How Expert Butchers Make an Elk Burger | Eater

"Two veteran butchers demonstrate an approach to big-game burgers that emphasizes a steak-like bite: they break down an elk chuck, save the trim fat, and pass meat and fat through the grinder only once to achieve a large, loose grind. Patties are formed loosely (aiming for six to eight ounces each, with the finished sandwich coming in around eleven ounces), chilled, and topped with soft cow’s-milk cheese, a homemade horseradish mayo, sliced onions, pickles, and grilled buns. Burgers are cooked in rendered elk fat, heavily salted, and kept on the rare side to preserve juiciness; the result is a rich, substantial sandwich with pronounced big-game flavors and a deliberately steak-y texture." - Terri Ciccone