Eatdrink #65 May/June 2017

56 | May/June 2017
neglected barbecue had icicles dripping from
its cover. Suddenly, Elk Burgers with Blue
Cheese and Balsamic Roasted Red Onions
were all I could think of making. I’m not sure
I can wait until the snow melts. I might try
these on the grill pan in the kitchen, using
lean beef, until I can find elk meat and get the
BBQ ready. In fact, by the time you’re reading
this, I may already have the BBQ up and
running. I hear that we have a local supplier
for elk. I’m heading down the farmer’s market
to see if I can find it.
eatdrink.ca |@eatdrinkmag
The recipes in Feast are as eclectic as the
people who contributed them. Whether you
are looking for a new cocktail or a lesson
on a classic Canadian dinner, you will find
something delightful every time you open this
book. Maybe it will even inspire you to dust
off the camping gear and take a road trip of
your own.
TRACY TURLIN is a freelance writer and dog groomer in
London. Reach her at tracyturlin@gmail.com
Excerpted from Feast: Recipes and Stories from a Canadian Road Trip by Lindsay Anderson and Dana VanVeller.
Copyright © 2017 Lindsay Anderson and Dana VanVeller. Published by Appetite by Random House®, a division of
Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Elk Burgers
with blue cheese & balsamic roasted red onions
Serves 4 to 6
When we arrived at his ranch in Kanata, Ontario,
Thom van Eeghen handed us a pair of helmets,
loaded us into the trailer of an ATV, and drove us
out to his herd of elk. We first visited the cows and
calves in the field, then made our way over to the
woods, where an impressively antlered bull was
hanging out on his own. The photo below remains
one of our favourites from the trip — what a
goofball.
Elk meat is a great alternative to beef. It’s lean,
a good source of vitamin B, and ever-so-slightly
sweet, rather than gamey. If you don’t have any
elk producers nearby, you can easily substitute
beef or bison.
ROASTED ONIONS
1 large red onion (about 220 grams), sliced into
½-inch-thick (1 cm) rings
1 Tbsp (15 mL) balsamic vinegar
1 Tbsp (15 mL) extra virgin olive oil
⅛ tsp salt
BURGERS
½ medium red onion (about 80 g), finely chopped
1 egg, beaten
⅓ cup (80 mL) finely chopped flat-leaf parsley
1 Tbsp (15 mL) grainy or Dijon mustard
1 Tbsp (15 mL) Worcestershire sauce
¾ tsp (3 mL) salt
½ tsp (2 mL) freshly ground black pepper
1½ pounds (680 g) ground elk, bison, or lean beef
¾ cup (185 mL) crumbled blue cheese (see note)
FOR SERVING
4 to 6 buns, toasted
Tomatoes, lettuce, mayo, and any other
desired burger toppings
NOTE: You can use any blue cheese you prefer,
as long as it’s firm enough to hold its shape
when you’re mixing the burgers. Some great
Canadian options include Ciel de Charlevoix,
Bleu Bénédictin, and Dragon’s Breath Blue.
Preheat the oven to 400°F (200°C).
For the roasted onions, add the sliced onion rings to a
large bowl and toss with the balsamic vinegar, olive
oil, and salt. Spread out evenly on a large baking
sheet. Roast in the oven for 15 minutes, turn the slices
over, and roast again until soft and caramelized,
another 10 to 15 minutes.