Elk (Wapiti) Burger with Mushrooms – Ren Burgare Med Svamp
- 8 ounces (226.6 grams) ground elk
- 1/2 teaspoon (2ml/ 1.18 g) white pepper
- 2 teaspoons (10 ml/ 10 g) dijon mustard
- 1 teaspoon (5 ml/ 3.3 g) shallots, chopped
- 1 teaspoon (5 ml/ 2.83 g) garlic, chopped
- 1 1/2 teaspoon (7ml/ 7.09 g) butter (or other cooking fat)
- 2 ounces (56.6 g) mushrooms, sliced
- 2 tablespoons (30 ml/ 29.4 g) dry white wine (optional)
- 2 tablespoons (30 ml/ 30.1 g) beef broth
- white pepper to preference
- salt to preference
Burgers: Combine the ground elk, the white pepper, and half of the dijon mustard, - mix well. Form two 4 ounce (113 grams) patties, flatten evenly to your preference. The thinner they are, the quicker and more evenly they will cook. Sprinkle with salt to preference.
Grill: Clean and oil grill. Preheat on high. Cook to preference. 3 minutes each side undisturbed is a good start for medium-rare. Take a peak inside the burger with a knife to help gauge how done it is. To be more precise, use a thermometer (120F/ 49C Rare, 125F/ 55C Medium-rare, 130F/ 55C Medium, 135F/ 58C Medium-well, 140F/ 60C Well) . Once you take the meat off the heat it will continue to cook for several minutes, and these temperatures factor that in. This is just a starting point. Feel free to cook more or less, to your preference. Let the burgers rest a bit before dressing and serving to finish cooking and to seal the juices inside.
Stove Top: Turn burner to medium high heat. Cook patties in a well seasoned cast iron pan and you won't need any oil/butter as the meat will cook in its own fat. First, sear the patties on high heat, and then turn the heat down to medium-high to medium, and cook to your preference. Check and make sure the patties reach an internal temp of your preferred doneness. When done cooking, let the burgers rest before dressing and serving to seal the juices inside.
Oven: Cooking burgers in the oven makes for a juicer product. Preheat oven to 400F/ 200C/ Gas Mark 6 and put a layer of aluminum on a baking sheet (preferably one with edges to catch the juices from the meat). Place an oven safe wire rack on top of the baking sheet, and cook the burgers on the rack for 10-15 minutes, until a thermometer registers the internal temperature of your preferred doneness. You don't have to turn the burgers if they are baking on the rack. When done cooking, let the burgers rest a bit before dressing and serving to seal the juices inside.
Pressure Cooker: Follow the directions for your particular pressure cooker. Sear the burgers by browning them either in the pressure cooker. Then place the burger patties in a steamer insert in the pressure cooker and pour half a cup of water in the bottom (or the minimum liquid needed for your pressure cooker). Close securely, and cook on high for around 5 minutes. Verify that the patties are done by checking their internal temperature for your preferred doneness. Let the burgers rest before dressing and serving to seal the juices inside.
Mushrooms: Stove Top: lightly brown the shallots and garlic in the butter (or alternative fat) over medium high heat in a skillet. Add the mushrooms, white wine (optional), beef broth, and remaining dijon mustard. Cook until mushrooms are soft, or until preference. Season with salt and white pepper to taste.
Place an equal portion of the mushrooms on top of each burger and serve. Smaklig måltid!
Base recipe makes 2 servings of one patty and an equal serving of mushrooms each: 6.5 oz/ 183.7 g per serving.