Parmesan Crusted Elk Burgers

 Their is just something about having guy time around the campfire grilling game from the hunt. The smoke slowly rising through the summer's air. Light fades slowly into dusk and just the peace of knowing that your buddy has your back.
Parmesan Crusted Elk Burgers 
with Sun-dried Tomatoes Ciabattas



The fragrant overtones of juniper and spruce accents the lean and flavorful elk meat. This recipe is pretty straight forward and open to your imagination.













       Ground  Elk









                                              Parmesan Cheese

Black Pepper

      

    Sea Salt

  

Crushed Red Pepper flakes

                                                                                 Garlic Powder

Add spices to your liking- I prefer well seasoned meat, add plenty of Parmesan to the mixture you want the cheese to completely through the mixture. It will start to melt outside of the burger creating a wonderful crisp coating of cheese on the outside of the burger. Grill over medium heat until throughly cooked. . Five minutes before the burgers are done slice your sundried Ciabattas and brush with olive oil and garlic. Place face down on grill to crisp the buns and add a great smoky essence to the bun.