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