1 lb of ground Elk. (for 4 burgers)
1/2 cup of chopped cooked bacon
1 tbsp of chopped garlic
1 tbsp of chopped fried onions
Sliced red onions
4 buns (I like brioche for the sweetness).
1. Fry and chop the bacon. Elk is a very lean meat that needs extra fat to bind the ingredients without needing to add any kind of flour and/or eggs into the mix to keep it together.
2. Mix the elk meat, cooked bacon, garlic and onions in a bowl and kneed it until you feel that you have a “sticky” consistency.
3. Divide the mix into 4 balls and, on parchment paper, press each ball into a burger.
4. Pan sear the burgers on high heat on both sides to give a crunchy and firm consistency. It’s important not to flip the burgers until they are completely seared or they may break.
5. Once the burgers are seared on both sides, finish cooking in the oven to avoid burning. If you are in the wild just keep it cooking in the pan for around 15 minutes(7 or 8 per side), but with little fire (over hot coals) to avoid burning.
6. Salsa golf recipe: Salsa golf it is very common in South America (Argentina) and the fastest way to do it is just mixing Mayonnaise with ketchup. If you wish to enhance it you can make it with your own tomato sauce, but I would still recommend a bit of ketchup to give some sweetness.
7. When the burgers are ready, make your sunny side up eggs.
1. On one side of the bun spread the salsa golf and place the lettuce, tomato and onions.
2. Place the burger on the other half and top it with a juicy sunny side up egg.
3. You can add a few bacon bits and, if you are brave, close the sandwich, press and go for it!