Wrapped Elk Mushroom Swiss Burgers
Juicy wrapped elk mushroom Swiss burgers baked to golden perfection. Also works with venison, antelope, or bison for a tasty wild game twist.
Servings: 4
Ingredients
- 1 lb ground elk (or substitute with venison, antelope, or bison)
- 1 pre-made refrigerated pie crust, defrosted
- 6 brown whole mushrooms, thinly sliced
- 1/2 white onion, thinly sliced
- 4 Swiss cheese, slices
- 1/4 tsp fresh rosemary, finely diced
- 4 tbsp unsalted butter, divided
- 1 tbsp extra virgin olive oil
- 1 tsp granulated garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp sesame seeds
Instructions
- Defrost the refrigerated pie crust and preheat the oven to 375°F.
- Heat a skillet over low heat. Add 2 tablespoons butter, olive oil, mushrooms, onions, and rosemary. Cook until the onions are caramelized, then remove from heat.
- In a bowl, season the ground elk with granulated garlic, salt, and pepper. Form 4 equal-sized patties and set aside.
- On a clean surface, roll out the pie crust and divide it into 4 equal sections. In the center of each section, layer a slice of Swiss cheese, the mushroom-onion mixture, and an elk patty.
- Pull the corners of the pie crust up around the burger and flip so the seam is on the bottom. Place on a parchment-lined baking sheet.
- Melt remaining butter and brush the tops of the wrapped burgers. Sprinkle with sesame seeds.
- Bake for 45 minutes, or until golden brown. Let cool slightly before serving.
Notes
- Meat alternatives: Ground venison, antelope, or bison work perfectly.
- Cheese options: Try cheddar, Pepper Jack, or Gruyère for different flavor profiles.
- Serving suggestions: Pair with roasted vegetables, a fresh salad, or your favorite dipping sauce.
- Make-ahead tip: Assemble burgers in advance and refrigerate until ready to bake.