Elk Burger black This is a multi-part post--don't get dissuaded by the infographic above. We're starting at the end, 5-7, and working our way back through what we're calling The Big Pork Project.

It ends with our Oregon Elk Burger, so that's where we shall start.

Why Your Elk Burger Probably Sucks, or How to Get Game

It's Father's Day this Sunday, but in case you need another excuse...

You may have attempted a buffalo burger or an elk burger in the past; sometimes we get swayed by specials at the Co-op, sometimes we buy impulsively with our health in mind. At least, I do that. But then we get our healthy "exotic" meat home and... what gives? This is the driest, toughest burger ever!

Here's the secret: elk & buffalo are better for us because they're grass-fed, and much, much leaner than typical beef. So what to do? How does Cheffy make Besaw's Oregon Elk Burger so juicy? It's simple, really. You have to add the fat back in. 

Next time you're trimming a pork loin, save the fat cap in the freezer. If you don't have a grinder, cut the fat into tiny pieces with a sharp knife. It helps if the fat is well-chilled so it's easier to cut. For 1 lb of ground elk, we add 4 oz ground (or finely chopped) pork fat. A typical ratio is about 80/20 (80% meat, 20% fat). To the mix we add a pinch of salt & pepper, 2 tsp garlic powder, 1/4 tsp onion powder.

Form elk & pork fat into patties & grill! Note: game meat is super red, so your mid-rare burger may look rarer than you're used to. Don't worry! That's just its natural color.

For your reference: 5. Fat cap trimmed from center-cut pork loin 6. Ground elk meat 7. Ground elk with pork fat added - notice the lighter color!

Did you miss our post about Homemade American Cheese? Goes great on those burgers. Trust us.

Happy Father's Day!

Love, Besaw's