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Moroccan Elk Burgers with Spiced Tomato “Jam”

Total Time

35 m

Prep 15 m

Cook 20 m


If you’re looking for a super flavorful way to spice up your burger routine, this one’s for you. Healthy, lean elk combined with Moroccan spices and topped with flavorful tomato jam brings a touch of the exotic to your favorite food.


4 burgers

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Total Time

35 m

Prep 15 m

Cook 20 m

  • Yields: 4 burgers

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  • Moroccan Elk Burgers
  • 1 pound(s) ground elk
  • 2 tbsp(s) minced parsley
  • 3 garlic cloves, finely minced
  • 2 tbsp(s) finely minced shallot
  • 2 tsp(s) Natural Grocers ground cumin
  • 2 tsp(s) Natural Grocers smoked paprika
  • to-taste salt and pepper
  • 1/3 cup(s) feta, (optional)
  • Spiced Tomato Jam
  • 1 tbsp(s) Natural Grocers olive oil
  • 2 tbsp(s) finely minced shallot
  • 2 garlic cloves, finely minced
  • 2 tsp(s) grated fresh ginger
  • 1 tsp(s) Natural Grocers ground cumin
  • 1 tsp(s) Natural Grocers smoked paprika
  • 1/2 tsp(s) Natural Grocers cinnamon
  • Dash or two of Natural Grocers cayenne
  • 1/8 tsp(s) sea salt
  • 1 tbsp(s) Natural Grocers apple cider vinegar
  • 1/4 cup(s) Natural Grocers tomato paste
  • 1 tsp(s) Natural Grocers honey
  • 2 tbsp(s) water
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  1. For the burgers: Place the elk meat in a large bowl and break it up with a fork. Sprinkle all of the remaining ingredients over the meat and gently mix until well combined. Using wet hands, shape the elk into four patties and set aside.
  2. Preheat the grill to medium or follow stovetop directions below.
  3. For the jam: Heat a small sauté pan over medium heat. Once hot, add the olive oil, shallot, garlic, and ginger. Sauté, stirring frequently, until the shallot is just soft, about 1 minute. Add the spices and sauté another minute, stirring frequently, until fragrant.
  4. Add the vinegar and stir, scraping up any spices that have stuck to the pan. Cook until the vinegar is nearly cooked off, about 30 seconds. Add the remaining ingredients and stir well to combine. Cook another 2-3 minutes, stirring occasionally. Add another tablespoon of water if the mixture starts to dry out or get too thick. Remove pan from the heat and set aside.
  5. Place the prepared burgers on the preheated grill. Cover and cook about 4-6 minutes, before flipping and cooking another 2-3 minutes, or until desired doneness. Alternatively, heat a large skillet over medium heat, add a small amount of butter or olive oil to the pan, swirl to coat, and add the elk burgers. You may need to work in batches depending on the size of your pan; do not crowd the burgers. Cook for 4-5 minutes before flipping and then cook another 3-4 minutes, or until cooked to your liking. Note that elk is very lean and is best cooked rare (130-135°F) to medium-rare (135-140°F); overcooking elk can result in a dry burger. Also because elk is darker in color, judging doneness by color alone can be misleading.
  6. Serve burgers topped with a dollop of spiced tomato jam and crumbled feta. You can wrap them in a lettuce leaf, pita bread, regular bun, or just enjoy them as is.

Tips for What to Do with Excess Ingredients: Parsley can be substituted for basil to make pesto, or added to soup, salad or eggs. Tomato paste can be frozen in one tablespoon dollops and stored in an airtight bag in the freezer until needed, or it can be added to soups, stews and/or sauces to add color and enhance the flavor. Leftover feta can be used to top, eggs, salads, sandwiches, or pizza.

Source: Heather Pratt

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