Wild Wednesday night dinners are a staple for us here at the homestead. We make it a must that the kids come over every Wednesday night for family sit down dinner so we can check in and see what everyone’s been up to. It also gives me an excuse for cooking up some amazingly not low fat wild game dinner recipes.
I used plain ground elk burger and added some chorizo from a few links I had to add some fat to the burger. Then I added some garlic powder, salt, coriander and fennel. The meat was amazing in flavor and really added something to these patty melt sandwiches. Then again, how could anything taste bad when cooked with Swiss cheese, caramelized onions pressed between rye bread doused in a little mayo!
Happy Thanksgiving to everyone!
Makes 4 Patty Melt Sandwiches
INGREDIENTS
- 1 lb ground elk
- 1-2 chorizo links (remove from casing)
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground fennel
- 1 tablespoon vegetable oil
- 8 slices Swiss cheese
- 8 slices rye bread (Jewish Rye)
- Mayonnaise (for spread on rye bread)
Caramelized Sweet Onions
- 2 large sweet onions thinly sliced
- 2 tablespoons butter
Thousand Island Dressing
- 1/2 cup mayonnaise
- 1/2 cup ketchup
- 1/2 cup sweet relish
DIRECTIONS
Mix elk burger, chorizo, garlic powder, salt, coriander and fennel in a large bowl. Refrigerate for an hour. Divide meat into 4 portions and press each into 1/4 inch thick patty.
Combine and mix mayonnaise, ketchup and sweet relish together in a bowl.
Heat butter in a skillet and cook onions over medium heat, stirring often until golden brown. Remove and set aside.
Heat oil in skillet and cook elk patties in batches. Remove patties and set aside. Spread a thin layer of mayonnaise on the outside of each piece of rye bread and turn upside down. Add 1 slice of Swiss cheese, then elk patty, caramelized onions, 1 tablespoon of thousand island sauce and another slice of cheese. Close sandwich keeping mayonnaise spread on the exterior.
Place in skillet and weight down cooking for about 2-3 minutes until bread becomes golden brown. Flip and weigh down on the other side cooking until golden brown and cheese is melted.
Remove and serve with French fries and Thousand Island Dressing.
