The ELK Style Prairie Burger

1 lb ground ELK
1 tsp dried oregano
¼ cup light sour cream
1 tsp thyme
1 Tbsp Dijon mustard
¼ tsp salt
¼ cup finely minced mushrooms
1 Tbsp chopped fresh parsley
or 1 tsp dried parsley
½ cup quick cooking rolled oats
¼ tsp fresh cracked pepper

1/3 cup white wine vinegar
1/3 cup white sugar
¼ cup vegetable oil
1 Tbsp Dijon mustard
1 Tbsp chopped fresh parsley
1 - 16 oz bag Coleslaw mix
or 4 cups shredded cabbage & 1 cup shredded carrot
1 finely sliced red onion

In a large bowl, combine all the ingredients. Mix thoroughly to blend. Shape into 4-6 patties ½-¾” thick. Chill patties after forming for at least 30 minutes. Lightly oil the cooking surface you choose, then BBQ, broil or pan-fry using medium-high heat for six minutes per side (turn once only). Serve on toasted whole-wheat buns, topped with speedy cabbage coleslaw as a relish.

In a large bowl whisk together vinegar, sugar, vegetable oil, Dijon mustard and parsley. Add bagged coleslaw mix and red onion; toss well. Cover and let stand for two hours at room temperature or up to one week in refrigerator.

Recipe Courtesy of
Double C Wapiti
Millet, Alberta

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