Charred Montana Elk Burgers with Spicy Aioli

Introduction

Montana elk burgers taken to the next level with a rich crust from a high-temperature sear and a juicy center. Cooked exclusively on the Arteflame grill, this recipe delivers steakhouse-quality burgers enhanced with caramelized onions and a bold, spicy aioli.

Ingredients

• 2 lbs ground elk
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 tbsp Worcestershire sauce
• 4 brioche buns
• 1 large onion, thinly sliced
• 2 tbsp butter
• 4 slices sharp cheddar cheese
• 1/2 cup mayonnaise
• 1 tbsp hot sauce
• 1 tsp minced garlic
• 1 tsp lemon juice
• 4 leaves bibb lettuce
• 1 large tomato, sliced

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. Pour some vegetable oil on three paper napkins.
2. Place the napkins inside the Arteflame grill.
3. Stack firewood over the oiled napkins.
4. Light the paper and wait about 20 minutes for the grill to heat up.

Step 2: Prepare the aioli

1. In a small bowl, mix mayonnaise, hot sauce, minced garlic, and lemon juice.
2. Refrigerate until ready to use.

Step 3: Prepare the caramelized onions

1. Place sliced onions on the Arteflame flat cooktop.
2. Add butter and cook over medium heat.
3. Stir occasionally until onions are soft and caramelized (10-15 minutes).

Step 4: Shape and season the elk patties

1. In a bowl, mix ground elk, salt, pepper, smoked paprika, and Worcestershire sauce.
2. Form 4 equal-sized patties.

Step 5: Sear the elk burgers

1. Place the patties on the center grill grate of the Arteflame grill.
2. Sear each side for 1-2 minutes to develop a steakhouse-quality crust.
3. Move the patties to the flat cooktop to continue cooking to the desired doneness.
4. Remove patties when they are 15°F below the final internal temperature.

Step 6: Toast the buns and melt the cheese

1. Place brioche buns, cut side down, on the flat cooktop.
2. Toast for about 1-2 minutes until golden.
3. Place a slice of cheese on each patty and let it melt.

Step 7: Assemble the burgers

1. Spread spicy aioli on the toasted buns.
2. Add a layer of bibb lettuce and tomato slices.
3. Place the elk patty with melted cheese.
4. Top with caramelized onions and the top bun.

Tips

• Let the meat rest for 5 minutes before serving to keep it juicy.
• Use a digital thermometer to ensure perfect doneness.
• Cook all ingredients on the Arteflame for optimal efficiency.

Variations

1. Spicy Jalapeño Elk Burger: Add sliced jalapeños and pepper jack cheese.
2. BBQ Elk Burger: Swap aioli for smoky barbecue sauce and add crispy bacon.
3. Mushroom Swiss Elk Burger: Add sautéed mushrooms and Swiss cheese.
4. Blue Cheese Elk Burger: Crumble blue cheese on top of the patty.
5. Avocado Ranch Elk Burger: Top with fresh avocado slices and drizzle with ranch dressing.

Best Pairings

• Sides: Grilled sweet potato fries, Brussels sprouts, corn on the cob.
• Drinks: A robust red wine, craft IPA, or a classic lemonade.
• Desserts: Grilled peaches with honey, chocolate brownies.

Conclusion

Grilling Montana elk burgers on the Arteflame grill ensures the perfect balance of a deep, smoky sear and a tender, juicy inside. With the right toppings and seasoning, this recipe brings out the rich flavor of elk meat.