Elk is my favorite game meat, and it’s time to delight all of your hungry friends with this delicious juiciness-packed elk burger recipe. With bacon and cheese added in, each bite will be full of flavor – it’ll become an instant favorite! Not only is this meal easy to cook in any location, but it’s sure to leave everyone wanting more. So read on for the perfect recipe for making mouthwatering elk burgers that’ll bring smiles all around!
Every time I cook elk, it reminds me of my time living in Jackson Hole, WY. Adjacent to the town is the National Elk Refuge. There, the herds of elk from the 22-million-acre greater Yellowstone area gather for the winter and a “free lunch.” Tourists can get up close safely on sleigh rides during the winter.
Elk is considered one of the leanest meats available and thus, can dry out quickly during cooking. Now, you would have to be insane to want a dry burger, so it’s key to incorporate the secret ingredient in this recipe… BUTTER. The added fat in your patties will ensure the juiciness of a truly great burger. Also, be sure not to overcook. Game burgers are best-served medium-rare.
Secrets to Keeping Your Elk Burger Juicy
- Fold in added fat to your patties. I like to use butter, but you can also mix in pork or beef fat.
- Be gentle when forming your patties, and do not overwork.
- Serve rare! Internal temperature should be able 140 degrees, and then let rest for a few minutes before serving.
While not all of Be Wild Eats recipes are suitable for the backcountry, this one is! Make the patties ahead of time and sub out the fresh onion and parsley for dried. Lastly, vacuum seal and freeze. The meat will defrost on your hike into your campsite and ready to grill (or fry using a backpacking stove) on your first night in the wild.
How to Make a Juicy Elk Burger in the Backcountry
- Substitute fresh onion and parsley for onion powder and dried parsley..
- Form patties, vacuum seal, and freeze.
- Defrost patties in your pack while hiking into your camp spot.
- Cook patties on your campfire or backpacking stove.
- Top with your favorite garnishes, and enjoy!
There are many toppings that work with elk. Along with the classic bacon and cheese, I also use my secret wild blueberry and poblano sauce. Berries are a natural complement to the rich flavor profile of elk meat. This sauce brings a sweet, spicy, and acidic bite to the burger.
Juicy Elk Burger with Bacon and Cheese FAQs
- What do elk burgers taste like?
The taste of elk is similar to venison but slightly less gamey. It is closer to the taste of beef but with half the calories. The meat is high in zinc (important in cold and flu season) and vitamin B12. - How long should I cook elk burgers?
Despite other advice you might find on the Internet, you most definitely can overcook elk burgers. I like to start with 4 minutes per side over high heat. Exact cooking time depends on the thickness of your patty and how hot your fire or stove is.
- Where do I purchase elk meat online?
Jackson Hole Meat Company is a great option for ordering elk meat straight from the greater Yellowstone basin. Based in Canada, Fossil Farms also provides high-quality elk and never uses antibiotics, steroids, or hormones. Many purveyors of elk sell meat already ground but don’t be afraid to use your meat grinder to create your own burger.
Elk burgers are a great way to use elk meat for a delicious meal. They’re juicy and flavorful, but they also have some serious health benefits that make them worth the effort. You can use this recipe for your burger inspiration or find more elk recipes on my blog! What’s your favorite elk burger topping? Leave a comment below!
Juicy Elk Burger with Bacon and Cheese
Ingredients
- 1 lb ground elk
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 3 tbsp red onion minced
- 3 tbsp parsley minced
- 3 tbsp butter very cold
- 4 slices sharp cheddar cheese
- 8 slices bacon
- 4 tbsp BWE poblano, blueberry sauce
- 4 tbsp mayonnaise
- 4 brioche hamburger buns
- mixed greens
Instructions
- Combine elk and seasoning in a large bowl. Using a cheese grater, incorporate butter. Form mixture into four patties. Chill patties for 1 hour in the fridge.
- Cook 6 slices of bacon. Set aside.
- Prepare the heat source of your choice. Grill for 2 minutes on the first side and then flip. Patty should easily release from the grate or pan. Add cheese to cooked side and cook for another 2 minutes.
- Spread mayo on one side of brioche buns. Add greens and then burgers. Top with bacon and blueberry sauce.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.
Really love the elk with the blueberries. Great combo!!!
juicest elk burger i have made. where do i get the sauce????
Simply outstanding! Can you find these anywhere in Jackson Hole? I am visiting there net month.
Hi Jane, Elk and Bison burgers are staples at many restaurants in Jackson. You can also purchase the meat at local butchers and markets.
The blueberry sauce is “secret” but is mentioned in the recipe. Is there a place to find it?
Jenny – I have been working on bringing my wild berry sauces to market so I can’t give you the recipe for this one. (Wish me luck… it’s been a challenge!) Hopefully, I will be able to share soon where they are available! In the meantime, I would say char some poblanos and then blend with blueberries, vinegar, salt, and a little honey.