I Can't Believe I Ate The Whole Thing!

Let's face it, burgers are tasty. Elk burgers? Even tastier. Damn were these good. Pretty much exactly what I said in the earlier post.

I'll assume you can make a burger. But here's a couple things that needed doing.

Garlic Aioli (cribbed from Emeril)

3 large cloves of garlic (I'd drop to 2 next time), diced.
1 large egg
1 tbsp fresh-squeezed lemon juice
1/2 cup of olive oil
Salt
Fresh ground pepper (2 or 3 turns)

Blend the garlic, egg, juice, salt and pepper together (I used an immersion blender) to puree. Slowly drizzle the oil into the puree while continuing to blend until a thick emulsion forms. Done.


Carmelized Red Onions

Olive oil and butter in a non-stick pan, heat on medium. Toss in onions. Cook until soft and browned (~30 minutes). Remove from heat, add some balsamic vinegar, salt, and pepper.

The rest is easy. I can't suggest getting some elk meat enough. It's lean, clean, and incredible.

And I have to say thanks to my friend who was over. I suggested dill, garlic, salt and pepper for the sweet potato fries, and she suggested adding smoked paprika and ground coriander seed. The paprika made a huge difference in making them awesome.

Picture time.

Carmelized red onions. Soooo good.


Dualing burgers. Damn I'm punny.


Piled high.


What? Two plates?


Now I'm hungry.