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1) In a large bowl, add mustard, bread crumbs, egg, garlic powder, Worcestershire, A1 sauce, salt and pepper to ground elk meat.
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Mix all ingredients by hand and then form into small patties.
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Use a 1/4 cup measuring cup to measure how much meat to use when forming your patties.
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Place meat on tinfoil and press gently with your thumb, creating a small indention in the center.
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This will help keep patties from shrinking when cooking.
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2) Preheat the barbecue grill to high temperature.
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3) I recommend leaving the elk burgers on the tinfoil while cooking on the grill.
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The elk meat is very lean and can have the tendency to dry out if overcooked.
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Cooking on tinfoil reduces the risk of overcooking.
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4) Cook for 7 minutes or until brown and then flip patties.
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Continue cooking on the other side until brown, about 7 minutes.
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Add smoked mozzarella cheese to the top of burgers during the last 2 minutes of cooking.
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Close the lid and melt the cheese.
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5) While cooking your burgers, place pancetta bacon slices on tinfoil and place it on the grill for the last few minutes of cooking.
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Toast buns on the grill as well.
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6) Place elk sliders on Hawaiian Sweet Rolls, top with a slice of pancetta bacon and a few cherry tomatoes and you are set!
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Enjoy!
