This might be the best burger I’ve ever made. A wild blend of wagyu and elk, topped with melty smoked gouda, a punchy horseradish cream, and a deep, smoky tomato jam. Oh—and one secret ingredient that nobody talks about, but absolutely kills in burgers. This is gourmet flavor with simple steps. Trust me, you’re gonna feel like Da Vinci after this one.
Ingredients
Burger Patties:
14 oz ground elk
14 oz ground wagyu beef
1 tbsp Worcestershire sauce
1 tbsp freshly ground black pepper
Kosher salt to taste
½ white onion, grated
Horseradish Cream:
1 tbsp grated fresh horseradish (or store-bought prepared horseradish)
1 tbsp Dijon mustard
¼ cup sour cream
Juice of ½ lemon
Salt and pepper to taste
Tomato Jam:
1 cup cherry tomatoes (preferably Cabernet), blended into a puree
5–8 cherry tomatoes, thinly sliced
3 tbsp olive oil
6 cloves garlic, minced
1 tbsp brown sugar
1 tbsp smoked paprika
1 tbsp crushed red pepper flakes
Salt to taste
Other Components:
Smoked gouda cheese, 2 slices
Fresh basil leaves
Brioche or potato buns, toasted
Optional secret ingredient revealed in video
Recipe
Form the Burger Patties:
Combine ground elk and wagyu in a large bowl. Add Worcestershire, black pepper, kosher salt, and grated white onion. Mix gently until combined and form into thick patties. Chill while prepping sauces.
Make the Horseradish Cream:
In a bowl, combine grated horseradish, Dijon mustard, sour cream, lemon juice, salt, and pepper. Mix thoroughly and refrigerate until ready to serve.
Prepare the Tomato Jam:
Blend 1 cup of cherry tomatoes into a smooth puree.
In a medium pan over medium heat, add olive oil. Sauté the sliced cherry tomatoes until they begin to soften. Add minced garlic and cook for 1–2 minutes. Add in tomato puree, brown sugar, smoked paprika, red pepper flakes, and a pinch of salt. Simmer until thickened into a jammy consistency.
Cook the Burgers:
Sear the patties in a hot cast iron skillet or griddle until browned and cooked to desired doneness. In the final minute, top with smoked gouda and cover to melt.
Toast the Buns:
Toast the buns face down in a pan with butter or oil until golden.
Assemble the Burger:
Bottom bun → spoon of tomato jam → burger with gouda → fresh basil → dollop of horseradish cream → top bun.
[Music] Who the hell in this world does not like burgers? Come on, man. Today, we’re making an insanely delicious Wagyu and elk burger. And we’re going to have a nice tomato jam, crispy shallots to go on top, and a wonderful horser. So stay tuned and let’s make this [Music] Okay, so for today I am going to be making burgers. It’s going to be awesome. It’s going to be epic. And this is going to be an elk and Wagyu burger. If you can’t find either of those, it’s okay. Just go ahead and get any type of burger meat that you can, any type of ground meat because that’s not the only thing that will send this dish to the heavens above. Okay, it it is going to have smoked guda cheese. We’re also going to have an awesome tomato jam and a horseradish sauce that is going to put you on your freaking knees, man. You’re going to feel like your knees to Jesus. What? Oh, is it heels to Jesus? You’re going to feel like, I don’t know, you’re going to feel really good, like you just accomplished something amazing. You’re going to feel like Da Vinci. You’re going to feel like Michelangelo when you painted the Systeine Chapel, except you just made a burger. So, today we’re doing that. And there is one ingredient here that I’m not going to talk about right now. You’ll see it later on the video. And it kills with burgers. I don’t see it done enough. And honestly, this ingredient is a secret freaking killer ninja that goes into any burger. It could be just a game changer every time. So, without further ado, people, let’s make this Stay tuned. Okay, so we’re going to go ahead and start off with the ground meat. So, we’re going to go with elk, and that’s going to be 14 ounces of ground elk. And the same for some Wagyu beef as well. Then a tablespoon of wartshire sauce and the same for some ground black pepper and some kosher salt as [Music] well. Then we’re going to grate half of a white onion into the meat mixture and give this a really good mix. [Music] Now we’re going to work on our horseradish cream. So I’m going to take some horseradish here, fresh, and I’m going to go ahead and grate it into here. I want about a tablespoon of horseradish. You do have to peel it, by the way. You can use regular horseradish off the shelf from your grocery store if you want to use [Music] that. I ended up with a little bit more horseradish, but it’s fine. Then I’m going to add a tablespoon of Dijon mustard as well. [Music] Then 1/4 cup of sour [Music] cream. Then you can always add some salt and pepper to [Music] taste. The juice of half a lemon. And then give this a really good mix and set in the fridge until we’re ready to eat. [Music] Next up, for our tomato jam, I’m using a cup of these Cabernet cherry tomatoes. They are super delicious. If you can find them, get them. Just regular cherry tomatoes are perfectly fine, though. We’re going to drop them into a blender and blend these up into a nice puree. [Music] Then we’re going to take five to eight of our other cherry tomatoes and just give them a really nice thin [Music] slice. All right, so you can go ahead and chop these up even more if you want. And then into a pan at medium heat, I’m going to add in about 3 tablesp of oil. And then I’m going to drop in the cherry tomatoes that I just sliced. Start rendering those down. And then I’m going to add in about six cloves of garlic, minced as well. Next, I’m going to add in a tablespoon of brown sugar. And then about a tablespoon of smoked paprika. And the same for some crushed red peppers as well. At this point, we’re reducing it to low to medium heat. And then we’re going to add in our puree. And again, we’re just rendering this down. rendering it down. It’s really damn good, trust me. But we want to add in some red wine. And I’m using about 1/4 cup of red wine here. Saving a little bit for myself, of course. And then I’m going to go ahead and mix this up. And I want it to continue to render down. I’ll salt and pepper to taste as I go. And just keep tasting it as it’s going through this boiling process in the pan. And that’s what we want at the end. Once we’re here, we’re going to add in some honey. About 2 Tbsp of honey. Heat it back up for a little bit and mix it around. And there we are. Look at this. This jam looks insanely delicious. And we’re going to move on to our shallots now. So, for our shallots, I’ve got two shallots that I’m going to go ahead and thinly slice while I’m heating up a pot of oil that I’m going to go ahead and fry them in and get them nice and crispy. We’re not going to add any flour to them, anything like that. Just put them right in just for a little bit. They cook very fast, so stand by and be careful here. You don’t want to overcrowd it and boil over, especially if if you have gas. You don’t want an oil spill if you have gas. So, separate them once they’re done. And then we’ll work on our burgers. For our burgers, I took an old cheese container here, and I’m going to go ahead and fill the burger in there. That’ll give me my nice little mold cuz I don’t have ring molds. And then I’m going to add in a tablespoon of black pepper and kosher salt to both sides. Give it a nice pat down just to open it up a little bit more. And then I’m going to throw it onto a screaming hot grill. So, right onto my griddle. Tossing that right there. And I’m going to start searing these bad boys up. I like my big burgers rare. So, it’s up to you how you want it. Then, I’m going to go ahead and drop in my buns as well, so I can get those nice and toasted. Give it a nice little flippity flip. And then, we’re going to add in that Guda cheese. Add that Gouda cheese, some slices of that smoked guda, and then cover it for a little bit so it gets nice and melted. But we’re going to move on to the secret ingredient. Basil. Yep, basil is insanely good on burgers. Much better than lettuce. So, chop up some basil. And yeah, we’re ready to plate, people. So, we’ll start off with our bottom bun. Add the tomato jam at the bottom. Then, we’ll go ahead and drop in our patty next. So, put that patty right on top of that jam. And then from this point, what do we got to do? We’re going to add in those crispy, beautiful shallots. Go ahead and put those on top. And then we’re going to add some basil and of course that awesome horseradish sauce that we made earlier. And at this point, people, I gotta tell you, this burger was so damn good. We are uh we’re ready to eat. So enjoy. Oh, and uh let me not forget, let me know if you tried this recipe, how it came out, if you would make it, and what other recipes you would like me to make. So, thank you so much for watching. Here we are. All right, and we’re done. So, let’s go ahead and try this. It looks so damn good. I can’t tell you. Jeez, look at this thing. Look at this. So, go ahead and take a [Applause] bite. Oh yeah, that’s a damn good burger. I’m going to have to take a second bite. That is so damn good. It’s smoky. It’s juicy. It the basil. The horseradish sauce. The um tomato jam that we made. Make it. Do it fast. eat it fast because you don’t want it to uh you don’t want it to uh make the bun too moist. But I gotta say, this is a damn good burger and it’s one of the best burgers I’ve ever made. Ever made being an understatement. I would add another word in between ever and made. Um but I won’t do that cuz there might be cuz some uh there might be some kiddos watching right now. So, without further ado, thank you so much for watching this video and um yeah, I’m out. [Music] Cheers. Heat. Heat. [Music]