Ingredients

1 1/2 – 2 pounds ground elk (or venison)

2 eggs

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon New Mexico chile powder

1/4 cup bread crumbs

6 – 8 slices smoked gouda

8 ounces fresh chanterelles or other fresh mushroom

1 tablespoon butter for cooking mushrooms

Fresh arugula or spicy microgreens 

6 – 8 pretzel rolls or slider buns

Your favorite barbecue sauce

Directions

In a large mixing bowl, combine the ground elk or venison, eggs, spices, salt and bread crumbs, and mix well with hands. Refrigerate until needed. 

When you are ready to grill, preheat your gas grill or pellet smoker to 450 F. 

Divide your meat mixture, and roll into 6 to 8 balls. Flatten each ball into a patty that’s about 30% larger than the pretzel or slider buns. 

In a frying pan, melt butter on medium heat and add mushrooms. Brown mushrooms for a minute or two on one side then toss and let cook on the other side for another 2 minutes. Mushrooms should be done in 5 minutes.

Once all pattys are formed, place them on a hot grill, and cook for about 2 or 3 minutes per side. After you flip the burger patties, place the sliced buns (burger-side down) on the grill, and toast for about 45 to 60 seconds. Remove from heat once grill marks are evident. After you flip the burger patties and they are almost ready to take off the heat, add a slice of smoked gouda cheese to the top of each patty to melt. 

Once the meat is cooked to your desired temperature, remove the patties from heat. Spread barbecue sauce, ketchup, mustard or mayo on the bun, add a burger patty, and top it with arugula and sauteed mushrooms. Now enjoy!