The 12.95 Elk Burger

For the Greenland stop of our culinary world tour we made a traditional soup called Suaasat (check out the full blog here), which used deer chops generously donated by a family member, who was also kind enough to send us off with some elk burger.

While we actually didn't care for the Suassat (or the deer chops for that matter), the elk burger was quite tasty and has a great texture that's much different from standard beef. For fun we decided to make actual burgers with them, even though it's too cold now for outdoor grilling. The finished burgers looked so good we joked they were something you'd buy at a nicer restaurant, so we're calling these the "12.95 Elk Burger."

Here we're mixing the meat with a standard array of seasonings: onion and garlic powder, garlic salt, McCormick southwest seasoning, and black pepper.

To go along with our burgers we decided on fries, which will be homemade of course! To get the right shape we slice a whole potato in half across the middle, flip each side over and slice them apart lengthwise, and then cut those length slices in half.

We brush them with a little oil and sprinkle the same seasonings over the potatoes as with the meat.

While cooking game-type meat of this variety on the stovetop you need to use a bit of oil, and there's very little fat in elk and you won't get any grease like with beef. We're also cooking up some white onion to go on the burgers.

The fries are now coming out of the oven hot and crispy, which will be dipped in our homemade ranch and buffalo wing sauces.

The burgers are coming together now, topped with cooked onions, tomato slices, avocado, serrano pepper, and a layer of melted pepper jack cheese.

This our finished "12.95 elk burger" with a handful of delicious oven-baked fries!

Coming soon we'll be sharing how to make the perfect stromboli, and revealing the Icelandic stop of our culinary world tour: rustic lamb pie with rye crust!