With hunting season just around the corner, I figure this is the ideal time to clean out the freezer and utilize some ground game meat from last year’s harvest. Plus, a Brie-stuffed elk slider is a great dish to kick off hunting season.
Makes 6 Sliders
Prep Time: 30 minutes
Cook Time: 8-12 minutes
- 1 1/2 pounds ground elk
- 4 ounces Brie cheese, cut into small cubes / (small enough to fit into the center of the sliders)
- 1 tsp kosher salt
- 1 tsp fresh ground black pepper
- 1 tbsp olive oil
- 6 rolls, cut in half
- Baby arugula, for garnish
Tarragon Garlic Mayonnaise
- 1 cup mayonnaise
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp dried French tarragon
In a bowl, mix all mayo ingredients until blended and smooth. Cover with plastic wrap and refrigerate until ready.
Divide the ground elk meat into six portions. Take half of each portion and place into the bottom of a mini hamburger press. Add a piece of Brie to the center of the meat and then take the other half of the meat and place over the top of the cheese. Gently push down the handle of the press, sealing the cheese in the middle of the meat. Repeat until all slider patties are formed. (Again, if you don’t have a mini hamburger press, you can easily use your hands to form slider patties with the Brie in the center). Drizzle olive oil over each one and season with kosher salt and fresh-ground black pepper.
Preheat your outdoor grill to 450°F. When hot, place the sliders on the grill cooking for 4-6 minutes. Gently turn and continue to cook until they reach your desired doneness. Since all grills are not the same, you may need to adjust the heat.
To serve, spread a little of the tarragon garlic mayonnaise on both the tops and the bottoms of each roll. Add a few pieces of baby arugula and the brie-stuffed slider. Then enjoy!