My wife loves ciabatta buns, I love elk meat. My wife loves gorgonzola and mozzarella, I love basil and balsamic, and of course my wife. So we made dinner out of what we love to eat, turned out pretty darn good. Try it out you will be pleasantly surprised.
Chef Albert Wutsch
Recipe by Chef Albert Wutsch
- 2 lbs Ground Venison/Boar
- 2 eggs
- 1 c Crumbled Gorgonzola Cheese
- ¼ c Roast Garlic
- ½ c Green Onion, chopped
- 1 T Worcestershire Sauce
- 1 T Rec Tec Freakin Greek Spice Blend
- 2 ea Portabella Mushrooms Slice thick
- 6 ea Green Onions
- 2 ea Red Pepper, Roasted
- 1 lb Fresh Mozzarella Cheese sliced
- ½ c Fresh Basil Leaves
- 6 ea Ciabatta Buns, toasted
- ½ c Balsamic Vinegar
- ½ c Brown Sugar
Roast Garlic, Roast Peppers. Combine vinegar and sugar, reduce by at least half. (Glaze consistency) Grind Elk, Combine eggs, cheese, garlic, onion, spices, and Worcestershire. Mix with meat into patties a bit larger than the shape of the bun. While the burgers are grilling, season with spice blend, grill sliced mushrooms and green onions. Toast buns.
Assemble on toasted bun, meat, roasted pepper, grilled sliced mushrooms, mozzarella cheese, grilled green onions, basil leaves, drizzle with balsamic glaze.
Substitutions: Use pesto and mayo mixture in place of basil leaves. You can always use jarred roasted peppers or pimento, sliced hard mozzarella, or provolone. You may also add any type prosciutto, capocollo, and/or salami for topping as well. Substitute soy or Amino Acid Proteins for the Worcestershire. Substitute Italian seasonings for the Rec Tec spice blend.
Cooking Options: Prepare as a meat loaf and serve as a meatloaf sandwich. You may blend crumbled gorgonzola cheese with mayo or use gorgonzola dressing in or on burger.
Notes: Don’t rapid boil the vinegar, too hard of a boil makes it bitter. If the syrup gets too thick thin with water.