Camp Elk Burgers with Green Chilies

As avid hunters in the San Juan Mountains, elk burgers are a staple in our house nearly year-round. There's nothing like sharing a meal that captures a bit of our life here – a taste of the mountains, a piece of our lifestyle. Chef Sarah Glover (@missarahglover) and I served up these campfire elk burgers on our first night out on the Alpine Loop. Quick, easy, and packed with flavor, they’re made to fuel adventure and keep your crew satisfied. 

Makes 12 Burgers 

Ingredients:

• 2 lbs ground elk (substitute ground beef) 
• Garlic powder, to taste 
• Salt and pepper, to taste 
• 4 tbsp butter 
• 1 onion, sliced 
• 1-1.5 cups diced New Mexico green chilies 
• 12 slices sharp cheddar cheese 
• 12 burger buns 
• Mayo, ketchup, mustard, to taste

Instructions:

1. Season the Elk: In a large bowl, mix the ground elk with garlic powder, salt, and pepper. Let the spices infuse into the meat while you prepare the rest of the ingredients.

2. Cook the Onions: Heat a griddle or skillet over medium heat, add the butter, and toss in the sliced onions. Cook until they’re golden and caramelized, stirring occasionally.

3. Form & Grill the Patties: Shape the elk mixture into 12 even patties. Place them on a hot grill and cook for a few minutes on each side, flipping once.

4. Add the Flavor: After flipping, top each patty with a spoonful of diced green chilies and a slice of sharp cheddar. Let the cheese melt over the patty while it finishes cooking.

5. Toast the Buns: Swipe mayo on the insides of the buns. Place them on the grill for a quick toast until golden and warm.

6. Assemble & Serve: Stack each patty onto a toasted bun, pile on the grilled onions, and finish with your favorite condiments. Bring these loaded burgers straight from the grill to the table and enjoy them around the campfire with your crew.

These elk burgers are as wild and hearty as the mountains they come from. Ready for a taste of adventure? Dig in and enjoy the night under the stars.