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Old 01-26-2011, 11:31 AM
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Default Elk Sandwiches

First Recipe is for a Elk Sirloin Sandwich Ive been grilling up as of late.

Thin Slice some elk sirloins, I do them about 1/4 thick precooked thickness.

Toss in a pad of butter in the frying pan.

Saute up the meat, season it to your flavor, Garlic Salt and Pepper for me

While that is cooking I toast and butter up a bun.

Take the cooked sirloin throw it on the bun, top with pepper jack cheese and
what ever condiments you want. A little spicy mustard goes well IMO.

Pretty Quick Sandwich that is Tasty.
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Old 01-26-2011, 11:40 AM
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Default Elk Burgers

First all of the elk burger we use has no other meats mixed in. When trimming all the back fat we save it to mix in with the burger so it will hold together.

First step Is to gather these Ingredients:
Elk Burger
Bread Crumbs with Italian Seasoning
Shredded Cheese ( I use 4 cheese Taco Blend)
Soy Sauce
Seasonings

In a mixing bowl Ill take all the things listed above and mix them into taste. No measuring, just a bit of this and that after a few times you can get a good feel for amounts. The Bread crumbs help to hold the moisture in the meat and isn't something you need alot of, Ill prob put in a 1/4c in a lb of burger.

Mix them By Hand and then press out 1/3 lb burgers from it, I prefer nice thick big burgers.

Grill, Toast and butter the buns at the end.

The Cheese that I like on this is one is pepper jack or chipotle cheddar. Occasionally Ill toss both of them on.

This method makes a really juicy burger and one of the best ways Ive had elk burger.
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Old 01-26-2011, 11:43 AM
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Have to remember the fat trick, lean meats can be a PAIN to cook burgers out of because they dry up so fast and fall appart.
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Old 01-26-2011, 11:50 AM
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Have to remember the fat trick, lean meats can be a PAIN to cook burgers out of because they dry up so fast and fall appart.
Been there before, had some bulls that were so lean from the rut that they had almost no fat, had to mix pork fat with them to keep it together.
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Old 01-26-2011, 11:06 PM
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I like the recipe with the mixing in the bread crumbs, When we grind our elk hamburger, we will add in some beef soot(sp?) that we pick up at the store. You don't use enough to make the elk fatty or change the taste any, just enough so that it will hold together when you make a patty and it fries up nice without burning or sticking in the pan.

Other trick that I have done to grill elk hamburger, is to make the patties and put just a little olive oil on either side of the patty spread it out then put the patties in the freezer for 15 min. Makes them easy to grill and they all stay together
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Old 01-27-2011, 02:31 PM
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Hadnt ever heard of the olive oil method. Ill have to give it a shot this week.
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Old 02-02-2011, 11:11 AM
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When we grind up the Elk burger we get a 10lb tube of beef burger, the fatty stuff that is like 27% fat and 73% beef. When mixing it doesn't change the flavor but when you do about 100lb's of Elk you end up getting 110lbs. That way it keeps it's form when you bbq it and it doesn't dry up.
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Old 02-03-2011, 10:06 AM
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Or next time you have elk meat to grind up, just call your local butchershop or grocery store(that has meat dept) and ask them to save you some beef tallo (fat).

we go 10-15%, has amazing flavor, holds together nicely, never dries out. Use this for everything from taco's, burgers, chili, casseroles.
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Old 02-03-2011, 05:39 PM
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Quote:
Originally Posted by REBEL View Post
Or next time you have elk meat to grind up, just call your local butchershop or grocery store(that has meat dept) and ask them to save you some beef tallo (fat).

we go 10-15%, has amazing flavor, holds together nicely, never dries out. Use this for everything from taco's, burgers, chili, casseroles.
Smart fkr I already said that
LMFAO Good idea though I'd probably try it!!
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Old 08-26-2011, 03:30 PM
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I have heard lots of people using pork fat in there burger.

it's funny, my wife and i eat an elk a year. but neither one of us like elk burger. I guess to each his own.
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