Elk Bruschetta Burgers with Parmesan Cheese Crisp
• Prep Time: 25 minutes • Yields: 4 servings
Ingredients:
Equipment:
Method:
1. Combine tomato, 2 tablespoons of Parmesan cheese, basil, garlic, vinegar and 1 teaspoon olive oil in a small bowl. Set aside.
2. Gently shape elk ground meat into four ½ inch thick burgers. Season burgers on both sides with 1 tablespoon seasoning. Set aside.
3. Preheat oven to 400°F to cook Parmesan cheese crisp.
4. Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down.
5. A silicone baking sheet is highly recommended.
6. Repeat with the remaining cheese, spacing the spoonful about a ½ inch apart.
7. Bake the cheese for 3 to 5 minutes or until golden and crisp. Cool.
8. Add burgers to the grill over direct medium heat, 350-450°F, with the lid closed as much as possible, until the internal temperature reaches 135°F for medium rare.
9. Cook the elk burgers for 8 to 12 minutes, turning each burger once.
10. Near the end of the cooking time, lightly brush both sides of the sourdough bread with olive oil.
11. Grill for 3 to 4 minutes, turning once, until bread is lightly toasted.
12. Place burgers on bread; top with tomato mixture and additional slice of grilled bread. Enjoy!