I had some lean Elk burger in the freezer and wanted to make burgers for the TD, but the Elk can get dry easily and not stay together without a little fat blended in. Sometimes I use Bacon ends and pieces, but I had some Ribeye from trimming up a primal for a steak cook I did at work (sorry some of the cell phone pictures are not the best)
Here is the Elk burger
View attachment 161795
And the Ribeye trimmings
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I ground up the Ribeye using the Kitchen Aid - Not enough grinding to break out the Brut LEM.
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Mixed it up good
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In the meantime, with put some bacon for the burgers and poppers for appetizers on the Yoder
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Bacon and Poppers are done – Time to drain off the grease and snack on poppers while getter the Weber ready and making burger patties
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The Weber is almost ready with KBB and Maple chucks
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Burgers are on indirect. About ½ pound with a center indent and just S&P
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After getting some smoke indirect on both sides – In the center for a good sear (that little one is a test for something else)
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Flip it to release any extra grease and get a good sear
View attachment 161804
Flip it again to make sure it is cooked through as it is a bit thick
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Back to the outer edges with Bacon and a generous amount of Cheddar cheese. Made sure the indent was up so it would fill in with melted cheese
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Get the cheese good and melted
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And the burger will rest while the bun is prepared
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Toasted the extra-large onion bun and went basic with Mayo and Mustard
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And here is the Basic Elk, Ribeye, Bacon Cheeseburger
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Plated with MSD’s Macaroni Salad with a sprinkle of HDD
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This was a good burger. The Elk flavor was the star complemented with the Ribeye, Bacon, and Cheddar Cheese. The center was extra cheesy with the indent full of melted cheddar.
View attachment 161812
Good to the last bite!
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Thanks for Lookin
SD
Here is the Elk burger
View attachment 161795
And the Ribeye trimmings
View attachment 161796
I ground up the Ribeye using the Kitchen Aid - Not enough grinding to break out the Brut LEM.
View attachment 161797
Mixed it up good
View attachment 161798
In the meantime, with put some bacon for the burgers and poppers for appetizers on the Yoder
View attachment 161799
Bacon and Poppers are done – Time to drain off the grease and snack on poppers while getter the Weber ready and making burger patties
View attachment 161800
The Weber is almost ready with KBB and Maple chucks
View attachment 161801
Burgers are on indirect. About ½ pound with a center indent and just S&P
View attachment 161802
After getting some smoke indirect on both sides – In the center for a good sear (that little one is a test for something else)
View attachment 161803
Flip it to release any extra grease and get a good sear
View attachment 161804
Flip it again to make sure it is cooked through as it is a bit thick
View attachment 161805
Back to the outer edges with Bacon and a generous amount of Cheddar cheese. Made sure the indent was up so it would fill in with melted cheese
View attachment 161806
Get the cheese good and melted
View attachment 161807
And the burger will rest while the bun is prepared
View attachment 161808
Toasted the extra-large onion bun and went basic with Mayo and Mustard
View attachment 161809
And here is the Basic Elk, Ribeye, Bacon Cheeseburger
View attachment 161810
Plated with MSD’s Macaroni Salad with a sprinkle of HDD
View attachment 161811
This was a good burger. The Elk flavor was the star complemented with the Ribeye, Bacon, and Cheddar Cheese. The center was extra cheesy with the indent full of melted cheddar.
View attachment 161812
Good to the last bite!
View attachment 161813
Thanks for Lookin
SD
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