Stuffed Elk Burgers With Bacon and Scallions

  • 2 pounds elk meat, cubed
  • 1/2 pound bacon
  • 2 tablespoons butter
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon Tabasco sauce
  • 2 cups chopped green onions
  • 3 teaspoons prepared horseradish
  • ground black pepper
  • 1/2 teaspoon of dry mustard
  • swiss chese, sliced

Run elk meat and bacon through a meat grinder, twice. Blend well, and add salt and pepper. Form into patties 1/2 inch thick.

Melt butter in a skillet, and add scallions, horseradish, Tabasco sauce, dry mustard, and worcestershire. Stir, and cook until onions break down. Spread onion mixture over 1/2 of the patties, add a slice of swiss cheese, then use the other to make a sandwich. Press edges together.

Place in broiler, about 2 inches from flame. Cook for about 5 minutes each side.

 

Adapted from a recipe in “Game Cookery In America And Europe” by Raymond R. Camp.

389 thoughts on “Stuffed Elk Burgers With Bacon and Scallions”

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A Journal of Honest Food, Freedom, and The Natural World