Espresso Elk Burgers with Bacon Carrot Jam
This Jazzed-Up Elk Burger recipe includes my award winning Espresso Rub which you can find on Amazon at link attached below. If you don’t have mine, use your favorite steak seasoning or espresso rub. Because the Jazzing up is not just about the espresso its about this tantalizing Bacon Carrot Jam. I hope you enjoy it!
https://www.amazon.com/montanaflavor/
Ingredients
JAM:
2 slices, Smoked Bacon, chopped 1/2” pieces
1 large, Shallot, diced
2 large, Carrot, shredded or super thin slice & chop
2 cloves, Garlic, minced
1/4 cup, Rice Vinegar
2 TB, Molasses
2 TB, Sugar
1/4 cup, Water
1-2 tsp, Siracha
1 TB, Whole Grain Dijon
1/2 tsp, Fresh Cracked Pepper
BURGER:
1 & 1/2 LB, Elk Burger (or other lean ground meat)
3 TB, Espresso Rub (see link below to purchase mine)
3 TB, Butter
4 Buns, Brioche Burger Buns
6-8 ounces, Swiss Cheese, shredded (get a brick & fresh grate for best results)
TOPPING:
4 slices, Tomato
3 ounces, Arugula
3 TB, Lemon, juice (approx. 1 lemon)
1/2 cup, Light Olive Oil
1 tsp, Dijon
1/2 tsp, Kosher Salt
1/4 tsp, Fresh Cracked Pepper
Preparation
JAM: In a cold skillet, add the chopped bacon over medium heat. Stir & cook until browned. Drain grease to leave 2 TB only.
Add the diced Shallot and Carrot. Cook until carrot is softened.
Add the garlic & saute for another minute.
Add sugar, molasses, dijon, siracha and water. Reduce to jam. Taste for seasoning. Remove from heat & set-aside.
TOPPING: Slice tomato, set-aside.
Make vinaigrette with lemon juice, dijon and slowly add oil to emulsify. Add salt & pepper, taste for seasoning & set-aside. Wait until burgers are resting then lightly dress the Arugula.
BUNS: Toast the buns by lightly coating cut sides with oil or butter. I like to do this in a preheated 350F convection oven but which ever way you prefer. Set-aside.
BURGER: Make 4 patties, with Espresso Rub season top side only for now. Place butter in heated cast-iron skillet over medium-high heat. When melted & foamy add burgers seasoned side down. Season the top side of burgers now. Add more butter to pan if it looks too dry. Cook for 2-3 minutes until a crust has formed, then gently flip over and repeat. Remove from pan and let rest for few minutes before plating.
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