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ForensicBBQ

Brie-Stuffed Elk Burger w/ Onion Jam

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Ingredients Method

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

Method
 

Onion Jam
  1. Put diced onion in medium sized bowl. Add Salt, mix and keep at room temperature for about an hour
  2. Heat Olive Oil in skillet over medium heat. Saute onions for 10 minutes
  3. Add Black pepper and half the Thyme. Stir.
  4. Reduce heat to medium low, add red wine/balsamic vinegars. Cook for 10 minutes, stirring occasionally. Mixture should be thick and heavy
  5. 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
  1. Combine burger with spices in medium sized bowl. Once combined, add in onion/parsley. Combine and refrigerate for an hour or two
  2. 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.
  3. Grill to desired cook