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Spicy Elk Burgers

Monday, 18 March 2013

Description

This recipe was originally demonstrated on a Disc-It outdoor grill (think of a propane-powered wok on steroids), but you can grill these burgers as well. Read more about the Disc-It and burgers in Mark Masker's article here.

Ingredients

At a glance
Cuisine
American
Ingredient
Beef
Venison or Elk
Cooking Method
Grill
Difficulty
Easy
Heat Level
3
Chile
Chile Powder
Meal/Course
Main Course
Serves
4-8

1 lb. ground elk
1 lb. ground beef
1 package (8 links) of Peyton’s Chorizo (or brand of your choice)
Fri-B-Que Seasoning Rub– approximately 4 tablespoons
10-15 crackers, crumbled
4 eggs
2 tbsp. each of salt, pepper, and garlic
Cheese
Hamburger buns
Lettuce, tomatoes, and onions

Methods/steps

In a large bowl, mix the ground elk, ground beef, and ground chorizo thoroughly.

Add in the 4 eggs and crackers, and mix together in the bowl.

Add salt, pepper, garlic, and Fri-B-Que seasoning.

Form into 5-inch diameter patties, about ¼ inch thick.

Turn the DISC-IT (or grill) on medium heat and add 1 tablespoon of oil to the disc and wipe the surface of the cooking disc.

Add the patties to the disc and cook for 4-5 minutes per side. Lightly cover each side of the patties with additional Fri-B-Que seasoning.

Place the buns face down on the outer edge of the disc to toast the bun.
Add cheese to burger to melt. Serve with lettuce, tomatoes and onions.

 

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