I suggest that you go Vietnamese with your Game and Pork burgers- I did an Indochine Burger thing with Buffalo and pork at my parents’ this summer. Very tasty, basil, fish-sauce,green onions,ginger and peanut butter or sesame paste. Nice with a little parsley and basil mayonnaise
Hmm. I thought. Yum. I thought. Constance has always been one of the best cooks I know, so this afternoon when I took the thawed package of ground elk out of the refrigerator, and the package of pork sausages that had been in the freezer for a very long time, I thought about Constance’s suggestion.
I went out to the garden and pulled four small red onions out of the ground. I gave them a rough chop, including the greens. I put the elk, sausage, onions and a few cloves of roughly chopped garlic through the fabulous Kitchen Aid Meat Grinder I bought a few months ago so that everything would be amalgamated.
I took about half the meat and mixed in a soupspoon of Sambal chile sauce, a knob of grated ginger, two or three rosettes of basil julienned, a big squirt of fish sauce, and a squirt of soy sauce. I mixed it all together, made patties, and while I froze most of them, kept one out for dinner.
So there it is — a delicious Elk Burger Indochine a la Constance, some sauteed beet greens (with ginger and garlic) and a little rice … it was delicious. Juicy, spicy, yummy and the beet greens were a good contrast … it was all very yummy. Thanks Consuela!