Rocky Mountain Elk Burgers

Ingredients

Mango Salsa:
1 cup of mango, peeled, seeded and chopped
1 cup of cucumber, peeled, seeded and chopped
1/2 cup of red onion, diced
1 jalapeno, seeded and chopped
3 Tbsp. of lime juice
1 Tbsp. of brown sugar
Bread:
16 Tbsp. of butter, at room temperature
3 cloves of garlic, pressed in a garlic press
1/2 cup fresh parsley, chopped
1/2 cup parmigiano-reggiano cheese, finely grated
12 slices of French bread, 1 in. thick and 4 in. in diameter
Patties:
1 3/4 pounds of lean ground elk
1/4 pound of ground beef chuck
2 tsp. of seasoned salt
2 Tbsp. of mesquite liquid smoke
1 tsp. of onion powder
vegetable oil, for brushing the grill rack

Instructions

To prepare mango salsa, combine mango, cucumber, onion, jalapeno, lime juice, and brown sugar in a glass mixing bowl. Cover and keep chilled until ready to assemble burgers. To prepare bred, combine butter, garlic, parsley and cheese in a glass mixing bowl. Whip unitl light and fluffy. Using a spatula, spread both sides of the French bread with butter mixture. Cover and set aside until ready to grill. To prepare patties, lightly combine ground elk, ground beef chuck, seasoned salt, liquid smoke, and onion powder. Do not overwork meat. Divide into 6 equal portions. Form each portion into a patty about the size of one slice of French bread. Cover and set aside until ready to grill. Preheat gas grill to medium heat. Brush grill rack with vegetable oil. Place French bread slices on prepared rack. Grill, turning once, until golden brown on both sides, about 3 minutes. Remove from grill and keep warm until ready to assemble burgers. Place patties on prepared rack. Cover and cook, turning once, until completely done, about 5 minutes on each side. Remove burgers from grill. To assemble burgers, place burger on one slice of French bread. Add a generous tablespoon of mango salsa. Top with antoher slice of French bread. Repeat process with remaining burgers and serve.