Utah Mushroom and Swiss Elk Burgers

Introduction

If you love bold, juicy burgers with layers of flavor, these Utah Mushroom and Swiss Elk Burgers cooked on the Arteflame Grill will be your new favorite. By using the center grill grate at 1,000°F for searing and the surrounding flat cooktop for finishing, we lock in meat juices and build incredible flavor. Topped with caramelized mushrooms, melty Swiss cheese, and a hearty garlic aioli, this burger is grill master perfection from start to finish.

Ingredients

• 2 lbs ground elk (or lean ground beef if unavailable)
• 1 lb fresh mushrooms, sliced
• 4 slices Swiss cheese
• 4 brioche buns
• 4 tbsp unsalted butter (plus more for buns)
• Salt and pepper to taste
• 1 cup mayonnaise
• 4 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tbsp Dijon mustard
• Optional: lettuce and tomato for garnish

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire Up the Arteflame Grill

1. Drizzle vegetable oil on three paper napkins and place them in the bottom center of the Arteflame Grill.
2. Stack firewood on top and light the napkins.
3. Allow the grill to heat for about 20 minutes until the center grate reaches 1,000°F and the outer flat cooktop is ready for cooking.

Step 2: Make the Garlic Aioli

1. In a small bowl, mix 1 cup mayonnaise, 4 minced garlic cloves, 1 tbsp lemon juice, and 1 tbsp Dijon mustard.
2. Stir until well combined and refrigerate until ready to use.

Step 3: Sear the Elk Patties

1. Divide ground elk into four equal patties, season both sides generously with salt and pepper.
2. Place the patties on the center grill grate for 1–2 minutes per side to develop a crust and sear in the juices.

Step 4: Finish Cooking on the Flat Cooktop

1. Move the seared patties to the flat cooktop closer to the edge where the temperature is lower.
2. Cook until internal temperature is 135°F for medium-rare (remove at 120°F to rest), or 145°F for medium (remove at 130°F to rest).

Step 5: Sauté the Mushrooms

1. Melt 2 tbsp butter on the flat cooktop near the center.
2. Add sliced mushrooms, season with salt and pepper.
3. Sauté until golden brown and tender, about 10 minutes.

Step 6: Toast the Buns and Melt the Cheese

1. Butter the insides of the brioche buns and place them cut-side down on the outer edge of the flat cooktop until golden and toasty.
2. Place one slice of Swiss cheese on each patty to melt in the final 1-2 minutes of cooking.

Step 7: Assemble the Burgers

1. Spread garlic aioli generously on both the top and bottom buns.
2. Place grilled elk patties on bottom buns, top with sautéed mushrooms, optional lettuce and tomato, and top buns.
3. Serve immediately.

Tips

• Always remove the burgers from the grill 15°F before your target doneness to allow for carryover cooking.
• Use a meat thermometer for precision.
• Cooking mushrooms near the hotter inner area helps caramelize them beautifully in butter without burning.
• Use high-quality brioche buns to complement the juicy elk patty.
• Keep all components warm by placing them near the outer edge of the cooktop while assembling.

Variations

1. Utah Bacon Blue Elk Burger: Add crispy bacon and blue cheese crumbles instead of Swiss. Top with red onion slices for a tangy edge.
2. Utah BBQ Elk Burger: Substitute garlic aioli with smoky BBQ sauce, and add grilled onions for extra flavor.
3. Utah Jalapeño Cream Elk Burger: Add grilled jalapeños and a spread of cream cheese with the mushrooms.
4. Utah Peppercorn Swiss Elk Burger: Mix crushed peppercorns into the elk and serve with a creamy horseradish sauce instead of aioli.
5. Utah Veggie Topped Elk Burger: Add grilled bell peppers, zucchini, and red onion slices for a veggie-loaded version.

Best Pairings

• Pair with sweet potato fries finished on the Arteflame’s flat top.
• A chilled glass of dark ale or robust red wine like Syrah complements the earthy elk flavor well.
• A grilled corn salad with lime and cotija as a refreshing side.
• End the meal with grilled peaches and honey over vanilla ice cream – all done on the Arteflame.

Conclusion

Cooking these Utah Mushroom and Swiss Elk Burgers on the Arteflame Grill unlocks next-level flavors you just can’t get on traditional grills. The searing center locks in moisture while the flat cooktop brings gentle, even heat for finishing perfection. Fire it up and impress every guest in your backyard with these unforgettable elk burgers.