Smoked Elk Burger

FOR THE PATTIES

• 1lbs Ground Elk
• 1 tsp Sea Salt
• 1 tsp Black Pepper
• 1 tsp Garlic Powder
• 2 tbsp Worcestershire Sauce
• 4 tbsp (divided into 4) Frozen Grated Butter.

FOR THE AIOLI

• ½ cup Mayo
• 4 tbsp Blackberry Jam
• 1 tsp Grainy Mustard
• Fresh Pepper

GARNISH

• Caramelized Onions
• Blue Cheese
• Brioche Bun

1. Preheat your smoker or grill to 350°f (177°C) then drop the temp to 250°f (121°C).
2. Mix together your patty ingredients except for the butter. Portion into 4 balls. Make a crater with your finger in the middle of it and add 1 Tbsp of the butter. Close it up and flatten the ball out into a patty. Continue with the rest until all patties are formed. Place on the grill and close it up. These should take roughly 15 min depending on how thick they are. Internal temp of 145°f (63°C) to be safe with game meat.
3. While the burgers are on, mix up your Aioli in a bowl, and caramelize onions for this. It adds another depth of flavor to this bomb already.
4. When the Elk comes to temp, add your blue cheese to them and allow for 5 min to melt. Assemble the greatest burger you will ever have!

Enjoy!