Talk about flavor! This is seriously one of the best burgers I’ve had. It is loaded with flavor, we fresh ground our own elk meat, added spices and fresh onion to the burger mixture.
We grilled on a RecTec pellet smoker on high until medium rare but for me it was the toppings of fried jalapeños and onions dredged in flour and RecTec’s Screamin Pig rub, then fried in a cast iron skillet that set this one apart. Add the crunch and smoky flavor of crisp prosciutto and you have the Best Burger Ever! We also drizzled the top with a Lime Jalapeño creamy sauce from Blue Top
Recipe by Greg Ray
For The Toppings
- Fresh Kaiser Rolls
- 6 Jalapeño’s
- 2 Red Onion
- RecTec Screamin Pig Rub
- Canola Oil
- Mustard/Mayo (We used a combination of Mayo and Blue Top Lime and Jalapeno sauce)
For the burgers:
- 1 to 1 1/2 pounds of ground venison (We used elk and ground with bacon at a 80/20 ratio)
- Chopped Onion 1 Cup
- Garlic 1 clove
- Favorite spice blend (We used RecTec Freakin Greek)
- Sauce for moisture, you can use ketchup, A1, Heinz 57 or any of your favorites. We used 3 T of Heinz 57
- Swiss Cheese
For The Toppings:
- Deseed Jalapenos and cut into strips length ways
- Slice onions into about pencil width strips (smaller size will burn in the hot oil).
- Pour flour into shallow container
- Dredge jalapenos and onions in flour, lay on flat surface (cookie sheet) and cover with RecTec Screamin pig (this has some heat to it and adds great flavor to jalapenos)
- Heat oil (enough to come up about half way on a single layer of jalapenos) on medium high. Frying these and deseeding them takes out a lot of the heat but leaves the flavor.
- Place a single layer of jalapenos in the oil until one side browns and turn gently with a fork or slotted spoon.
- Remove with slotted spoon and place on papertowel
- Repeat process with onions.
- In a non stick pan add a small amount of oil and heat on medium high
- Add prosciutto and cook until crispy. Crumble and set aside
Make the burgers:
- Mix elk and all ingredients
- Shape mixture into 4 patties (slightly larger than the Kaiser rolls)
- Season your grill grates with a high temp oil
- Heat your grill on high
- Cook burgers from rare to medium rare (do not over cook)
- Add cheese of your choice to melt while on grill for the last minute (we used Swiss.
- Add butter to the Kaiser rolls and place on grill to toast
- We combined mayo with the Blue Top Lime jalapeno and used on the bottom bun
- Add lettuce and then the burger with cheese
- Top with fried jalapenos, onions and prosciutto
- Add any of your favorite toppings. ( My wife, Deborah loves tomatoes, me, not so much so we added some more traditional toppings to hers.