Elk Burger

Juicy Elk Burgers

Servings: 4 burgers
Prep Time: 10 minutes
Cook Time: 8–10 minutes

Ingredients

• 1 lb ground elk (lean, but not too lean—10–15% fat is ideal)

• 2 tbsp olive oil or melted butter (adds moisture)

• 1 egg (optional, for binding)

• 2 tbsp finely minced onion (or onion powder for a smoother texture)

• 1 clove garlic, minced (or ½ tsp garlic powder)

• 1 tsp Worcestershire sauce

• ½ tsp smoked paprika

• ½ tsp salt (or to taste)

• ¼ tsp black pepper

• Optional: 1 tsp Dijon mustard for tang

For serving:

• Burger buns (toasted)

• Cheese (cheddar, Swiss, or pepper jack work great)

• Toppings: lettuce, tomato, pickles, grilled onions, etc.

• Condiments: mustard, mayo, BBQ sauce, aioli, etc.
  

Instructions

1. Prep the Meat

   • In a mixing bowl, combine the ground elk, olive oil/butter, egg (if using), onion, garlic, Worcestershire sauce, smoked paprika, salt, and pepper.

   • Mix gently with your hands or a fork—avoid overworking, which can make the burgers tough.

2. Shape the Patties

   • Form into 4 equal patties, about ¾–1 inch thick.

   • Press a small dimple in the center with your thumb to help them cook evenly and prevent puffing up.

3. Cook the Burgers

   • Grill: Preheat to medium-high heat (around 400°F). Cook 3–4 minutes per side for medium-rare, 4–5 minutes per side for medium.

   • Stovetop: Heat a skillet or cast iron pan over medium-high heat with a little oil. Cook the same times as above.

   • Tip: Elk is lean—avoid overcooking or it will dry out. Aim for medium to medium-rare (internal temp 135–145°F).

4. Add Cheese (Optional)

   • In the last minute of cooking, add cheese and cover to melt.

5. Assemble & Serve

   • Toast the buns, layer on your toppings, and enjoy immediately.

💡 Pro Tip: Because elk is so lean, adding a little fat—either through butter, oil, or mixing in ground beef/pork—helps keep the burgers juicy without overpowering the elk flavor.