- Ground Elk - 1 1/3 lb
- Sweet Potatoes - 2 lbs
- Red Onion - 1
- Cherry Tomatoes - 1/2 pint
- Baby Bella Mushrooms - 8 oz
- Dill Pickles - 4 spears
- Mustard - 4 tbsp
- Charcoal users should begin by firing up the coals so they are ready when the kabobs and burgers are prepped. Next begin boiling water in a large pot. Remove the skin from the sweet potatoes, dice into 1" cubes, and add to boiling water for 7 minutes. Wash the mushrooms and tomatoes in a colander. Now cut the onion into wedges and the pickle spears into 1" long portions.
- When the sweet potatoes have finished cooking rinse them in cold water until they can be handled with your bare hands. Then dice them into approximately 1" cubes.
- Now begin assembling the kabobs with alternating ingredients. I like to start and end with a sweet potatoes since they seem to hold onto the kabob better and lock the other ingredients in place.
- Begin grilling the kabobs over medium heat. This should take approximately 15 minutes total with one turn at the the half way point. With varying grills and temperatures actual time may vary so keep a close eye on them.
- While the kabobs cook form the ground elk into patties and season both sides with salt+pepper. After the kabobs are finished cooking add the patties to the grill over medium-high heat (or if you have room cook them alongside the kabobs).
- Remove ingredients from kabobs and assemble on a plate around the burger patty. Serve with mustard or Paleo approved ketchup if you are so inclined.
-  http://on.aol.com/video/how-to-cut-an-onion-into-wedges-518010940