📝 About This Recipe
Experience the rugged elegance of the high country with these lean, protein-packed elk burgers. Unlike traditional beef, elk offers a clean, slightly sweet, and deeply savory profile that pairs exquisitely with the rich, jammy depth of slow-cooked balsamic onions. This Paleo-friendly masterpiece swaps the bun for crisp lettuce wraps or a roasted sweet potato base, ensuring a meal that is as nourishing as it is indulgent.
🥗 Ingredients
The Caramelized Onions
- 2 large Yellow Onions (thinly sliced into half-moons)
- 2 tablespoons Ghee or Avocado Oil (for sautéing)
- 1 tablespoon Balsamic Vinegar (to deglaze the pan)
- 1/4 teaspoon Sea Salt
The Elk Patties
- 1.5 pounds Ground Elk (cold and freshly ground if possible)
- 2 tablespoons Bacon Fat or Ghee (melted and cooled; helps add moisture to lean meat)
- 2 cloves Fresh Garlic (minced very fine)
- 1 teaspoon Fresh Rosemary (finely chopped)
- 1/2 teaspoon Smoked Paprika (for a subtle wood-fired flavor)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
For Serving (Paleo Style)
- 1 head Butter Lettuce (large leaves for wrapping)
- 1 Avocado (sliced)
- 1/4 cup Paleo Mayonnaise (avocado oil based)
- 1 tablespoon Dijon Mustard (ensure it is sugar-free)
👨🍳 Instructions
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1
Start the onions first: Heat the ghee or avocado oil in a large skillet over medium-low heat.
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2
Add the sliced onions and a pinch of salt. Cook slowly, stirring every 5 minutes, for about 35-40 minutes until they are deep golden brown and soft.
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3
Once the onions are caramelized, stir in the balsamic vinegar to deglaze the pan, scraping up any brown bits. Set aside and keep warm.
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4
In a large mixing bowl, gently combine the ground elk, melted bacon fat (or ghee), minced garlic, rosemary, smoked paprika, salt, and pepper.
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5
Use your hands to mix just until combined—do not overwork the meat, as this will result in a tough burger.
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6
Divide the meat into 4 equal portions and shape them into patties about 3/4-inch thick. Press a small thumbprint indentation in the center of each to prevent bulging during cooking.
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7
Preheat a cast-iron skillet or outdoor grill to medium-high heat. Lightly oil the surface.
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8
Place the patties on the heat. For medium-rare (the ideal temperature for elk), cook for 3-4 minutes on the first side.
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9
Flip the patties carefully. Cook for another 3 minutes on the second side. Use a meat thermometer to aim for an internal temperature of 130-135°F.
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10
Remove the burgers from the heat and let them rest on a plate for 5 minutes. This allows the juices to redistribute.
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11
Prepare your 'bun' by washing and drying the butter lettuce leaves. Whisk the paleo mayo and Dijon mustard together in a small bowl.
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12
To assemble, place a patty on a lettuce leaf, top with a generous spoonful of balsamic caramelized onions, a few slices of avocado, and a dollop of the mustard-mayo sauce.
💡 Chef's Tips
Elk is significantly leaner than beef; do not skip the added fat (bacon fat/ghee) or the burger will be dry. Always cook elk to medium-rare or medium at most; well-done elk becomes very gamey and tough. Handle the meat as little as possible to keep the texture light and airy. If your onions are browning too fast or sticking, add a tablespoon of water to the pan to help them soften evenly. For an extra smoky flavor, try grilling the patties over hickory or oak wood chips.
🍽️ Serving Suggestions
Serve with crispy baked sweet potato fries seasoned with sea salt and rosemary. Pair with a crisp, sparkling mineral water with a squeeze of fresh lime. Accompany with a side of fermented pickles or sauerkraut for a probiotic punch. For a heartier meal, serve the patty over a thick slice of roasted butternut squash 'toast'.