We had a group of hunters visit us for some good ole fashion pheasant and chucker hunting and of course I had to make a big lunch for 12 dudes. So I thought about doing smoked elk burgers and one of my friends has raved about his burgers for about a year now. My first thought was to get him over there to do it, but he was punching cows or something and was to busy to grace us with his presence. So I will throw a shout out to Austin Justesen for his recipe, but he does not get to be put in the “guest chef” category of my blog.
I will give you the recipe for 1.5 lb of elk burger
Mix the ingredients up and get to work making your burgers. I had to make my burgers unforgettable so I made them one pounders.
I bind them tight into a ball, get my burger press out and two sheets of wax paper because I am a professional.
Then I basically have to stand on the press to get the burger pressed out.
Okay the hard work is done. Now I put them in the Traeger and let them smoke for about 70 minutes because they are abnormally large. They will get a nice red smoke tint to them.
We drove around and took some photos why they burgers smoked.
This is the old Ghost town of Shaniko
Megan and I took turns in the cold winter winds jumping out and taking photos. We were having a photograph tournament.
Then we returned to the ranch to finish off lunch for the boys. Cranked up the heat on the Traeger BBQ and brought them to a nice medium rare, just a little pink in the middle. The boys were surprised that it was elk, but some of them also said it was the best burger they ever had.