Elk Burgers with Kabobs

Grilling season is upon us!! I can’t think of a better way to celebrate this time of the year better than a burger and kabob combo.

For some time I had been experimenting with the concept of a bun-less burger kabob with ingredients you’d normally find at a burger toppings bar. Obviously these ingredients would have to fall under Paleo guidelines so not everything made the cut. In my first few attempts I attempted to cook the burger directly on the kabob but this turned out to be a huge pain. Its far far easier to grill the burger patties separately.

If I had to do it over again I might add a base layer of iceberg lettuce to the plate but I have a hard time buying an entire head just for a few meals so I left it out. Also if there is one ingredient that I might consider leaving out it would be the pickles. If you are a huge pickle fan by all means leave them in but the grilling doesn’t do a whole lot for their flavor and you’d probably be better off adding a few more cherry tomatoes since they are fantastic.

Elk Burgers with Kabobs

By slowcarbchef May 7, 2014

Serves: 4

Ingredients

Ground Elk - 1 1/3 lb
Sweet Potatoes - 2 lbs
Red Onion - 1
Cherry Tomatoes - 1/2 pint
Baby Bella Mushrooms - 8 oz
Dill Pickles - 4 spears
Mustard - 4 tbsp

Instructions

Charcoal users should begin by firing up the coals so they are ready when the kabobs and burgers are prepped. Next begin boiling water in a large pot. Remove the skin from the sweet potatoes, dice into 1" cubes, and add to boiling water for 7 minutes. Wash the mushrooms and tomatoes in a colander. Now cut the onion into wedges[1] and the pickle spears into 1" long portions.

When the sweet potatoes have finished cooking rinse them in cold water until they can be handled with your bare hands. Then dice them into approximately 1" cubes.

Now begin assembling the kabobs with alternating ingredients. I like to start and end with a sweet potatoes since they seem to hold onto the kabob better and lock the other ingredients in place.

Begin grilling the kabobs over medium heat. This should take approximately 15 minutes total with one turn at the the half way point. With varying grills and temperatures actual time may vary so keep a close eye on them.

While the kabobs cook form the ground elk into patties and season both sides with salt+pepper. After the kabobs are finished cooking add the patties to the grill over medium-high heat (or if you have room cook them alongside the kabobs).

Remove ingredients from kabobs and assemble on a plate around the burger patty. Serve with mustard or Paleo approved ketchup if you are so inclined.

[1] http://on.aol.com/video/how-to-cut-an-onion-into-wedges-518010940