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.