- Combine the ground elk, and all the seasonings into a bowl and mix by hand till fully incorporated.
- Form the burger into 1/3 pound patties, take time to evenly form them, shoot for between ½ and ¾ inches thick. Patties should be slightly larger than the size of the bun. Place on a cookie sheet, and into the fridge for at least 30 minutes to rest.
- Cook your bacon, this is a good thing to do while the burgers are resting, the quickest way being to do it in the oven. Place bacon strips on a cookie sheet, and into a 400*F oven. Cooking varies with bacon preference, but if you like it crispy like myself, 15-20 minutes should do the trick. Best bet is to just keep an eye on it, periodically turning them. When cooked, pull from the oven and place on some paper towels.
- When the patties have rested, it’s time to grill. Place burgers on the hottest part of the grill, the use of a pellet can add a great smokey flavor. Grill for about 4 minutes per side, watching carefully for any flame up. When the burgers are finished, add the swiss cheese to the tops, and close the grill for 1 minute to melt the cheese. Then, carefully pull the burgers from the grill and place on a cookie sheet.
- Time to assemble! Quickly layer the lettuce, patties, bacon, crispy jalapenos, BBQ sauce, then top with sliced avocados. Serve hot, so that the cheese is still nice and melted. It’s a BIG burger for sure, but if you can stretch your teeth around it, you’ll be glad you did!!!!