Elk sliders with pancetta bacon and smoked mozzarella
Elk sliders with pancetta bacon and smoked mozzarella, a flavorful appetizer recipe that serves 8 people. This dish is rich in protein from elk meat and bacon, making it a hearty snack, ideal for game days or gatherings. It contains ingredients like bread crumbs, mozzarella, and Hawaiian rolls, providing essential nutrients for a balanced diet.
Ingredients
dry bread crumbs
108 ml
cherry tomatoes
8 servings
free range eggs
1
garlic powder
1 Tbsp
ground elk meat
453.59 g
sweet hawaiian rolls
8 servings
fresh mozzarella
8 servings
pancetta
8 servings
salt and pepper
8 servings
worcestershire sauce
1 Tbsp
whole-grain mustard
2 Tbsps
Method
- In a large bowl, add mustard, bread crumbs, egg, garlic powder, salt and pepper to ground elk meat.
- Mix all ingredients by hand and then form into small patties. Use a cup measuring cup to size how much meat to use when forming your patties.
- Place meat on tinfoil and press gently with your thumb creating a small indent in the center. This will help keep patties from shrinking when cooking.Pre-heat the barbecue to high temperature.I recommend leaving the elk burgers on the tinfoil while cooking on the BBQ. The elk meat is very lean and can have the tendency to dry out if overcooked. Cooking on tinfoil reduces the risk of overcooking.Cook 7 minutes or until brown and then flip patties. Continue cooking on other side until brown 7 minutes.
- Add smoked mozzarella cheese to the top of burgers during the last 2 minutes of cooking. Close lid and melt cheese.While cooking your burgers, place pancetta bacon slices on tinfoil and place on the barbeque for the last few minutes of cooking. Toast buns on grill.
- Place elk sliders on Hawaiian Sweet
- Rolls, top with a slice of pancetta bacon and a few cherry tomatoes and you are set! Enjoy!
Nutrition:
Carbs
33 g
Fat
20 g
Protein
27 g
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