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Whole30 Guacamole Burgers with a Jalapeno Aioli

  • Author: Amanda aka The Kitcheneer
  • Total Time: 25 mins
  • Yield: 4 burgers 1x


  • Ingredients
  • For the Burgers:
  • 1lb of Ground Elk
  • 1⁄2 tsp Himalayan pink salt
  • 1 tsp black pepper
  • 1 1⁄2 tsp of ghee
  • Caramelized Red Onion:
  • 1 red onion, sliced thin
  • 1 tsp salt
  • For the guacamole:
  • 2 avocados, pitted and mashed with fork
  • 1⁄2 tsp Himalayan pink salt
  • 1⁄2 jalapeno, diced
  • 2 tbs finely chopped red onion
  • Juice of 1 lime
  • 2 tbs freshly chopped cilantro
  • For the jalapeno aioli:
  • 1⁄4 cup whole30 compliant mayo (or make your own like I did) 2 jalapenos, diced
  • 2 garlic cloves, finely minced
  • 1⁄2 tsp cumin
  • Juice of 1 lime
  • Pinch of salt


  1. Directions
  2. In a mixing bowl, combine elk with salt, pepper, and ghee. Divide into 4 patties and let rest in fridge for 10 minutes.
  3. Preheat grill to 350F (wait about 10 minutes for it to be fully pre-heated)
  4. Grill patties for approximately 3-4 minutes per side or until (130F-140F)* you do not want to overcook as the lack of fat in elk will cause the meat to dry out!
  5. While the burgers are resting, mix all ingredients for the aioli* in a small bowl and whip up the guacamole in another
  6. Slice the iceberg into wedges for the “bun” top with favorite toppings and serve!
  7. NOTE:
  8.  You do not want to overcook as the lack of fat in the elk will cause the meat to dry out!
  9.  For best results with the jalapeno aioli, make it ahead of time and allow the jalapenos to
  10. marinate and become more potent as it chills in your fridge until ready to serve!
  11. Caramelized Red Onions:
  12. Heat a skillet on medium high heat with 1 tbs of extra virgin olive oil
  13. Add sliced onion with salt and sauté turns every few minutes until caramelized (about 7
  14. minutes)
  • Prep Time: 15 mins
  • Cook Time: 10 mins