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Brie-Stuffed Elk Burger w/ Onion Jam

ForensicBBQ
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Ingredients
  

Onion Jam

  • 2 Yellow Onions diced
  • 1/2 Lemon juiced, zested
  • 7 Tbsp Sugar
  • 2.5 Tbsp Balsamic Vinegar
  • 2 Tbsp Red Wine Vinegar
  • 1 Tbsp Thyme Leaves divided
  • 1 Tsp Salt
  • 3/4 Tsp Black Pepper
  • 1/2 Tsp Olive Oil

Elk Burger

  • 1 Force of Nature Ground Elk
  • Brie cheese
  • 3 Hamburger buns
  • Lettuce
  • Tomato sliced
  • 2 Tbsp Parsley minced
  • 2 Tbsp Red Onion minced
  • 1 Tsp Sumac
  • 1/2 Tsp Paprika
  • 1/2 Tsp Black Pepper
  • 1/3 Tsp Salt
  • 1/4 Tsp Cayenne
  • 1/6 Tsp Ground cloves

Instructions
 

Onion Jam

  • Put diced onion in medium sized bowl. Add Salt, mix and keep at room temperature for about an hour
  • Heat Olive Oil in skillet over medium heat. Saute onions for 10 minutes
  • Add Black pepper and half the Thyme. Stir.
  • Reduce heat to medium low, add red wine/balsamic vinegars. Cook for 10 minutes, stirring occasionally. Mixture should be thick and heavy
  • Add sugar, lemon juice/zest and stir on medium-high heat. Cook for 15 minutes, stirring occasionally, making sure nothing is sticking to bottom. Should be viscous. Remove from heat, let cool.

Elk Burger

  • Combine burger with spices in medium sized bowl. Once combined, add in onion/parsley. Combine and refrigerate for an hour or two
  • Form patty shapes (I did 6 for ~1/3lb burgers). Put a good amount of brie cheese on one and use a patty to top, sealing it up on all sides. Place back into refrigerator until ready to cook.
  • Grill to desired cook