Out here, in the Southwest, Venison (deer) and Elk are plentiful; hunters bring their kills into the local meat processors to package it up into steaks, bologna, ground for burgers, cubed for stews, jerky and more. Venison has a gamier flavor, so letting it marinade in a little red wine vinegar will cut that flavor. Elk is very lean, so adding ground beef to a Elk burger mixture will give it the added fat it needs to cook properly and not dry out.
While the below recipe was made indoors; it can easily be cooked out on an open camp fire.
Cast Iron Skillet Elk Burgers
3/4 lb ground Elk meat
1/4 lb lean ground beef
1 cup diced tomatoes
1/4 tsp each sea salt, ground black pepper, garlic powder and chili powder
3 Tbsp butter
1 medium red onion, cut into slivers
1 large green bell pepper, cut into slivers
In a medium bowl, mix together the Elk, ground beef, tomatoes and seasonings. Form 4 patties which will be one inch thick.
On medium-high heat, melt butter in skillet and put in the onion and bell peppers slivers. Place the patties on top of the vegetables. Cook for 12 minutes on one side, lift up burger, mix vegetables up underneath and flip uncooked side of burger down on vegetables. Do this for each burger and continue to cook for another 12 minutes each. This will allow the vegetables and the meat to caramelize, and the meat will be cooked well, but still juicy.
Remove to plate and let rest 5 minutes before putting on buns. Serve with lettuce, cheese and condiments if desired.
Makes 4 burgers.
~ Lady Winter Wolf ~