Learn how to make the juiciest elk burgers so you can use up the ground elk meat you have. Really simple tips and tricks will make these the best burgers ever.
Working with the wild game meat you have on hand is actually really fun. Learning how to make the juiciest elk burgers is a great place to start because they’re so simple and easy to throw together for burger night. All you need to do is add a bit of extra fat and the right seasonings.
This post has been sponsored by The Honest Bison. All thoughts and opinions remain my own, and I’m proud to partner with brands I know and love.
People tell me all of the time that they have NO earthly idea what to with all of the wild game meat they have in the freezer. Whether you’re a hunter, know a hunter, or you’re trying to eat higher quality protein, it can be daunting to cook with something other than beef or chicken. These elk burgers and my trusty venison burger recipe are the best ever.
For more on my venison and wild game burger tips, check out this video:
I promise you wild game tastes so much better than storebought meat. That’s why I created the 4 Best Wild Game Burger Recipes. Grab the FREE download and try them! There are recipes for elk, venison and bison included.
But back to this elk burger, how do you make them so the meat isn’t gamey and dry as a hockey puck? I’ve got you, friend!
Use elk that’s been processed properly.
It’s important to use elk meat that has been processed properly. A big reason meats like venison and elk can taste gamey is because they aren’t handled properly in the field.
That’s why I love getting my elk from The Honest Bison. They ethically source bison, elk and venison. Since they holistically raise the animals with their ranch partners they’re able to sell the meat all over the USA. You know you’re getting a piece of meat that was handled properly, which is why my meat never tastes overpoweringly gamey when I use theirs.
If you’d like to learn more about properly dressing animals in the field, this is a great resource.
Add fat to get a juicy burger.
This tip may surprise some people. I actually fold cold, grated butter into my ground elk meat.
Before you freak out – it’s less than a tablespoon per patty. And I always use grass fed butter, or you could use ghee for a dairy free version.
What this trick does is distribute fat all over the meat making each bite succulent and juicy. TRUST ME ON THIS.
You can’t overcook elk burgers!
You can’t overcook elk because it doesn’t have enough fat in it. Make sure to pull your burgers when they reach an internal temperature of 140F-145F – that’s medium. It will keep cooking a bit. If you like your meat more rare, go for it, just make sure you’re being safe!
Don’t forget to get my Venison Burger Recipe or pre-order my new cookbook, Venison Every Day!Print
Learn how to make the juiciest elk burgers so you can use up the ground elk meat you have. Some really simple tips and tricks will make these the best ever.
- Preheat a grill, cast iron skillet or flat top over medium-high heat.
- Add the elk to a bowl with the salt and pepper.
- Shape the ground meat into 4 evenly sized patties.
- Add a quarter of the grated butter to the center of each burger and fold it in half. Shape into a disc again, making sure all of the butter is now in the inside of the burger. Repeat for each burger.
- Place the burgers on the grill and grill for about 4 minutes per side or until they’re medium temperature (140-145F). During the last 2 minutes on the second side, add a slice of cheese to each burger.
- Serve with any desired toppings on a bun.
- You might want to grate your butter ahead of time and store in the fridge right until you need it so that it stays firm.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Burger
- Method: Grill
- Cuisine: American
- Serving Size: 1 burger
- Calories: 385
- Sugar: 3 g
- Sodium: 839 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 43 mg
Keywords: burger, elk, wild game
this post was originally published in June 2019 and was updated in June 2022.
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