Here’s another easy recipe to add to the collection of just what to do with all that ground elk venison burger.
Yield: 4 sandwiches
Prep time: 10 minutes
Cook time: 25 minutes
- 1 pound ground elk (substitute ground venison or antelope)
- 1/4 pound chorizo (substitute ground sausage)
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground fennel
- 1 tablespoon vegetable oil
- 8 slices Swiss cheese
- 8 slices rye bread
- Mayonnaise (for spread on rye bread)
Caramelized Sweet Onions
- 2 large sweet onions thinly sliced
- 2 tablespoons butter
Thousand Island Dressing
- 1/2 cup mayonnaise
- 1/2 cup ketchup
- 1/2 cup sweet relish
- Mix elk burger, chorizo, garlic powder, salt, coriander and fennel in a large bowl. Refrigerate for an hour. Divide into four portions and press each into 1/4 inch thick patty or the same thickness and size of your bread.
- Heat butter in a skillet and cook onion over medium heat, stirring often until golden brown, 15-20 minutes.
- Heat oil in a cast-iron skillet and cook elk patties in batches until browned and cooked thoroughly. Remove patties and set aside. (Optional: Cook elk patties on the barbeque until browned and cooked thoroughly.)
- Heat cast iron skillet to medium heat. Spread a thin layer of mayonnaise on the outside of each piece of rye bread and turn upside down. On one piece of bread, add 1 slice of Swiss cheese, then elk patty, caramelized onions, 1 tablespoon of Thousand Island sauce, another slice of Swiss cheese and close sandwich with bread keeping mayonnaise spread on the exterior. Place in skillet and weight down with another foil covered skillet. Cook for about 2-3 minutes until bread becomes golden brown. Flip patty melt and weight it down on the other side until golden brown and cheese is melted.
- Serve with fresh-cut French fries and Thousand Island dressing.
For more elk venison recipes, visit: nevadafoodies.com