There’s something about a good elk burger that just never gets old.  Elk in the freezer is something to be proud of and once it hits the grill it’s something to be savored.  You can work up a great elk burger in about a thousand different variations but this is one of our current favorites!

INGREDIENTS:

-2 pounds of Ground Elk Burger

-4 Hamburger Buns

-2 Roma Tomatoes

-4 slices of Pepperjack Cheese

-4 slices of Red Onion

-4 leafs of Lettuce

-3/4 cup of sliced jalapenos

-3-4 garlic cloves

-3 tbsp. Worcestershire Sauce

-4 of your favorite beers

To begin put your burger in a bowl or similar container.  Cut garlic cloves into small pieces and add to bowl.  Add Worcestershire sauce.  Mix by hand until the garlic is mixed evenly among the burger.  Separate the burger into 4 equal amounts and press into a tight, round ball.  Flatten each ball to create your patties.  Season with salt, pepper or any other choice of seasoning as necessary.  Recently we’ve been grilling a lot on our Traeger Pro Series 22 Grill which is awesome and super versatile.  Turn the grill on and let smoke for 4-5 minutes then turn up to the highest setting.  On a regular propane grill we usually grill these on medium to medium-high heat.  While the grill is heating up we like to go cut our cheese, tomato, onion and jalapeno.  When the grill is hot place the burgers and onion slices on the grill.  Cook the burgers for 4-5 minutes and then flip and add your cheese and jalapenos.

Place your buns directly on the grill grate or the above heating rack for 2-3 minutes while the cheese is melting.  After 4-5 minutes of cooking remove the burgers from the grill, add toppings and condiments and enjoy!!!