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How to Make The Juiciest Elk Burgers

By: Allie Doran | Updated: May 27, 2025

The juiciest elk burgers are the perfect recipe to use up the ground elk meat you have. Plus, I share some really simple tips and tricks that will make these the best burgers ever.

^{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.}

juicy elk burgers with lettuce, tomato and cheese cut in half on a wood and slate board with a white background

We love making burgers all throughout the year. Recipe such as these elk burgers, my trusty venison burger recipe, these little Venison Sliders and Uncle Momo’s Smash Venison Burgers are always a hit. Pair them with some delicious pasta salad, a fresh quinoa tabbouleh, or my crispy scored potatoes, and you’ve got a delicious meal ready to go.

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.

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.

burgers with lettuce, tomato and cheese made from on a wood and slate board with a white background

WHY ELK?

First and foremost, always use elk that’s been processed properly.

Cooking with elk meat can offer several advantages and unique benefits compared to more common meats like beef, pork, or chicken. Elk is a great choice for cooking because of its nutritional benefits, flavor, sustainability and versatility. Plus it is lower in fat and has anti-inflammatory properties so it is also great for your health.

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.

HOW CAN I MAKE SURE IT ISN’T DRY?

If you are wondering how to make your burgers so the meat isn’t gamey and dry as a hockey puck? I’ve got you, friend! 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.

Lastly, 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!

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.

INGREDIENTS AND KITCHEN TOOLS

Ground elk meat
Sea salt
Black pepper
Very cold grated butter, divided*
Pepper Jack cheese (or cheese of choice)
Hamburger buns (I recommend brioche buns)
For serving – spicy mayo or my Whole30 special sauce, lettuce, tomato

Kitchen Tools:

For this recipe you’ll need:

A large bowl
A cast-iron skillet or grill

raw elk burger on a white plate with butter in the middle on a white plate

STEP BY STEP

Step 1: Preheat a grill, cast iron skillet or flat top over medium-high heat.

Step 2: Add the elk to a bowl with the salt and pepper.

Step 3: Shape the ground meat into 4 evenly sized patties.

Step 4: 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.

Step 5: 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.

Step 6: Serve with any desired toppings on a bun.

Cooking Tip

If you are wondering how to make your burgers so the meat isn’t gamey and dry as a hockey puck? This tip may surprise you, but 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.

HOW TO SERVE

Add your favorite toppings and serve up with your favorite sides for a delicious dinner and hit at your next cookout.

an elk cheeseburger with a bite out of it on a board.

STORING AND REHEATING

These elk burgers will store well. Just put in an airtight container and store in the refrigerator for 3-5 days. Reheat in the microwave when you are ready to eat. Serve on another bun or over a salad to switch things up!

OTHER RECIPES YOU’LL LOVE

Don’t forget to get my Venison Burger Recipe or pre-order my new cookbook, Venison Every Day!