Elk Sliders with Pancetta Bacon and Smoked Mozzarella

1) In a large bowl, add mustard, bread crumbs, egg, garlic powder, Worcestershire, A1 sauce, salt and pepper to ground elk meat. Mix all ingredients by hand and then form into small patties. Use a ¼ cup measuring cup to measure how much meat to use when forming your patties. Place meat on tinfoil and press gently with your thumb, creating a small indention in the center. This will help keep patties from shrinking when cooking.

2) Preheat the barbecue grill to high temperature.

3) I recommend leaving the elk burgers on the tinfoil while cooking on the grill. The elk meat is very lean and can have the tendency to dry out if overcooked. Cooking on tinfoil reduces the risk of overcooking.

4) Cook for 7 minutes or until brown and then flip patties. Continue cooking on the other side until brown, about 7 minutes. Add smoked mozzarella cheese to the top of burgers during the last 2 minutes of cooking. Close the lid and melt the cheese.

5) While cooking your burgers, place pancetta bacon slices on tinfoil and place it on the grill for the last few minutes of cooking. Toast buns on the grill as well.

6) Place elk sliders on Hawaiian Sweet Rolls, top with a slice of pancetta bacon and a few cherry tomatoes and you are set! Enjoy!