Start things off by heating a grill for medium high indirect heat. Slice the sausages down the middle without slicing them in half so they open like a book. Score the interior of the sausages. Divide the elk into four half-pound patties and season generously with the Salt Pepper + Three Chiles spice blend.

Grill the burgers over indirect heat for about 5 minutes per side. Elk can dry out so try not to over cook these. Finish each burger with a slice of cheese. Grill the sausages over direct heat until they get gorgeous char. Don’t forget to toast your buns!

Whisk together the mayo, mustard, and Worcestershire sauce in a small bowl. Build the burgers by topping each burger bun with a little sauce, a burger patty, some onions, a sausage link, and some lettuce.