Ground elk is a lean and tasty alternative to ground beef. Chopped bacon adds a bit of fat to make these burgers ultra-tender, while red wine brings out the richness of the elk.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2012
MethodIn large skillet, melt butter over medium heat; cook onions, thyme, sugar, salt and pepper, stirring occasionally, until onions are tender and golden, about 25 minutes. Discard thyme; set onions aside.
Elk Burgers: Meanwhile, in large bowl, combine bacon, bread crumbs, garlic, wine, mustard, salt and pepper; mix in elk just until combined. Shape into four 3/4-inch (2 cm) thick patties.
Place patties on greased grill over medium-high heat; close lid and grill, turning once, until digital rapid-read thermometer inserted into centre of several reads 165?F (74?C), about
Place cheese slice on each patty; cover and cook until cheese is melted, about 2 minutes.
Spread each cut side of hamburger buns with 1/2 tsp mayonnaise. Sandwich tomato, burger and caramelized onions between buns.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 884 mg
- Sugars 13 g
- Protein 38 g
- Calories 664.0
- Total fat 36 g
- Potassium 760 mg
- Cholesterol 131 mg
- Saturated fat 18 g
- Total carbohydrate 47 g
- Iron 40.0
- Folate 40.0
- Calcium 23.0
- Vitamin A 12.0
- Vitamin C 7.0