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Food

Surf and Turf Elk Burger Recipe

Top your burger with chowder, because cheese and bacon are SO last year.
Surf and Turf Elk Burger Recipe

Servings: 4
Total: 45 minutes

Ingredients

for chowder sauce:
1 pound jalapeño bacon, minced
8 tablespoons unsalted butter
4 tablespoons chopped thyme
1 teaspoon Old Bay seasoning
10 garlic cloves, minced
4 ribs celery, minced
1 yellow onion, minced
2 tablespoons tomato paste
1/4 cup brandy
1 cup all-purpose flour
8 cups seafood stock
2 cups heavy cream
kosher salt and freshly ground black pepper, to taste
1 pound king crab, cleaned and roughly chopped
fresh lemon juice, to taste

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for the burger:
2 pounds ground elk
4 brioche buns
4 tablespoons clarified butter
4 tablespoons panko breadcrumbs
1/2 cup grated gruyere cheese
1/2 cup grated parmesan cheese
1 bunch chives, chopped

Directions

1. Make the chowder sauce: In a medium saucepan over medium-high, cook the bacon, stirring, until crisp, about 10 to 12 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

2. Add the butter to the saucepan to melt. Add the thyme, Old Bay, garlic, celery, and onion and cook until aromatic, 4 to 5 minutes.

3. Add the tomato paste and cook 1 to 2 minutes longer.

4. Add the brandy to deglaze the pan and reduce by half.

5. Whisk in the flour and cook for 1 to 2 minutes. While whisking constantly, slowly add in the seafood stock. Add in the reserved bacon and the cream, salt, and pepper. Cook, stirring frequently, until thick, about 6 minutes. Add in the crab and season with lemon juice. Keep warm.

6. For the burger: Light a grill. Divide the meat into 4 equal-sized patties and season with salt and pepper. Add the burgers and cook until desired doneness, then transfer to a plate.

8. Brush the buns with the clarified butter and grill until toasted, 1 to 2 minutes.

9. To serve: Top the bottom half of the bun with the burger patty. Spoon the crab mixture over the burger and top with panic and the cheeses. Brulée the top until the cheese is melted and garnish with the chives.