Monday, September 19, 2011

Elk Burgers with Homemade Mustard

Topped with grilled onions and fresh avocado.


Alas, I could not come up with a cuddly Disney Elk character name.

I've never eaten elk before so I have no idea what to do with it. It's very lean, so it's a good idea to add fat to it before cooking. Some recipes I found suggested mixing in a little ground beef, others suggested wrapping it in bacon, some recipes add eggs. I decided to go with cooking oil. I chose macadamia nut because I bought a bottle last week and haven't really done much with it yet. Here's what Mark's Daily Apple has to say about macadamia nut oil.

1 lbs ground elk
1/2 tbsp macadamia nut oil (or whatever fat you prefer)
1 tbsp balsamic vinegar
3 cloves garlic
Salt, pepper, smoked paprika, crushed brown mustard seeds, cayenne to taste

Mix in a bowl and set aside.

Mustard:
2 tbsp Ground yellow mustard
2 tbsp brown mustard seeds
1/2 tsp turmeric
2 tbsp vinegar (I used Honey Ginger White Balsamic) Apple cider or white wine vinegar are also good
1 tbsp water (or more)
salt, pepper
1/8 tsp horseradish powder (optional)

Soak whole mustard seeds in vinegar for 2 hours or more (the longer you soak, the more mellow the flavor. You can soak them over night). Blend in mini processor. There's going to be extra, but you can keep it in the fridge for awhile. The vinegar and salt should preserve it.

The horseradish gives it a kick that might be a little over powering. You might even want to double the recipe but keep the horseradish the same or omit it completely.

Bunless burgers don't have to be boring. Even when I ate bread, I like so many toppings on my burger that it would slip out of the bun and I would have to eat it with a knife and fork.

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