Ultimate Elk Burgers

Makes 3 burgers

1 pound ground elk

1/3 cup grated onion (less)

1 teaspoon minced garlic

1 ⁄2 tablespoons chopped

1 parsley

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1/3 teaspoon salt

2 teaspoons vegetable oil

Sliced Swiss or fontina cheese

Melted butter for buns

Whole-grain buns

Sliced tomato

In a large bowl, mix together ground elk, grated onion, minced garlic, parsley, Dijon mustard, Worcestershire sauce and salt. Shape into four 1/2-inch-thick patties.

Heat a flat-top grill or skillet over medium heat and brush with oil. Cook the burgers, turning once, until browned on both sides and to desired doneness. During the last few minutes of cooking, top each burger with a slice of cheese.

Toast buns, then brush cut sides with melted butter.

Put a slice of tomato on bottom portion of buns and top with an elk burger and bun tops and serve.

I was wary of turnip greens, though I know they’re popular in the South. I found them fresh at Fresh Thyme Farmers Market on E. Pleasant St. (99 cents a bunch!). They were a little tougher and a little earthier in flavor than I might like, but hey, my genes know what’s best.

This frittata recipe is from Food52.