These Elk burgers are incredibly juicy and packed full of flavor. These are not gamey at all so fire up the grill and grab your favorite condiments. In just 15 minutes you can whip up some wild game burgers for a dinner the whole family will enjoy. Even better, switch things up and serve these at your next summertime BBQ or cookout.
Jump to:
Fire up the grill (or stove-top) for these juicy, flavorful burgers! They only take 15 minutes to make and are an excellent family-friendly meal on nights you’re scrambling to get everything done.
Elk is one of the leanest, healthiest meats you can get, and it’s not gamey at all. You cook them like you would a regular beef patty and all of your favorite burger toppings–cheese, bacon, onion, lettuce, tomato, ketchup, mustard, etc.–will work on these unique burgers.
🥘 Ingredients
Besides ground elk, you’ll need a few spices, buns, and toppings or condiments you’d put on a beef burger. You can definitely get creative with this, or you could copy off of your favorite restaurant burger.
- Ground Elk - 1 pound.
- Butter - ¼ cup of butter, grated.
- Salt & Pepper - ¼ teaspoon each.
- Paprika - ¼ teaspoon.
- Hamburger Buns - 4 sets of burger buns.
Optional Toppings
- Monterey Jack Cheese (optional) - 4 slices.
- Bacon (optional) - 8 slices of cooked bacon.
- Lettuce (optional) - 4 lettuce leaves.
- Red Onion (optional) - 8-12 slices.
- Tomato (optional) - 4-8 slices.
- Ketchup (optional) - To taste.
- Mustard (optional) - To taste.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Elk Burgers
This recipe isn’t difficult to make. The skill comes in how you cook them, so follow directions carefully. And don’t forget that you can always toast the buns with a bit of butter.
You’ll be able to make 4 quarter-pound patties from this recipe, so adjust accordingly if you’re serving a large group or have extra hungry mouths to feed. Sometimes, I’ll even make a few extra and keep them in the freezer until I’m ready to cook them.
- Mix. In a medium mixing bowl combine 1 pound of ground elk meat with the seasonings (¼ teaspoon each of salt, pepper, and paprika - ⅛ teaspoon of one or both onion powder and garlic powder are also great here), and ¼ cup of grated butter. Mix gently, just enough to evenly distribute the seasoning and butter.
- Make patties. Portion out 4 evenly sized burger patties and flatten them until they are roughly 1" thick. Make an indent with your thumb in the center of the top of each patty.
- Preheat. Heat your grill, cast-iron skillet, or frying pan to medium-high heat (the higher end, almost to high heat, or 375-400°F for grills).
- Cook the burgers. Place the elk patties on the grill or in your pan and cook without moving them for 4-5 minutes, or until they form a caramelized surface.
- Flip and finish. For the perfect medium-rare elk burger, flip the patties and cook them for an additional 4-5 minutes over indirect heat (or in a grill pan). Add cheese if desired and let it melt for the last minute.
- Rest. Transfer the patties to a plate or cutting board and let them rest for 5 minutes before serving.
- Serve. Build and serve your burgers with your favorite condiments and toppings.
Garnish with a pickle spear and use Kaiser rolls for pretzel buns if you want to elevate the dish. Elk burgers go well with anything you would serve with normal hamburgers. I love waffle fries and Greek salad. Enjoy!
>>>See All Of My Tasty Recipes Here!<<<
💭 Angela's Pro Tips & Recipe Notes
- Place your stick of butter in the freezer while you prepare all of the ingredients so that it's easier to grate. Use a knife (rather than your warm hands) to free any butter from your grater when done.
- Lightly coat your skillet or frying pan with coconut oil or any oil with a high smoke point if you are cooking on the stove.
- Storing: Leftover elk burgers can be stored without toppings or condiments in an airtight container in the fridge for up to 3 days.
- Freezing: Burger patties can be frozen in a heavy-duty freezer bag for up to 12 months if raw (place parchment paper between raw patties) or up to 4 months if cooked. Thaw in the fridge before cooking or reheating.
- Reheating: Reheat burgers in the oven at 300°F (150°C) for 10-12 minutes or until heated through.
❓ Recipe FAQs
Compared to other wild game, elk can often have a more nutty, beef-like flavor. In fact, when compared to other wild game burgers, elk usually takes the trophy for the best flavor and texture.
It's very lean and has a solid texture that makes for one delicious burger.
It depends. Elk is better cooked medium-rare because it begins to dry out if cooked to an internal temperature over 150°F (65°C) due to its lack of fat.
For medium-rare, you should aim for the internal temperature to be around 135°F (57°C) and 140°F (60°C).
Cook your burger to your preferred temperature, but note that the USDA recommendation is that any ground meat should be cooked to 160°F (71°C).
Elk meat is full of minerals and vitamins. It's lean, high in protein, low in fat, and low in cholesterol. So yes, it's a great choice if you are trying to live a healthy lifestyle!
How healthy your burger is once it is assembled will depend on your choice of bun and toppings.
🍔 More Burger Recipes
- Baked Cheeseburgers
- Venison Burgers
- Mushroom Swiss Burgers
- Smoked Hamburgers
- Western Bacon Cheeseburger
- Wagyu Burger
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Elk Burgers Recipe
Ingredients
- 1 lbs ground elk
- ¼ teaspoon each, salt & pepper
- ¼ teaspoon paprika
- ¼ cup butter (grated)
- 4 hamburger buns
- 4 slices Monterey Jack cheese (optional)
- 8 slices bacon (optional, cooked)
- 4 leaves lettuce (optional)
- 8-12 slices red onion (optional)
- 4-8 slices tomato (optional)
- ketchup (optional)
- mustard (optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a medium mixing bowl combine the ground elk meat, seasoning (salt, pepper, paprika - ⅛ teaspoon of one or both onion powder and garlic powder are also great here), and grated butter. Mix lightly, just enough to evenly distribute the seasoning and butter.
- Portion your elk burger patties out and flatten to approximately 1 inch of thickness, then make an indent with your thumb into the top of each patty.
- Heat your grill, cast-iron skillet, or frying pan to medium-high heat (the higher end, almost to high heat, or 375-400°F for grills).
- Place the patties onto the grill or into your skillet or frying pan. Cook the burgers without moving them until they are cooked and have formed a caramelized surface, which should take 4-5 minutes for a burger that is 1 inch in thickness,
- To finish cooking your burgers on the grill or in a grill pan:For the perfect medium-rare elk burger flip and cook for an additional 4-5 minutes over indirect heat (or in a grill pan). Add cheese if desired and melt for the last minute.
- Remove your cooked elk burgers from heat and rest for 5 minutes before serving.
- Assemble and serve your burgers with your favorite condiments and toppings.
Notes
- Place your stick of butter in the freezer while you prepare all of the ingredients so that it's easier to grate. Use a knife (rather than your warm hands) to free any butter from your grater when done.
- Lightly coat your skillet or frying pan with coconut oil or any oil with a high smoke point if you are cooking on the stove.
- Storing: Leftover elk burgers can be stored without toppings or condiments in an airtight container in the fridge for up to 3 days.
- Freezing: Burger patties can be frozen in a heavy-duty freezer bag for up to 12 months if raw (place parchment paper between raw patties) or up to 4 months if cooked. Thaw in the fridge before cooking or reheating.
- Reheating: Reheat burgers in the oven at 300°F (150°C) for 10-12 minutes or until heated through.
Comments
No Comments