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Elk Burgers

Elk meat is a lean, flavorful alternative to traditional beef and makes excellent burgers. Here's a simple recipe for delicious elk burgers:

  • 1 pound ground elk meat
  • 1 small onion, finely chopped (optional)
  • 2 cloves garlic, minced (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon Worcestershire sauce (optional)
  • 1 egg (helps to bind the patties, optional)
  • Burger buns
  • Toppings: lettuce, tomato, cheese, pickles, etc.
  • Condiments: ketchup, mustard, mayonnaise, BBQ sauce, etc.
  1. Preheat Grill or Skillet: Heat your grill to medium-high heat or a skillet over medium heat.
  2. Mix Ingredients: In a large bowl, combine the ground elk, onion, garlic, salt, pepper, and Worcestershire sauce. If you're using an egg, add it to help bind the burgers. Mix gently until all ingredients are just combined. Avoid overmixing, as it can make the burgers tough.
  3. Form Patties: Divide the mixture into four equal parts. Gently shape each portion into a burger patty about ¾ inch thick. Make a small dimple in the center of each patty with your thumb to help them cook evenly and prevent puffing up.
  4. Cook the Burgers: Place the patties on the grill or skillet. Cook for about 5-7 minutes per side or until they reach your desired level of doneness. Elk meat is lean, so be careful not to overcook it as it can become dry. An internal temperature of 145°F is recommended for medium-rare.
  5. Add Cheese (Optional): If you want cheeseburgers, add a slice of your favorite cheese to each patty during the last minute of cooking.
  6. Toast Buns: While the burgers are cooking, toast the burger buns on the grill or in a toaster until lightly golden.
  7. Assemble the Burgers: Place each patty on a toasted bun and add your favorite toppings and condiments.
  8. Serve: Serve your elk burgers hot with sides like fries, salad, or coleslaw.
  • Handling the Meat: Handle the meat as little as possible when forming patties to keep them tender.
  • Keeping it Moist: Since elk is leaner than beef, be cautious about overcooking. Some people add a bit of olive oil or another type of fat to the mix to add moisture.
  • Resting the Meat: Let the patties rest for a few minutes after cooking for juicier burgers.

Enjoy your elk burgers as a healthier and flavorful twist on the classic burger! 

Rusa Deer
First Timers