Jalapeño Cheddar Elk Burger
Lean elk meat makes a flavorful burger patty that pairs naturally with sharp cheddar and sliced jalapeños for heat. Elk is lower in fat than beef but stays juicy when cooked to medium, making it a solid choice for the grill or stovetop. The whole burger is ready in about 30 minutes.
Equipment
- Cast iron skillet or grill pan
- Mixing bowl
- Chefs Knife
- Cutting board
- Spatula
- Meat thermometer
Ingredients
For the Burger Patties:
- 1 pound ground elk lean, preferably grass-fed
- 1 cup sharp cheddar cheese freshly grated
- 2 pieces jalapeños finely diced, remove seeds for less heat
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For Assembly:
- 4 pieces brioche burger buns toasted
- 1 medium avocado sliced
- 1 medium heirloom tomato sliced
- ¼ cup pickled red onions
- 4 leaves butter lettuce washed and patted dry
- 2 tablespoons mayonnaise optional, or chipotle mayo for extra flavor
Instructions
- In a large mixing bowl, gently combine ground elk, sharp cheddar, diced jalapeños, smoked paprika, salt, and black pepper. Do not overmix, or the patties can become tough.
- Form into 4 firm, evenly sized patties. Press a small thumbprint in the center of each patty to prevent them from puffing up during cooking.
- Heat a cast iron skillet or grill pan over medium-high heat (~400°F / 204°C) with a light coat of oil. Once hot, sear patties for 3–4 minutes per side until internal temperature reaches 140°F (60°C) for medium doneness. Adjust time for preferred doneness.
- Toast the brioche buns face-down in a dry pan or on the grill until lightly golden, about 1–2 minutes.
- To assemble, spread mayo on the toasted buns (optional). Layer lettuce, the elk patty, sliced avocado, tomato, and pickled onions. Top with the bun crown and serve immediately.
Notes
- For extra flavor, mix in a teaspoon of Worcestershire sauce with the elk mixture.
- If elk is unavailable, substitute lean ground bison or grass-fed beef.
- To reduce heat, remove jalapeño seeds or use mild green chiles.
- Chilling patties for 10 minutes prior to cooking helps them stay intact on the grill.
Nutrition
Calories: 456kcalCarbohydrates: 8gProtein: 33gFat: 33gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 108mgSodium: 629mgPotassium: 771mgFiber: 4gSugar: 2gVitamin A: 1379IUVitamin C: 11mgCalcium: 234mgIron: 4mg
Tried this recipe?Rate this recipe !
