Red Wine Elk Sliders

A savory meal for an intense game

A playoff game between the Steelers and the Ravens deserves more than just finger food.  Much more. 

I was first introduced to wine burgers while living in Brooklyn last summer.  I'm usually not a burger girl, but a diner a couple blocks away from my apartment hooked me. 

For this recipe, you can use beef, turkey, or any other kind of burger meat.  I just happened to have elk in my freezer and wanted to use it.  I'm using a skillet to cook the burgers, but you can use a grill if you'd like.  I'm also serving the sliders Pittsburgh-style with fries on top.  This is also optional, but I like Alexia Yukon Gold from the freezer section.    

Here's what you need:

  • 1 pound burger meat
  • 1/4 cup bread crumbs
  • 1/2 cup red wine
  • Small hamburger buns
  • Fries for serving (optional)

Here's what you do:

  1. Combine first three ingredients in a large bowl. 
  2. Shape small patties and place in skillet coated with cooking spray or oil. 
  3. Cook on medium heat for 5 minutes each side, or longer depending on size of the patty.  
  4. Serve with fries on top.  
  5. Grab a Yuengling and enjoy!


Let's go Steelers!!

Lisa K. Brown January 16, 2011 at 04:45 PM
Haha...you can use cow! As to how I came to have three pounds of elk in my freezer...umm...let's just say that my dad obtained it himself somewhere in the middle of the country using prehistoric methods. In other words, he hunts.
Mark Brown January 16, 2011 at 05:06 PM
How did they turn out? Never tried red wine in burger.
Lisa K. Brown January 16, 2011 at 05:12 PM
They were good. They still tasted gamey, but you can definitely taste the wine, too.
Mark Brown January 17, 2011 at 08:27 PM
Want to try some antelope? It is less gamey than elk.
Karen Hullenbaugh January 18, 2011 at 04:29 PM
Sounds like an interesting recipe. I've tried lots of different ingredients in burgers, but never wine. Will give it a try this weekend for the AFC Championship game. Go Steelers!


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