SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 187.0
  • Total Fat: 6.5 g
  • Cholesterol: 73.8 mg
  • Sodium: 162.4 mg
  • Total Carbs: 1.9 g
  • Dietary Fiber: 0.2 g
  • Protein: 27.4 g

View full nutritional breakdown of Ground Beek & Elk Burgers calories by ingredient
Report Inappropriate Recipe

Ground Beek & Elk Burgers

Submitted by: LNZMANSFIELD

Introduction

My husband is a big hunter and absolutely loves elk meat! However, elk is hard to stay together on its own because it is so lean and there is little to no fat so we mix our ground elk with ground beef. We use ground beef 90/10 or sometimes 85/15. Our burgers are pattied 1/3 to 1/2 pound and taste absolutely delicious! I am not sure about how much seasoning...I kinda guessed! My husband is a big hunter and absolutely loves elk meat! However, elk is hard to stay together on its own because it is so lean and there is little to no fat so we mix our ground elk with ground beef. We use ground beef 90/10 or sometimes 85/15. Our burgers are pattied 1/3 to 1/2 pound and taste absolutely delicious! I am not sure about how much seasoning...I kinda guessed!
Number of Servings: 36

Ingredients

    5 pounds ground beef (90/10 or 85/15)
    5 pounds ground elk
    1 cup Lea & Perrin's Worchestershire sauce
    1/4 cup garlic salt
    1/4 cup onion powder
    5 tablespoons pepper

Directions

Combine all the ingredients and mix well. If you have a hamburger patty maker, that works well to patty all the burgers. Depending on the patty size, you should get at least 36 burgers or more. We make 1/3 to 1/2 pound burgers! They are very filling!

Patty all the burgers and cook until well done. Serve on bun. 1 patty is 1 serving. Freeze the remaining patties for future use! Be sure to date them so you know how old they are!

Number of Servings: 36

Recipe submitted by SparkPeople user LNZMANSFIELD.





TAGS:  Beef/Pork |

Great Stories from around the Web


Rate This Recipe