Description
Grilled elk burgers. We bought our elk meat from Forceofnature.com.
Ingredients
Scale
- 28–32 oz ground elk
- Kosher salt and freshly ground black pepper
- Hamburger buns
- 1/3 C mayonnaise
- 2 Tbsp harissa
- 2 oz fresh goat cheese
- fresh baby arugula
Instructions
- Set up your grill for two-zone cooking and preheat it.
- Portion the elk into patties, about 7–8 oz each.
- Season the elk patties well on both sides with salt and plenty of black pepper.
- Place the patties on the grill in the indirect-cooking zone. Insert the probe from a ChefAlarm into one of the burgers. (We used the optional 2.5″ needle probe.)
- Set the high-temp alarm for 130°F (54°C). Close the lid on your grill and cook.
- When the high-temp alarm sounds, move the burgers to the direct-heat cooking zone.
- Cook, turning every 40 seconds or so until nicely seared and the internal temperature reads 157°F (69°C) on your Thermapen ONE.
- Remove the burgers to a platter and allow them to rest. Toast the buns on the grill.
- Mix the harissa and mayo together until well blended.
- Spread mayo/harissa on the bottom of each bun, top each with a burger, top with crumbles, then arugula, then the top bun which is also spread with more of the sauce.
- Serve with cold drinks and enjoy!
