Elk Sliders With Pancetta Bacon and Smoked Mozzarella

Elk Sliders With Pancetta Bacon and Smoked Mozzarella takes around 45 minutes from beginning to end. This main course has 353 calories, 22g of protein, and 15g of fat per serving. This recipe serves 8 and costs $3.49 per serving. A mixture of bread crumbs, whole grain mustard, worcestershire, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. 25 people were glad they tried this recipe. All things considered, we decided this recipe deserves a spoonacular score of 57%. This score is solid. Try Smoked Mozzarella, Pancettan and Kale Pizza, Grilled Sirloin Sliders with Smoked Bacon, and Flatbread with Pancetta, Mozzarella, and Asparagus for similar recipes.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

1. In a large bowl, add mustard, bread crumbs, egg, garlic powder, salt and pepper to ground elk meat. Mix all ingredients by hand and then form into small patties. Use a cup measuring cup to size how much meat to use when forming your patties. Place meat on tinfoil and press gently with your thumb creating a small indent in the center. This will help keep patties from shrinking when cooking.
2. Pre-heat the barbecue to high temperature.
3. I recommend leaving the elk burgers on the tinfoil while cooking on the BBQ. The elk meat is very lean and can have the tendency to dry out if overcooked. Cooking on tinfoil reduces the risk of overcooking.
4. Cook 7 minutes or until brown and then flip patties. Continue cooking on other side until brown 7 minutes. Add smoked mozzarella cheese to the top of burgers during the last 2 minutes of cooking. Close lid and melt cheese.
5. While cooking your burgers, place pancetta bacon slices on tinfoil and place on the barbeque for the last few minutes of cooking. Toast buns on grill.
6. Place elk sliders on Hawaiian Sweet Rolls, top with a slice of pancetta bacon and a few cherry tomatoes and you are set! Enjoy!

 

Step by step:

1. In a large bowl, add mustard, bread crumbs, egg, garlic powder, salt and pepper to ground elk meat.

2. Mix all ingredients by hand and then form into small patties. Use a cup measuring cup to size how much meat to use when forming your patties.

3. Place meat on tinfoil and press gently with your thumb creating a small indent in the center. This will help keep patties from shrinking when cooking.Pre-heat the barbecue to high temperature.I recommend leaving the elk burgers on the tinfoil while cooking on the BBQ. The elk meat is very lean and can have the tendency to dry out if overcooked. Cooking on tinfoil reduces the risk of overcooking.Cook 7 minutes or until brown and then flip patties. Continue cooking on other side until brown 7 minutes.

4. Add smoked mozzarella cheese to the top of burgers during the last 2 minutes of cooking. Close lid and melt cheese.While cooking your burgers, place pancetta bacon slices on tinfoil and place on the barbeque for the last few minutes of cooking. Toast buns on grill.

5. Place elk sliders on Hawaiian Sweet

6. Rolls, top with a slice of pancetta bacon and a few cherry tomatoes and you are set! Enjoy!

Nutrition Information:

covered percent of daily need