Elk Burgers With Tomato Chili Relish

Yield: 6
Ingredients:
Elk Burgers

* 2 tbsp olive oil (30 milliliters)
* 1 clove garlic, minced
* 1 x shallots, chopped
* 1 x egg
* 1 tbsp Worcestershire sauce (15 milliliters)
* 2 lb. ground elk (900 grams
* 6 slices bacon, diced
* 1 tbsp parsley (15 milliliters)
* Salt to taste
* Fresh cracked black pepper
* 2 large foccacia, cut into 12 pieces total

Onion and Tomato Relish

* 2 tbsp olive oil (30 milliliters)
* 1/2 red onion, diced
* 2 x green chilies
* 3 tbsp balsamic vinegar (45 milliliters)
* 1 tbsp honey (15 milliliters)
* 4 cloves roasted garlic
* 10 x plum tomatoes, seeded and chopped
* 1 tbsp chopped parsley (15 milliliters)
* Salt to taste


Directions:
Elk Burgers

1. Preparation time is 45 minutes.
2. In skillet over medium heat sauté garlic and shallots in olive oil for 5 minutes or until softened. Allow to cool
3. Cook bacon until slightly crispy, reserve the fat. Allow to cool.
4. In a large bowl, begin to mix the elk with Worcestershire sauce salt, pepper and parsley. Beat the egg and fold in to mixture. Fold in garlic, shallots, bacon and reserved bacon fat. Refrigerate for 20 minutes.
5. Shape into 6 equal patties. Place patties on a greased grill or in a sauté pan and cook over medium high heat. Turn once until they have reached desires doneness.
6. Grill foccacia, in place of a bun.
7. Serve with Tomato Chili Relish and fresh arugula.

Onion and Tomato Relish

1. Preparation time is 20 minutes.
2. In a skillet on high heat, cook onion and chili with olive oil. Add balsamic and honey. Cook until glaze consistency, add garlic. Add half of the tomatoes and season. Tomatoes should appear charred after 5 minutes. Turn off the heat.
3. Season with vinegar, honey and salt. Once the relish has cooled stir in parsley and remaining tomatoes.
4. Yield: 6 servings.