If you are interested in making a great American Elk burger and green chiles recipe you have come to the right place. An American elk burger can rival the taste of a traditional beef burger if you employ certain techniques. This guide will walk you through the process of making the American Elk burger and green chiles recipe whether using either elk or deer meat.
It’s worth noting that American elk burgers are not exclusively for hunters. On occasion, they appear on menus at local bars, highlighting the availability of farmed elk meat. Many people choose American elk burgers over beef burgers because they believe elk meat is healthier and contains less fat. This belief holds some truth.
Farmed elk are generally raised in less intensive conditions compared to the industrial scale of beef production. This results in healthier animals. However, elk meat differs significantly from beef, particularly in the flavor and structure of its fat. Because elk fat is not as palatable as beef fat, many meat sellers mix pork or beef fat into elk meat to enhance its taste and texture.
Other Wild Game Recipes to Try
Campfire Grilled BBQ Bison Burger Recipe
The Ideal American Elk Burger and Green Chiles Recipe
I am particular about hamburgers and their preparation, drawing on my experience from working in restaurants known for their high-quality burgers. My approach to making the perfect American Elk burger and green chiles recipe is straightforward and follows these guidelines:
- The burger should contain only elk meat, fat (either pork or beef), and salt.
- Salt is applied to the patties after they are formed, not mixed into the ground meat.
The Significance of Green Chile Burgers:
Green Chile burgers are a celebrated dish in the Southwest, from Texas to Colorado and Southern California. My preference for using elk in these burgers stems from the fact that some of the best elk hunting occurs in these regions.
What sets these burgers apart is the use of green chiles, specifically Hatch green chiles from New Mexico, which are the gold standard for this dish. Hatch chiles are long, light green peppers with a moderately spicy flavor and a thick skin that must be charred for optimum enjoyment. They are typically in season from late August to September. As a Chile enthusiast, I purchase these chiles in bulk during the season, roast them myself, and then pickle or freeze them for use throughout the year. While Hatch chiles are ideal, other types of green chiles, such as smoked, roasted jalapenos or poblanos, can also be used as substitutes.
Although green Chile burgers are traditionally made with green chiles, there is no rule against using red chiles if one prefers to experiment with different flavors, such as making a red Chile American Elk burger and red chiles recipe.
Cheese in An American Elk Burger and Green Chiles Recipe
Almost invariably, green Chile burgers are served as green Chile cheeseburgers. The cheese not only adds flavor but also helps to hold the chiles in place on the burger. The choice of cheese can vary according to personal preference, but cheddar and Monterey jack, especially pepper jack, are commonly used.
Making Burger Patties
When it comes to forming patties for your American Elk burger and green chiles recipe, you have a few options:
- The consistency of the meat can influence whether you make thick or thin patties. Patties without added fat tend to fall apart if too thin.
- The grind of the meat also affects patty formation. A finer grind is suitable for thin, diner-style patties, while a coarser grind is better for thicker, grilled burgers.
- It’s important to press an indentation in the center of each patty before cooking. This prevents the burger from puffing up in the middle when it cooks, a common issue caused by the contraction of meat when it hits a hot surface.
- Seasoning the outside of the patties with salt just before cooking can enhance the texture and flavor, making the burgers tender and flavorful.
Cooking Your American Elk Burger and Green Chiles Recipe
American elk burgers can be cooked using various methods, depending on your preference and the weather:
- Grilling is ideal for outdoor cooking. Ensure that your grill is hot and the grates are clean before cooking. Press the patties lightly onto the grill for optimal contact.
- For indoor cooking, use a cast iron skillet or another high-heat resistant pan. Avoid non-stick pans for high-temperature cooking.
- Cook each side for about 3 to 5 minutes if you prefer your burgers cooked to medium. Adjust the cooking time if you like your burgers more or less done.
- After flipping the burger, add black pepper, place the chiles on top, and cover with cheese. If grilling, close the lid to melt the cheese. If using a skillet, cover with a lid.
Customizing American Elk Burger and Green Chiles Recipe Toppings:
Beyond green chile and cheese, the choice of additional toppings is up to you. Classic toppings like lettuce and tomato are always a good choice for your American Elk burger and green chiles recipe. If your chiles are mild, consider adding a splash of hot sauce for extra heat. Ketchup and mayo are common, with variations like Sriracha mayo adding a fun twist
Great American Elk Burger and Green Chiles Recipe
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- foil paper
Ingredients
- 8 green chiles such as Hatch, Poblano or Anaheim
- 2 lb ground elk or other meat
- Salt
- 1 tomato sliced
- 8 lettuce leaves
- 4 hamburger buns
- 2 tbsp butter or vegetable oil
- 4 slices cheddar cheese
Video
Instructions
- Roast the fresh chiles, then remove the seeds and skins, season with salt, and put aside. After a good roast, you have the option of chopping them coarsely or keeping them in rather big chunks. The decision is yours to make. Of course, you may use canned or frozen chiles, and you can do this a few days in advance.
- Form four patties for the burger. You may make them whatever size you choose, but my preference is about 1/3 pound burgers. Expert advice: Pour the measured ground beef into a big round mold and press down to make more even patties. For patties that won't puff up when cooked, make a depression in the middle of each one, approximately the size of a walnut. Marinate the patties with salt.
Notes
Nutrition
