All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:
1 1/2      Lbs            Fresh Ground Elk chuck meat
1/2         Stick          Frozen butter- grated on a box grater
1/4         C               Spice Union Wild Game Seasoning Blend
3            Tbsp          Butter
4            ea              Baby Portabella Mushrooms – cut into thick slices
Pinch                        Salt
1/2         Tsp             Fresh Ground Pepper

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Sauté the mushrooms:

1. Place the 3 Tbsps of butter, mushrooms, salt and pepper in a cast iron pan on medium heat.

2. Sauté until the mushrooms are soft and just beginning to brown.

3. Set the mushrooms aside until needed.

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Prepare the elk burger:

1. In a large bowl, gently toss the elk chuck meat with the grated butter.

2. Spread the elk meat mixture out on a sheet pan.

3. Sprinkle the Spice Union Wild Game Seasoning Blend evenly over the elk meat mixture.

4. Place the sheet pan in the refrigerator for at least 30 minutes.

5. With as little manipulation as possible, form the elk mixture into 4 patties.  Do not pack the elk tightly or toss it from hand to hand. The patties should be just a little tighter than loose.

6. Place the elk patties on a platter, and put a two-thumb width depression in the center of each patty.

7. Place the platter of elk patties in the refrigerator for 45 minutes.

8. Preheat your grill to at least 400°F- setting up for direct-heat cooking.

9. Place the elk patties over the hottest part of the grill.

10. The elk burgers are ready to turn over when they release from the grill grate.

11. Cook the burgers to your desired doneness (internal temps: 125°F for rare, 130°F for medium-rare, 135°F for medium).

12. Let the burgers rest for 4 minutes before assembling on a bun.

13. Serve the burgers on a toasted bun, topped with sautéed mushrooms and a side of brown mustard.

14. Knock it out of the park with a full hoppy beer or stout.