar – to cover 1. Julienne Cabbage & Red Onion. 2. In separate bowl, mix together sugar, vinegar, and cayenne 3. Pour over cabbage and onion mixture 4. Place in walk-in covered for overnight 5. Serve cold

Elk Burger

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Elk Burger taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.

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Directions:

  1. By Chef Don Schoenburg

    Makes 10 Elk Patties:

    4 lb Elk – Ground 1 lb Chuck – Ground 1/4 C Garlic – minced Salt & Pepper – to taste Mix well and portion into 1/2 lb patties

    3 1/3lb Braised Lamb Belly 1. Marinate overnight with olive oil, garlic and shallots 2. Braise for 2 – 3 hours at 200 degrees till soft 3. Place between 2 sheet trays and press overnight 4. Cut into pieces equal to the size of the burger Remoulade Sauce: 2 Garlic – minced 8 oz Creole Seasoning 10 C Mayonnaise 3 C Beer – Dark or Stout 2 T Paprika 2 T Worcestershire 2 dashes Tabasco 1 t Red Pepper Flakes 1 T Horseradish 1 t Salt 1 Lemon – juiced 2 T Yellow Mustard Mix Well, let stand overnight Toppings: 10 buns King’s Hawaiian Sweet Rolls 10 slices Tres Leche Cheese – semi firm 20 slices Wild Boar Bacon 3 C Caramelized Red Onion 10 Duck Eggs – can substitute regular Eggs Fry right before use 1 3/4 Romaine (Full Heads) use only the broad leaf Grill right before use To assemble: 1. Onion 2. Bacon 3. Burger 4. Lamb Belly 5. Cheese 6. Sauce 7. Egg 8. Grilled Romaine Serve with Cabbage Cabbage: 1/2 Red Cabbage 1 1/2 Red Onion 2 1/2 C Sugar 2 1/2 T Cayenne Pepper Red Wine Vinegar – to cover 1. Julienne Cabbage & Red Onion. 2. In separate bowl, mix together sugar, vinegar, and cayenne 3. Pour over cabbage and onion mixture 4. Place in walk-in covered for overnight 5. Serve cold

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