Name: Elk Crossing
Ingredients: • 1 1/2 Tbsp ground coffee; • 1/2 Tbsp kosher salt; • 1/2 Tbsp smoked paprika; • 1/2 Tbsp brown sugar; • 1/2 Tbsp coarse black pepper; • 1/2 Tbsp onion powder; • 1/2 Tbsp garlic powder; • 1/4 Tbsp ground coriander seed; • 2 Tbsp butter; • 1/2 Spanish onion diced; • 3 cloves garlic roughly minced; • 1/2 cup ketchup; • 1 1/2 Tbsp tomato paste; • 1 Can of Dr Pepper; • 1/4 cup apple cider vinegar; • 2 1/2 Tbsp Worcestershire sauce; • 1/4 cup brown sugar - packed; • 1 tsp ancho chili powder; • 1/2 tsp salt; • 1/4 tsp black pepper; • 3 Tbsp brewed coffee; • 2 lbs Lakeland Farms Elk; • 2 Tbsp Dr Pepper BBQ sauce; • Kosher salt and Butchers pepper; • Brioche buns; • Beer battered onion rings; • 2 y/o White Cheddar – sharp; • Whiskey soaked sour pickles; • 8 slices double smoked bacon; • Shoestring potatoes

Recipe Courtesy of Hambrgr Restaurant, Hamilton. Visit them at hambrgr.ca or drop into one of the two locations: 49 KING WILLIAM STREET, HAMILTON or 207 OTTAWA STREET NORTH, HAMILTON

Yields1 Serving

Coffee Rub

• 1 1/2 Tbsp ground coffee

• 1/2 Tbsp kosher salt

• 1/2 Tbsp smoked paprika

• 1/2 Tbsp brown sugar

• 1/2 Tbsp coarse black pepper

• 1/2 Tbsp onion powder

• 1/2 Tbsp garlic powder

• 1/4 Tbsp ground coriander seed

Dr. Pepper BBQ Glaze

• 2 Tbsp butter

• 1/2 Spanish onion diced

• 3 cloves garlic roughly minced

• 1/2 cup ketchup

• 1 1/2 Tbsp tomato paste

• 1 Can of Dr Pepper

• 1/4 cup apple cider vinegar

• 2 1/2 Tbsp Worcestershire sauce

• 1/4 cup brown sugar - packed

• 1 tsp ancho chili powder

• 1/2 tsp salt

• 1/4 tsp black pepper

• 3 Tbsp brewed coffee

For the Burgers

• 2 lbs Lakeland Farms Elk

• 2 Tbsp Dr Pepper BBQ sauce

• Kosher salt and Butchers pepper

• Brioche buns

• Beer battered onion rings

• 2 y/o White Cheddar – sharp

• Whiskey soaked sour pickles

• 8 slices double smoked bacon

• Shoestring potatoes

Method

Combine coffee rub seasoning - mix ingredients in a small bowl. Set aside.

Melt butter over MED-HIGH heat in a saucepan. Add onion and garlic and sauté until caramelized, about 8-10 minutes.

Add remaining sauce ingredients, Mix well. Bring to a simmer, reduce heat and cook for 20 minutes, until sauce has thickened.

Pour sauce into blender and puree. Set aside to cool. Then divide Elk into 4 patties - Each burger will be 1/2 pound.

Rub coffee rub seasoning mix over both sides of each Elk burger. Heat a large skillet over MED-HIGH heat, add a small pat of butter and toast the Brioche buns (sliced side down). Remove from pan, keep warm. Add 1 Tbsp butter to skillet and add burgers. Cook for about 4-5 minutes per side, until burger is cooked to desired doneness. Recommend no higher than Medium for Elk.

When burgers have about 2 minutes left to cook, baste each one with some Dr. Pepper BBQ, and top each with a slice of 2y/o cheddar. Place crispy bacon on top while burger finishes cooking. Spread some BBQ sauce on each half of the Brioche bun, place whiskey pickles on bottom bun, liberally, place elk burger on top of pickles. Top the elk burger with the thick cut and beer battered onion ring. Place bun on top and skewer to hold it all in place. Serve with a pile of just fried shoestring potatoes, salted and dusted with fresh chopped thyme.

CategoryDinner, Lunch

This gigantic burger packs a lot of flavour! Try it at home, or on the menu at both HAMBRGR locations during NOSH Week (October 16-22).

Ingredients