A twist on this classic dish
With a mild essence of grated onion, chopped parsley, minced garlic and a few other seasonings, these flavor-packed burgers are juicer than grilled hamburgers. The secret? I cook these burgers on my outdoor flat-top grill (some might call it a griddle). They cook more evenly and retain more moisture because the entire burger is seared slightly, which holds in the moisture. On a traditional grill, only the area that touches the grill is seared. Plus, I’m able to cook the onions and toast the buns on the same flat-top grill.
Makes 6 Burgers
- 2 1/2 pounds Elk, ground
- 1 cup onion, grated
- 1/4 cup flat-leaf parsley, chopped
- 1 tablespoon garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 2 tablespoons butter, plus additional for buns
- 1 medium white onion, sliced
- 1 medium red onion, sliced
- 6 slices havarti cheese
- 6 slices mild cheddar cheese
- 1 tomato, sliced
- 1 cup baby arugula
- 6 sesame seed buns, split
In a large bowl, mix together ground elk, grated onion, minced garlic, parsley, Dijon mustard, Worcestershire sauce and salt. Shape into six 1/2 inch thick patties.
Heat a flat top grill over medium heat and brush with oil. Cook the burgers, turning once, until browned on both sides, about 12-14 minutes total for medium-rare or until desired doneness. During the last few minutes of cooking, top each burger with a slice of Havarti and cheddar cheese. Remove when cheese is melted and set aside.
While the burgers are cooking, melt 2 tablespoons of butter on the flat top grill and cook the onions, stirring occasionally until soft and golden.
Brush the cut sides of the buns with melted butter and place cut-side down until warmed and golden.
Put baby arugula and a slice of tomato on the bottom portion of buns and top with an elk burger, grilled onions, and bun tops.