Name: Elk Burger with Truffle Aioli and Wild Mushrooms
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 6
Cuisine: American Wild Game
Ingredients: *Elk Burger Blend:**; 2 lbs ground elk (shoulder and neck mix); 8 oz ground pork shoulder (15-20% fat content); 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/4 teaspoon garlic powder; 2 tablespoons cold beef stock; *Truffle Aioli:**; 3/4 cup mayonnaise (preferably Kewpie); 2-3 tablespoons high-quality truffle oil; 1 tablespoon lemon juice; 2 cloves garlic, microplaned; 1/4 teaspoon white pepper; 1/8 teaspoon kosher salt; *Wild Mushroom Medley:**; 1 lb mixed wild mushrooms (chanterelles, porcini, oyster); 3 tablespoons butter; 2 shallots, minced; 2 cloves garlic, minced; 1/4 cup white wine; 2 tablespoons fresh thyme; Salt and pepper to taste; *Assembly:**; 6 brioche buns; 6 oz aged Gruyère, sliced; 2 cups mixed greens (arugula and watercress); 1 large heirloom tomato, sliced

1Setup & Prepare

About This Recipe

These gourmet elk burgers feature a blend of ground elk and pork for perfect texture, topped with sautéed wild mushrooms and luxurious truffle aioli. The combination creates an elevated burger experience that showcases elk's premium quality in a familiar format.

Cultural Context

This recipe represents the "wild-to-table" movement that emerged in Pacific Northwest gastropubs during the early 2000s. Chefs began incorporating foraged ingredients with game meats, elevating the humble burger to fine-dining status while showcasing regional biodiversity.

3Cooking Instructions

Truffle Aioli: Combine all aioli ingredients, whisk until smooth. Refrigerate minimum 1 hour for flavors to develop.
Burger Mix: Gently combine elk and pork with seasonings and cold stock. Form into 6 patties slightly larger than buns, creating dimple in center. Refrigerate 30 minutes.
Mushroom Preparation: Heat sauté pan over medium-high heat. Add mushrooms in single layer, don't move for 3-4 minutes until golden. Season with salt and pepper after browning.
Mushroom Finishing: Add butter, shallots, and garlic. Sauté until shallots are translucent. Deglaze with wine, reduce by half. Finish with thyme and adjust seasoning.
Burger Cooking: Preheat griddle to 375-400°F. Season patties just before cooking. Cook 4-5 minutes first side, flip once, cook 3-4 minutes more until 160°F internal temperature.
Cheese Melting: Add cheese slices in final 2 minutes, cover to melt evenly.
Assembly: Toast brioche buns lightly. Layer bottom bun with aioli, greens, elk patty with cheese, sautéed mushrooms, tomato, and top bun with additional aioli.

4Chef's Notes & Pairings

Chef's Notes

The pork fat is critical for binding and moisture in lean elk
Don't press patties while cooking - this squeezes out juices
High-quality truffle oil makes a significant difference

Wine Pairing

Oregon Pinot Noir or Washington Syrah - wines with enough earthiness to complement mushrooms and truffle while standing up to the elk.

Nutrition Facts

Per serving: 695 calories, 48g protein, 38g fat, 35g carbohydrates. Gourmet comfort food with premium ingredients.

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