Elk Sliders With Pancetta Bacon and Smoked Mozzarella

Elk Sliders With Pancetta Bacon and Smoked Mozzarella

Elk Sliders With Pancetta Bacon and Smoked Mozzarella

45 minutes

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Ingredients
  • 1 cup bread crumbs
  • Cherry tomatoes
  • 1 egg
  • 1 tablespoon garlic powder
  • 1 pound ground elk meat
  • Hawaiian Sweet Rolls
  • Smoked mozzarella
  • Pancetta
  • salt and pepper
  • 1 tablespoon steak sauce
  • 2 tablespoons Whole Grain Mustard
  • 1 tablespoon Worcestershire
Instructions

In a large bowl, add mustard, bread crumbs, egg, garlic powder, salt and pepper to ground elk meat.

Mix all ingredients by hand and then form into small patties. Use a cup measuring cup to size how much meat to use when forming your patties.

Place meat on tinfoil and press gently with your thumb creating a small indent in the center. This will help keep patties from shrinking when cooking.Pre-heat the barbecue to high temperature.I recommend leaving the elk burgers on the tinfoil while cooking on the BBQ. The elk meat is very lean and can have the tendency to dry out if overcooked. Cooking on tinfoil reduces the risk of overcooking.Cook 7 minutes or until brown and then flip patties. Continue cooking on other side until brown 7 minutes.

Add smoked mozzarella cheese to the top of burgers during the last 2 minutes of cooking. Close lid and melt cheese.While cooking your burgers, place pancetta bacon slices on tinfoil and place on the barbeque for the last few minutes of cooking. Toast buns on grill.

Place elk sliders on Hawaiian Sweet

Rolls, top with a slice of pancetta bacon and a few cherry tomatoes and you are set! Enjoy!

Details
  • Serving Size:   8
  • Weight Watchers:   12 Points
Cuisine
  • fingerfood
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre

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