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.
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
How to Make The Juiciest Elk Burgers
- Total Time: 18 minutes
- Yield: 4 burgers 1x
Description
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.
Ingredients
- 1 lb. ground elk meat
- 1 tsp. salt
- 1/2 tsp. black pepper
- 3 Tbsp. (very cold) grated butter, divided*
- 4 slices Pepper Jack cheese (or cheese of choice)
- 4 hamburger buns (I recommend brioche)
- For serving – spicy mayo or my Whole30 special sauce, lettuce, tomato
Instructions
- 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.
Notes
- 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
Nutrition
- 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
Let's Be Friends
Sign up to get the latest and be the first to know about recipes.
i just like the style of making your things simple. thanks for the recipe made available
Followed exactly. Best burger we ever had
★★★★★
I’m so glad to hear that!
2. Cheese Make Classic Burger (No. 1). Top with 2 slices cheddar in the last minute of cooking (cover to melt). Serve on a sesame bun.
Sounds good!
Hello,
While ghee is lactose free, it’s made from butter, and very much still a dairy product. Otherwise, good tips!!
Looks so good! Saving this one for later. Thanks!
You’re going to love it!
Elk, along with animals like moose and antelope, are venison. The grated butter is a great tip!! Thank you!!
glad it was helpful!
Lol use ghee for a dairy free version
You can get the best, 100% delicious high-quality meat to tempt the taste buds in our versatile burgers, steak, pasta and more. The London Cafe is a modern and lavish restaurant that will delight lovers of London cuisine and crave to try a variety of sauces.
Visit thelondoncafe.org!
Best burgers we ever had !! Had a friend share ground elk meat with us and this recipe was incredible for a truly JUICY BURGER !
★★★★★
this makes my day! glad you enjoyed!
Well my neighbor gave me 2 pounds of 85/15 Elk. Never had it before, so I followed your recipe and yes I made your Whole 30 Special Sauce. OMG.. I pulled the Elk off at 145 degrees with the melted pepper jack. Dressed it but I tell ya the Sauce made the meal. The burgers were juicy tender and tasty. But the sauce everyone loved the sauce. So tonight I made some more sauce to go with out corn on the cob. Thank You Some for Sharing your recipe. Definitely a keeper////
★★★★★
Im SO glad, Bill! Thank you for the kind words!
Good burger recipe for elk, moose, antelope…low fat dry game meats. Other commenters are correct, ghee is not dairy free. See the Cleveland Clinic on that:
Q. Is ghee dairy free?
A. It’s not dairy-free, though ghee may be a good choice for people who are lactose-intolerant. That’s because it contains extremely low levels of lactose and casein (a milk protein). But so does butter.
“Some people who avoid dairy for digestive reasons may tolerate ghee better than butter. But in general, they should be fine with butter as well because the amounts of lactose and casein are so small,” notes O’Neill. “If you have a casein allergy, you should definitely avoid consuming both in case of cross-contamination.”
https://health.clevelandclinic.org/better-than-butter-separating-ghee-fact-from-fiction/
★★★★★
We are having these for the third time tonight, along with your special sauce recipe. They are melt-in-your mouth awesome!
★★★★★
YAY! So glad you’re loving them!
My children have been able to get us an elk every year for the last three. We don’t eat beef anymore. The biggest mistake people make with wild game is they don’t know how to cook it and your right they don’t field dress it properly. I use elk for all my beef recipes. It is healthier for you. My husband’s doctor recommended he eat wild meat for his cholesterol. Another thing is that wild meat is higher in protein so you will not eat as much it’s more satisfying. We also eat venison. The number one rule Don’t Overcook Wild Game!
Wow! So great to hear this was recommended! I agree with you 100% Good luck this upcoming season, cheering you on in PA.
I’m making this tonight. But, I’m cooking it on the stove top, not the grill. Should I stick with the 4 minutes per side time frame, or is it different for the stove?
It varies a bit with each burger due to thickness but you should be good with about 4-5 per side depending on how hot your pan gets!
I was a little dubious about the small ingredient list but these were so amazing I am having them again tonight! Extremely juicy and tasted so good. New favorite for sure.
★★★★★
I’m SO glad to hear it. You must have cooked them perfectly 🙂
Since you’ve given me a tip on cooking elk burgers, I’m going to return the favour and tell you to keep a butter in your freezer. It’s so much easy to grate , anything that requires cold butter , like biscuits and crusts, just freeze and then grate….can’t wait to try my very first elk burger this week,