This is just another simple twist that transforms a basic wild game burger into an elegant dinner idea. Next time you pull out a few pounds of ground game meat and wonder what to make for dinner, try making these open-faced pesto elk burger sandwiches. You’ll be impressed on how amazing they taste with the combination of basil pesto and melted swiss cheese. I’m happy to report, I happen to have one left over! ~Enjoy!
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Substitute venison or antelope meat
- 1 1/2 pounds ground elk
- 3 tablespoons basil pesto
- 1 teaspoon kosher salt
- 1 teaspoon white pepper
- 2 tablespoons unsalted butter
- 1 tomato, sliced
- 1 onion, sliced
- 4 slices Swiss cheese
- 4 slices of bread or english muffin halves
In a bowl, mix together ground elk, 2 tablespoons basil pesto, salt and white pepper. Refrigerate for 30 minutes. Remove from refrigerator and separate the ground meat into 4 equal portions, shaping into 4 patties.
Heat a flat top grill over medium heat and brush with oil. Cook the burgers, turning once, until browned on both sides, about 10-12 minutes total for medium-rare or until desired doneness.
While the burgers are cooking, melt 2 tablespoons of butter on the flat top grill and cook the onion slices until softened. Place 4 slices of bread or english muffin halves on grill until warmed.
Pre-heat oven to high broil.
Put a slice of tomato on the bottom portion of bread or english muffin and top with an elk burger and slice of grilled onion. Place a piece of Swiss cheese over the onion along with a small dollop of the remaining basil pesto sauce. Set all four burgers on a baking sheet and place in the oven under the broiler until the cheese starts to bubble and melts all over the onion and elk burger. Remove from oven and serve immediately.
We have had great success with our published “Wild Game Cuisine Cookbook: a collection of wild game recipes featuring elk, venison, antelope, bison and waterfowl.” Featuring over 100+ wild game recipes from my personal collection. And with every cookbook purchase, each copy will be signed. Thank you again. If it wasn’t for all of you and all of your support, I wouldn’t have published this cookbook. ~ Kristy
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