Servings: 4
Calories: 498kcal
Equipment
- 1 Cast Iron Skillet Any medium-large pan will work!
Ingredients
- 1 lb Ground Elk
- 1 tsp Black Pepper
- 1 tsp Sea Salt
- 1 tbsp Olive Oil
- 4 slices American Cheese
- 1 Iceberg Lettuce
- 1 Tomato
- 1 Red Onion optional
- 4 Burger Buns
- 2 tsp Mustard
- 2 tbsp Mayonaise
- 2 tsp Ketchup
- 2 tsp Relish
- 1/2 tsp White Sugar
- 1/2 tsp Vinegar
Instructions
- Place the ground elk in a large bowl. Season with salt and pepper. Using your hands, form four separate burger patties of equal size. About a quarter pound each. Make them as flat as possible.
- Prepare the fresh ingredients. Thinly slice the tomato (and onion if you're using one). Thinly chop the lettuce.
- Heat a drizzle of olive oil over medium heat in a cast iron skillet or large pan.
- Cook patties for 3-4 minutes.
- Add a teaspoon of mustard to each patty before you flip them. Cook for another 3-4 minutes. Do not press the burgers down to flatten it. This will give you a dry burger.
- Just before the burger is done cooking, add a slice of American cheese on top of the patty. Allow it to cook for 10-20 seconds, then remove it from the heat. Place the burger on a plate to let the meat rest while the cheese continues to melt.
- While the burgers rest, toast the burger buns in the same pan.
- Top your burger with lettuce, tomato, and fresh onion. Spread the sauce onto the bun, not the burger itself.
Video
Notes
Wash your hands thoroughly before and after handling the meat and throughout the cooking process to prevent the spread of germs.
Follow recommended guidelines for internal cooking temperatures.
Outdoor Muscle food and cooking disclaimer.
Nutrition
Serving: 1g | Calories: 498kcal | Carbohydrates: 28g | Protein: 34g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 1359mg | Potassium: 582mg | Fiber: 2g | Sugar: 7g | Vitamin A: 492IU | Vitamin C: 7mg | Calcium: 310mg | Iron: 5mg
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