Recipe for Ground Elk Patties by Root to Sky Kitchen

Food blogger Kelly, the creator of Root to Sky Kitchen, shared with us this delicious recipe named Ground Elk Patties which can be found in her upcoming book, The Vital Life Cookbook. Take advantage of the nourishing qualities of local, sustainable ground elk meat with these versatile, quick, oven-baked patties. The curry spices lend a powerful, anti-inflammatory dimension that contrasts with the rich kefir garlic dressing and fresh lettuce wraps.

Recipe for Ground Elk Patties

Ground Elk Patties

Ingredients:

  • 2 cloves garlic
  • 1 tsp chilli flakes
  • 1-inch piece of fresh ginger, unpeeled
  • 3 green onions, chopped
  • 1/4 cup fresh cilantro leaves, lightly packed
  • 2 tsp curry powder
  • 1 lb (1 pack) ground elk, thawed
  • 1 pasture-raised egg
  • 1 tbsp freshly squeezed lime juice
  • 1 tsp pure maple syrup
  • 1 tbsp tomato paste
  • sea salt and black pepper, to taste
  • bed of greens such as lettuce or mizuna, for serving your favourite burger toppings, such as sliced red onion, sauerkraut, chopped cilantro, raw cheese, homemade pickle, broccoli microgreens

For goat kefir garlic dressing

  • 1 clove garlic, minced or finely grated with a microplane grater
  • 1/2 cup goat kefir or yogurt
  • 1 tbsp cold ground flax seeds (optional)
  • 1/4 cup spring water
  • 1 tbsp freshly squeezed lime juice
  • 1 tbsp good olive oil
  • sea salt and black pepper, to taste

Directions:

1. Preheat oven to 400°F (204°C). Line a baking sheet with unbleached, biodegradable parchment paper, or simply use an ovenproof baking dish.

2. In a food processor, combine the onion, garlic, chilli flakes, ginger, green onions, cilantro and curry powder. Blitz on high until the mixture is reduced to a rough paste.

3. Add the ground elk, egg, lime juice, maple syrup, and tomato paste to the food processor. Blitz again until all meat is chopped thoroughly and combined with the spice paste. Season the mixture generously with salt and pepper. Pulse until the mixture turns into a sticky paste.

4. Form the mixture into 6 patties on the baking sheet. Slide the baking sheet into the oven and bake for 20 minutes, or until internal temperature reaches 160°F (medium). Flip the patties over halfway through baking.

5. Make the goat kefir garlic dressing. In a small bowl, grate the garlic and add in the goat kefir, water, lime juice, olive oil, and season it with salt and pepper. Stir or whisk to combine thoroughly.

6. Serve the patties warm on beds of greens with the goat kefir garlic dressing or fermented hot sauce, and toppings of your choice.

 

About Emilea Semancik 135 Articles
Emilea Semancik was born in North Vancouver. Emilea has always always wanted to work as a freelance writer and currently writes for the Vancouver Guardian. Taking influence from journalism culture surrounding the great and late Anthony Bourdain, she is a recipe author working towards publishing her own series of books. You can find her food blog on Instagram: