Elk Burger With Fig-Shallot Chutney

We are so pleased that Tawnya has submitted another yummy recipe to our blog. While the figs and tangy sauce highlight the flavour of the elk, you can use venison as a substitute. If you can’t find that, try ground beef!

You can also find her recipes for Spicy Chicken Bacon And Apple Meatballs here and Wild Boar Petite Loaf with Spicy Blackberry-Bacon Chutney here. Remember, you can use whatever ground meat you have!


Happy Cooking!
Jenny


Serves 4, or unless you have an appetite, then 2! Will make four 1/4 burgers or two 1/2 pound burgers.

Ingredients
1 pound ground elk
1 tsp Penzey’s BBQ of the Americas seasoning*
1 tsp ghee or cooking fat of choice

For the chutney
1 cup dried figs (I used Smyrna figs), rough chopped
1 shallot bulb, finely sliced
1 Tbsp ghee
1.5 cups water
1 pinch of sea salt
2 Tbsp fig balsamic vinegar**

Prepare your chutney. In a small sauce pan on medium-high heat, add your ghee followed by the shallot and sauté until starting to caramelize. Then, add the rest of your chutney ingredients. Stir, then bring to a boil. Reduce heat to medium and let reduce until thick and chunky.

While the chutney is reducing, cook your burger. Combine the seasoning with the elk and mix with your hands. Pan-fry in a cast-iron or heavy skillet with 1 tsp of ghee or grill to desired level of doneness. I like my burgers on the medium-rare side (around 135-138 degrees Fahrenheit) and I always check the temperature with a meat thermometer. When done, let rest for a few minutes then assemble your burger!

I used tostone buns (see recipe here) but portobello caps also work if you are Whole30ing (or paleo). I added some roasted baby bok choy to this burger but baby spinach is another great flavor option with this particular meat and chutney. Last, but certainly not least, I topped everything off with The New Primal’s Mustard BBQ sauce for an extra tangy kick that highlights both the elk and fig flavor profiles. You can get 25% off your order here by using the discount code ‘whole30facebook‘.

*If you do not have this particular spice on hand, add pinches of the following: salt, paprika, allspice, nutmeg, cayenne, black pepper, cinnamon, thyme and ginger
** Alternatively, balsamic vinegar. My preference is Grand Reserve Balsamic Vinegar by Napa Valley Naturals. Once you try it you will never go back to regular balsamic!


Cooking is a wonderful outlet for some people and Tawnya has certainly found her stride since her passion is creating beautiful, healthy Whole30 gourmet meals. She found her creative spark in the process of recovery and learned to cook through her emotions. She finds joy in combining nature and color into her meals and is inspired by ancestral health and wellness. One day, she hopes to become a certified Whole30 coach so that she can help people heal through the miracle of healthy food. You can read more about her success on Whole30 here.