Elk Bruschetta Burgers with Parmesan Cheese Crisp

• Prep Time: 25 minutes • Yields: 4 servings


1 tomato, chopped
2 cups shredded Parmesan cheese
2 tbsp. chopped fresh basil
1 clove garlic, finely minced
1 tsp. balsamic vinegar
1 tbsp. extra virgin olive oil
1 tbsp. burger seasoning
8 slice sourdough bread
2 ½ tbsp. extra virgin oil for bread



Indoor/Outdoor grill
Small bowl
Silicone baking sheet
Measuring spoons
Parchment lined
Meat thermometer
Food brush



1. Combine tomato, 2 tablespoons of Parmesan cheese, basil, garlic, vinegar and 1 teaspoon olive oil in a small bowl. Set aside.

2. Gently shape elk ground meat into four ½ inch thick burgers. Season burgers on both sides with 1 tablespoon seasoning. Set aside.

3. Preheat oven to 400°F to cook Parmesan cheese crisp.

4. Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down.

5. A silicone baking sheet is highly recommended.

6. Repeat with the remaining cheese, spacing the spoonful about a ½ inch apart.

7. Bake the cheese for 3 to 5 minutes or until golden and crisp. Cool.

8. Add burgers to the grill over direct medium heat, 350-450°F, with the lid closed as much as possible, until the internal temperature reaches 135°F for medium rare.

9. Cook the elk burgers for 8 to 12 minutes, turning each burger once.

10. Near the end of the cooking time, lightly brush both sides of the sourdough bread with olive oil.

11. Grill for 3 to 4 minutes, turning once, until bread is lightly toasted.

12. Place burgers on bread; top with tomato mixture and additional slice of grilled bread. Enjoy!


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