April 11, 2012: Elk Burgers with Caramalized Onions
Published Wednesday, April 11, 2012 9:36AM EDT
As part of their Cross-Canada Cooks tour, the May issue of Canadian Living features easy recipes inspired by the tastes of the Yukon. Food Director Annabelle Waugh whips up three delicious picks full of great northern flavour.
Elk Burgers with Caramelized Onions
- Hands-on time: 40 minutes
- Total time: 40 minutes
- Makes 4 servings
Ground elk is a lean and tasty alternative to ground beef. Chopped bacon adds a bit of fat to make these burgers ultra-tender, while red wine brings out the richness of the elk.
- 3 Tbsp butter
- 2 Spanish onions, thinly sliced
- 2 sprigs fresh thyme
- 2 tsp granulated sugar
- Pinch each salt and pepper
- 4 thin slices Gouda cheese
- 4 hamburger buns, toasted
- 4 tsp light mayonnaise
- 4 slices tomato
For elk burgers:
- 3 slices bacon, finely chopped
- 1/2 cup fresh bread crumbs
- 2 cloves garlic, minced
- 3 Tbsp dry red wine
- 2 tsp Dijon mustard
- 1/4 tsp each salt and pepper
- 1 lb (450 g) ground elk
In large skillet, melt butter over medium heat; cook onions, thyme, sugar, salt and pepper, stirring occasionally until the onions are tender and golden, about 25 minutes. Discard the thyme; set onions aside.
Meanwhile in large bowl, combine bacon, bread crumbs, garlic, wine, mustard, salt and pepper; mix in elk just until combined. Shape into four 3/4-inch (2 cm) thick patties.
Place patties on greased grill over medium-high heat. Close the lid and grill, turning the patties once, until a digital rapid-read thermometer inserted into centre of the burgers over several reads hits 165 F (74 C), about 14 minutes. Place a cheese slice on each patty; cover and cook until cheese is melted, about two minutes.
Spread each cut side of the hamburger buns with half a teaspoon of mayonnaise. Sandwich the tomato, elk burger and caramelized onions between the buns.
About 664 cal; 38 g pro; 36 g total fat (18 g sat. fat); 47 g carbs (4 g dietary fribre, 13 g sugar); 131 mg chol; 884 mg sodium; 760 mg potassium; per cent RDI: 23 per cent calcium; 40 per cent iron; 12 per cent vitamin A; 7 per cent vitamin C; 40 per cent folate.
Honey Rhubarb Cobbler
- Hands-on time: 20 minutes
- Total time: 1 1/2 hours (includes cooling)
- Makes 8 servings
The cool springs and summers of the Yukon result in an abundance of rhubarb. Combined with wild fireweed honey, rhubarb shines in this comfort-dessert classic. Frozen rhubarb also works well; run it under cold water to thaw completely and drain well before using.
- 8 cups chopped fresh rhubarb or frozen
- 1/3 cup wild fireweed honey or wildflower honey
- 1/4 cup each all-purpose flour and granulated sugar
- 1 Tbsp orange juice
For cobbler topping:
- 1 1/2 cups all-purpose flour
- 2 Tbsp granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- Pinch salt
- 1/4 cup cold unsalted butter, cubed
- 2/3 cup buttermilk
For orange sugar topping:
- 3 Tbsp granulated sugar
- 1 Tbsp grated orange zest
- 1 Tbsp butter, melted
In a bowl, combine the rhubarb, honey, flour, sugar and orange juice until well-coated. Scrape the mixture into a greased 8-inch (2 L) square baking dish. Set aside.
In separate bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Using a pastry blender or two knives, cut in the butter until crumbly. Drizzle with the buttermilk, tossing with a fork to make a shaggy dough. Turn the dough out onto lightly floured surface; knead five or six times until the dough comes together. Roll or gently press the dough into 8-inch (20 cm) square; cut into nine pieces. Arrange on top of rhubarb mixture.
In small bowl and using fingers, rub sugar with orange zest. Brush biscuit tops with the melted butter and sprinkle with the orange sugar.
Bake at 375 F (190 C) until the cobbler topping is fluffy and golden and the filling is bubbly. If the topping browns too quickly, cover loosely with foil, about 50 to 55 minutes. Serve warm.
Per serving: about 304 cal; 5 g pro; 8 total fat (5g sat. fat); 55 g carb (3 g dietary fibre, 29 g sugar); 21 mg chol; 110 mg sodium; 234 mg potassium; per cent RDI: 29 per cent calcium: 13 per cent iron; 8 per cent vitamin A; 12 per cent vitamin C; 29 per cent folate.
Morel, calvados and cream sauce
- Hands-on time: 30 minutes
- Total time: 1 hour (includes soaking)
- Makes 1 cup
Michele Genest's award-winning cookbook, "The Boreal Gourmet" (Harbour Publishing, 2010), is full of delicious recipes featuring foods from the Yukon. We've adapted this recipe, which features locally grown morel mushrooms. It's perfect served over pasta or grilled meats from her cookbook. If you have fresh morels, substitute an equal amount for the dried, omitting the soaking. Just be sure to wash them before using.
- 1 pkg (14g) dried morel mushrooms
- 2 Tbsp butter
- 2 cloves garlic, minced
- 1/4 cup Calvados or brandy
- 1 1/2 cups whipping cream (35 per cent)
- 1 Tbsp sodium-reduced soy sauce
- 2 tsp lemon juice
Pour boiling water over morels to cover; let soak until tender, about 30 minutes. Drain and gently squeeze out excess liquid. Halve the morels lengthwise; thinly slice crosswise. Set aside.
In a large skillet, melt the butter over medium-low heat; cook garlic, stirring, for 30 seconds. Stir in the morels; cook, stirring occasionally until golden, 8 to 10 minutes.
Increase heat to medium. Stir in Calvados; cook, stirring for one minute. Stir in the cream and soy sauce. Simmer, stirring often, until thickened, about 10 minutes. Stir in lemon juice.
Per 1 Tbsp: about 187 cal; 1 g pro; 19 g total fat (12 g sat fat); 3 g carb (trace dietary fibre, 1 g sugar); 65 mg chol; 112 mg sodium; 57 mg potassium; per cent RDI: 3 per cent calcium; 1 per cent iron; 17 percent vitamin A; 2 per cent vitamin C; 2 per cent folate.