There’s something special about an Elk burger: It gives you the feeling of aristocracy, as if you’re eating the way the Lords and Dukes of old would dine. When I eat an Elk burger, I can’t help but think of those majestic creatures that roam free throughout the Pacific NW, gracefully ruling from the top of the food chain. Maybe I’m just too obsessed with my food, but eating Elk can be an almost transcendental experience. Or maybe, it’s just a burger….. but even so, it’s a really good burger.

I’m not afraid to admit that I like burgers a lot. I could even go as far as to say I love burgers. In fact, some years ago I was invited to participate in Guy’s Grocery Games: Better Burger Battle. (Spoiler alert: I didn’t win). I’m always on the hunt for a good burger, of which there are countless out there.

In my position as the Chef Consultant for Harbor, I often find myself talking with customers regarding how they can elevate their menu without breaking the bank on labor or inventory. I wish I had counted how many times eyebrows would raise in curious joy when I would make the suggestion of an Elk burger! Most operations already have some sort of their burger on their menu, making an Elk burger an addition that could not be simpler.

I just ask one thing: If you do add it to your menu or offer it as a special, I would love to know how it worked out!

Elk Burger with Cranberry relish and Hickory Smoked Gouda:

• Elk patty 6-8oz (437535)
• Hickory smoked gouda (32351)
• Cranberry relish (from dried sweet cranberries. 13977)
• Caramelized onions
• Arugula
• Mayo
• Schwartz Bros brioche bun (1006)

Cranberry relish: Yields 1qt

• 2 cups dried cranberries
• Zest from 1 large orange
• 8oz orange juice
• 2oz apple cider vinegar
• 2oz sugar or honey
• 1 medium shallot, minced
• ½ tsp ground cinnamon
• 1 cup water
• 1 tsp kosher salt

Rough chop the cranberries until they are your preferred size (I go over them once or twice with a knife so they still have some substance). Then add them to a sauce pan along with the water, orange juice, and vinegar. Heat over medium heat until the cranberries are full rehydrated (about 7 to 9 minutes).

Reduce to low heat and fold in the rest of the ingredients. Allow to steep on low heat for another 10 minutes, then remove the relish from the pan.

Allow to cool completely before using. (best if made the day ahead. Lasts under refrigeration for 10 days)

Chefs note: Use the mayo to toast the bun. The egg in the mayo creates a barrier against the juice from the meat, and also gives the bun a little crunch, which will increase the overall texture.

– Derek Bugge, Harbor Chef Consultant

Email Derek