Elk Burgers with blue cheese and peperoncinis
I am always looking for the next burger recipe. In America, the reigning champion of all ordered main staples meals is the Ole Mighty Hamburger rivaling the second place Pizza. A friend of mine, Steve Nelson gave me his recipe that he swears by and on a golf course he took 3 holes to explain his exact technique. His called for about 2 pounds of cheese so I moderated it a little so I could live a few extra years. It is a simple blend and is very good and had great reviews. My only complaint was that I made the patty to big, but when I looked again the burger was gone.
- 2 pounds of elk burger
- 1/2 cup of peperoncinis
- 1/2 cup of crumbled blue cheese
- 1 tablespoon of good teriyaki sauce
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of salt and pepper
- 1 teaspoon of paprika
- 1 teaspoon of onion powder
Followed by the blue cheese into your mixer, you can also do this by hand.
Then add the remaining ingredients to the bowl and mix well.
Then the best part, make your patties. Remember elk is going to get thicker how you cook it, so a 3/4 inch burger will grow as you will see.
You can barbecue them or you can fry them in a cast iron skillet. Just make sure that you do not over cook them. Cook them to Medium rare, or 145 degrees. They will continue to cook as you let them sit to build your burger. I usually use my finger and push on the meat. If it feels like the lower flesh of my hand below my thumb in the palm it is perfect.
As you all know my wife does not let me bake in the house. Because when she gets home it looks like a flour grenade went off in the kitchen. So here is a BIG tip, find your favorite hamburger joint that serves the best buns and go in and buy them. I bought a dozen from Fuddruckers for less than five bucks and they are delicious.
These have a lot of flavor. I let people make their decision on what to add to their burger as far as sauce. I use this one for elk burgers.
- 1/4 cup Ketchup
- 1 tablespoon of horseradish
- 1/4 cup stone mustard
- dash of Worcestershire sauce
Mix well and add a dollop to the burger.
The next pictures are of them dislocating their jaws like pythons to take a bite.
Dave has a different technique.
I always add a thick slice of tomato and some good cheese to my burgers.
Another way to make this burger is the old fashion way with toast. In this case I really try to get that burger as then as I can. I also use American cheese because it binds so well. Most of the best burgers use good American cheese on their burgers and it is the best. Check this one out. If this doesn’t make you hungry I do not know what will.
I really like this burger mix and thank my friend Steve for sharing it. Here is the last shot of my daughter who is leaving for BSU next month. I told her that she is going to have to go elk hunting with me next year to put meat in her own freezer to get thru college. She smiled and said “That is a great idea dad”.
Hunting Chef
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OMG!! That looks like a great burger. Love the pepperoncinis in it. We just made burgers this weekend from chuck that we ground ourselves (along with some bacon), but we kept it simple. I like you ideas and need to try this. Thanks for sharing.
I saw your post. Looked good. Peppercinis is huge. Doesn’t over power the blend.