Juicy Grilled Elk Burger Recipe
Have you ever tried wild game meat? This is your opportunity to make a delicious Elk Burger. It’s not your typical protein, but it is so tasty. I will show you how to make a perfect Elk Burger.
This first time, I opted to keep it simple. To enhance the flavor and fat content of elk’s lean meat, I added…. yeah, ground bacon 🙂 it adds depth to the burger’s flavor profile.
Whether you’re grilling for a special occasion or simply enjoying a casual cookout, these elk patties are sure to impress. Mixing your favorite BBQ sauce into the meat will add flavor and moisture to the elk burger.
Why you will love Elk Burger
Unique flavor – the combination of lean elk meat and flavorful ground bacon creates a burger that’s rich in taste with a hint of smokiness from the bacon.
Juicy and tender – adding ground bacon to the elk keeps the patties juicy and tender, ensuring every bite is packed with flavor and moisture.
Ingredients, Variations and Substitutions
Ground Elk – elk meat is lean and has a rich, gamey flavor. It’s prized for its natural, earthy taste. Elk meat cooks quickly due to its low-fat content, so avoid overcooking to maintain juiciness. Season generously to enhance its natural flavors. If elk is unavailable, you can substitute it with other ground meat like: venison, bison, or ground beef.
Ground Bacon – adds moisture, fat, and a smoky flavor to the elk patties. It enhances richness without overpowering the elk. Ensure the bacon is finely ground for even distribution in the patties. If ground bacon isn’t available, you can finely chop raw bacon and incorporate it into the elk mixture. Alternatively, use ground pork, ground pork fat, or bacon grease for added fat and flavor.
Rhubarb BBQ Sauce – adds a tangy, slightly sweet flavor with a hint of tartness, which complements elk’s rich, gamey taste. If you prefer a more traditional BBQ flavor, you can use your favorite BBQ sauce instead. Adjust sweetness and tanginess to taste.
Salt and Pepper – enhance flavor and add a hint of spiciness. They are essential for seasoning and balancing the taste of the burger. Use sea salt or kosher salt for a different texture, and try different types of pepper, such as white or smoked pepper for varied flavors.
Smoked Paprika – adds a deep, smoky flavor that complements the bacon and enhances the burger’s overall richness. If smoked paprika isn’t available, regular paprika can be used, though it will not provide the same smoky flavor.
Worcestershire Sauce – adds savory depth and umami to the burger patties, enhancing the meaty flavors. Soy sauce or tamari can be used as a substitute for Worcestershire sauce, but they have a different flavor profile.
Garlic Powder – adds a mild garlic flavor without the texture of fresh garlic, ensuring even distribution throughout the patties. Fresh minced garlic can be used instead of garlic powder, adjusting quantity to taste.
Onion Powder – provides a subtle onion flavor that complements the other seasonings without overpowering the burger. Finely minced fresh onion or caramelized onions can be used instead of onion powder.
Equipment you will need
- Grill (gas or charcoal)
- Mixing bowl
- Measuring spoons
- BBQ brush or spoon
- Grill spatula
- Cast iron skillet (optional)
- Thermometer (optional)
- Oil or cooking spray
- Tongs
Top Tips
Mix gently – when combining the ground elk and ground bacon with the seasonings, mix gently just until everything is evenly distributed. Overmixing can make the patties tough.
Handle patties carefully – form the burger patties gently and evenly to ensure they cook evenly on the grill. Use a light touch when shaping them to avoid compacting the meat too much.
Preheat the grill – before placing the burgers on the grill, make sure the grill is preheated to medium-high heat (around 375-400°F or 190-200°C). This ensures a good sear and even cooking.
Oil the grill grates – lightly oil the grill grates before placing the patties on the grill, to prevent sticking.
Avoid overcooking – elk meat is lean and cooks quickly, so avoid overcooking to prevent dryness. Aim for medium-rare to medium doneness (internal temperature of 130-140°F or 54-60°C) for juicy burgers.
Use a thermometer – to check the internal temperature of the burgers. Remove them from the grill when they reach your desired doneness.
Let them rest – allow the cooked burgers to rest for a few minutes before serving. This helps redistribute the juices and ensures juiciness.
Step-by-step instructions
- Preheat your grill to medium-high heat (375-400°F or 190-200°C). Lightly oil the grill grates to prevent sticking.
- In a large bowl, combine the ground elk and ground bacon.
- Add the Rhubarb BBQ Sauce, salt, pepper, smoked paprika, Worcestershire sauce, garlic powder, and onion powder.
- Using your hands or a spoon, gently mix the ingredients until evenly combined. Avoid overmixing to keep the patties tender.
- Divide the mixture into 4 equal portions (or adjust size to your preference). Gently shape each portion into a patty, about 1/2 to 3/4 inch thick. Use your thumb to make a slight indentation in the center of each patty to prevent it from puffing up while cooking.
- Place the patties on the preheated grill. Close the lid and cook on the first side for 4-5 minutes.
- Carefully flip the burgers using a spatula. Grill for an additional 3-4 minutes, or until the internal temperature reaches 130-140°F (medium-rare to medium doneness), using a meat thermometer to check if desired.
- If using burger buns, you can lightly toast them on the grill during the last minute of cooking.
- Remove the burgers from the grill and let them rest for a few minutes.
- Assemble the burgers: Place each patty on a bun, add your favorite toppings, such as pepper jack cheese, lettuce, tomato, and a drizzle of BBQ Sauce, if desired.
- Serve your Elk and Bacon burgers immediately while they’re hot and juicy. Pair with a side of sweet potato fries, a fresh salad, or enjoy on their own!
How to best enjoy this Elk Burger
Pick the perfect side: sweet potato fries, grilled veggies, green salad, coleslaw, potato salad, or caramelized onions.
Pick the perfect topping: sharp cheddar, blue cheese, smoked gouda, crispy lettuce, heirloom tomatoes, pickles, fresh onion, or creamy avocado.
Sauce it up: Rhubarb BBQ Sauce, ketchup, mustard, mayo, steak sauce, or Thousand Island will elevate the burger
Pick the perfect drink: craft beer, like hoppy IPA or a refreshing pale ale, iced tea or lemonade, or light red wine like Pinot Noir or a fruity rosé will pair nicely with the burger
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Storage instructions, reheating
Refrigeration:
- If you have leftover cooked burgers, let them cool to room temperature first. Wrap each burger individually in plastic wrap or place them in an airtight container.
- Store in the refrigerator for up to 3-4 days.
Freezing:
- Store leftover elk patties in a freezer bag or airtight container for up to 3 months.
Reheating:
- Stovetop: Heat a non-stick skillet over medium heat. Place the burger patties in the skillet and cover with a lid to retain moisture. Heat for 3-4 minutes on each side or until heated through.
- Oven: Preheat your oven to 350°F (175°C). Place the burgers on a baking sheet lined with parchment paper. Cover loosely with foil to prevent drying out. Cook for about 10-15 minutes or until heated.
- Grill: If you prefer, you can reheat the burgers on a preheated grill. Place them on the grill over medium heat for about 5-7 minutes per side or until heated.
Juicy Grilled Elk Burgers
Equipment
- grill
- mixing bowl
- measuring spoons
- BBQ brush, spoon
- grill spatula
- thermometer
- tongs
Ingredients
- 1 pound ground elk
- 5 slices uncooked bacon finely chopped or ground
- 1½ tbsp Worcestershire sauce
- 1 tbsp BBQ Sauce
- 1 tsp smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your grill to medium-high heat (375-400°F or 190-200°C). Lightly oil the grill grates to prevent sticking.
- In a large bowl, combine the ground elk and ground bacon.
- Add the Rhubarb BBQ Sauce, salt, pepper, smoked paprika, Worcestershire sauce, garlic powder, and onion powder.
- Using your hands or a spoon, gently mix the ingredients until evenly combined. Avoid overmixing to keep the patties tender.
- Divide the mixture into 4 equal portions (or adjust size to your preference). Gently shape each portion into a patty, about 1/2 to 3/4 inch thick. Use your thumb to make a slight indentation in the center of each patty to prevent it from puffing up while cooking.
- Place the patties on the preheated grill. Close the lid and cook on the first side for 4-5 minutes.
- Carefully flip the burgers using a spatula. Grill for an additional 3-4 minutes, or until the internal temperature reaches 130-140°F (medium-rare to medium doneness), using a meat thermometer to check if desired.
- If using burger buns, you can lightly toast them on the grill during the last minute of cooking.
- Remove the burgers from the grill and let them rest for a few minutes.
- Meanwhile, toast the burger buns.
- Assemble the burgers: Place each patty on a bun, add your favorite toppings such as cheese, lettuce and tomato.
Notes
Nutrition
Did you make this recipe?
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Conclusion
These juicy Elk Burgers are the perfect combination of rich, gamey and smokey flavors. Whether you’re grilling for a special occasion or simply enjoying a casual cookout, this recipe is sure to impress. Pair it with your favorite sides and toppings for a truly memorable meal.
FAQ
Can I substitute ground elk with another type of meat?
Yes, you can substitute elk with ground venison, bison, or lean beef. Adjust cooking times and seasonings accordingly.
What’s the best way to cook elk patties?
The best way to cook elk patties is on a preheated grill or in a cast iron skillet with a little olive oil. This helps to retain the juices and enhance the flavor of the elk.
How do I prevent the burgers from becoming dry?
Adding ground bacon to the mixture helps keep the burgers moist. Consider using a meat thermometer to cook to the desired doneness to avoid overcooking.
Can I make the burgers ahead of time?
Yes, you can prepare the burger patties ahead of time and refrigerate them until ready to grill. Just be sure to wrap them well to prevent drying out.
What toppings go well with Elk and Bacon burgers?
Toppings like caramelized onions, sharp cheese (like cheddar or blue cheese), lettuce, tomato, and a drizzle of rhubarb BBQ sauce complement the flavors of the burgers nicely.
How do I know when the burgers are done?
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C); for medium, aim for 140-145°F (60-63°C).
Can I cook these burgers indoors if I don’t have a grill?
Yes, you can cook the burgers on a stovetop grill pan or in a skillet over medium-high heat. Adjust cooking times accordingly.
How do I store and reheat leftover burgers?
Store leftover burgers in an airtight container in the refrigerator for up to 3-4 days. Reheat them on the stovetop, in the oven, or on the grill until heated through.
What’s the secret ingredient for juicy elk burgers?
The secret ingredient to keeping elk burgers juicy is adding ground bacon or pork fat, which adds moisture and richness.
