✔ Updated · cooked to USDA-safe 160°F for ground meat, new seasoning blend + juicy tips
These elk burgers are juicy, beefy-but-cleaner tasting and on the table in under 30 minutes. Lean elk dries out fast, so I fold in cold grated butter and use a simple smoky seasoning to keep every bite rich and tender.
At a glance
The one tip that matters: Elk is very lean, so add fat (grated cold butter, or 10 to 20 percent ground pork or beef fat), don't press the patties, and pull them right at 160°F.
Why You'll Love These Elk Burgers
- Juicy, not dry: cold grated butter melts inside the patty as it cooks.
- A seasoning that suits game: garlic, onion and a little smoked paprika, without hiding the elk.
- Grill or skillet: a hot cast-iron pan gives the best crust any night of the week.
What Is Elk Meat Like?
Elk is a lean red meat from a large deer-family animal, sold ground at specialty butchers and online, or brought home by hunters. It tastes a lot like beef, a little sweeter and cleaner, and much milder than venison.
It's also very lean, which is the one thing to plan for. Without extra fat it can turn dry and crumbly, so this recipe adds cold butter and keeps the cooking quick and hot. Elk works in almost any ground beef recipe, from meatballs to tacos.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Add fat. Ground elk is often under 10 percent fat, so it needs help. Grated frozen butter is my favorite; mixing in 10 to 20 percent ground pork or beef fat works too.
- Handle it gently. Overworked meat turns dense. I mix with my fingertips and stop as soon as the seasoning disappears.
- Dimple the center. My mum's burger trick: a thumb dimple in the middle stops the patty puffing into a meatball as it cooks.
- Never press the patty. Pressing squeezes out the juice you worked so hard to keep in.
- Cook to 160°F. Ground meat, including ground elk and other game, should reach 160°F (71°C) in the center, the USDA guideline. Lean meat overshoots fast, so start checking after the flip and pull them right at 160°F.
Juicy Elk Burgers
4
burgers15
minutes12
minutes500
kcal27
minutesLean ground elk seasoned with salt, pepper, garlic, onion and smoked paprika, with cold grated butter folded in for juiciness, seared in a hot cast-iron skillet or on the grill until 160°F, then topped with melted cheese on toasted buns.
Ingredients
- For the Burgers
1 pound ground elk
3 tablespoons cold unsalted butter, grated (freeze it 15 minutes first)
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
1 teaspoon oil, for the pan or grill grates
- To Serve
4 cheese slices (cheddar, Swiss or pepper jack)
4 hamburger buns, split
1 tablespoon butter, for toasting the buns
toppings: lettuce, tomato, red onion, pickles, mayo, mustard or ketchup
Directions
- Shape the Patties
- In a bowl, mix the Worcestershire, salt, pepper, garlic powder, onion powder and smoked paprika into the ground elk with your fingertips, just until evenly seasoned.
- Scatter the cold grated butter over the meat and fold it in gently. Keep it cold and don’t overwork it, so little pockets of butter stay intact.
- Divide into 4 portions and shape patties about 3/4 inch thick and slightly wider than the buns. Press a shallow dimple into the center of each with your thumb so they cook flat. Chill for 10 minutes if they feel soft.
- Cook
- Heat a cast-iron skillet, griddle or grill to medium-high and lightly oil it. Cook the patties for 4 to 5 minutes, until a deep brown crust forms. Don’t press them.
- Flip and cook for 3 to 4 minutes more. Add the cheese for the last minute (cover the pan to melt it). Cook until an instant-read thermometer in the center reads 160°F (71°C).
- Rest the burgers for 3 minutes. Meanwhile, butter the cut sides of the buns and toast them in the pan for 1 minute.
- Build the burgers on the toasted buns with your favorite toppings and serve right away.
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Topping Ideas
- Classic: cheddar, lettuce, tomato, red onion and pickles.
- Mountain-style: Swiss cheese, sautéed mushrooms and caramelized onions.
- Smoky: pepper jack, bacon and barbecue sauce.
- Sauces: try my Burger King-style zesty sauce or see all my toppings for burgers.
- Seasoning swap: use my homemade burger seasoning instead of the blend in the card.
- On the side: pick from my best sides for burgers, or browse more hamburger recipes.
Storing and Reheating
- Fridge: cooked patties keep 3 to 4 days in an airtight container.
- Freezer: freeze raw patties between sheets of parchment for up to 3 months; cook from frozen over medium heat, adding a few minutes per side, until 160°F.
- Reheat: in a covered skillet with a splash of water, or in a 350°F oven, until hot all the way through (165°F).
Frequently Asked Questions
What is the best seasoning for elk burgers?
Keep it simple so the elk flavor shines: kosher salt, black pepper, garlic powder, onion powder, a pinch of smoked paprika and a dash of Worcestershire sauce. Montreal steak seasoning or a homemade burger seasoning also works well.
What temperature should elk burgers be cooked to?
Cook elk burgers to 160°F (71°C) in the center, measured with an instant-read thermometer. That is the USDA safe temperature for ground meat, including ground game. Whole elk steaks can be served medium-rare, but ground meat should be cooked through.
How do you keep elk burgers from drying out?
Add fat, such as grated cold butter or 10 to 20 percent ground pork or beef fat, handle the meat gently, don't press the patties while they cook and take them off the heat as soon as they reach 160°F. Resting them for 3 minutes helps too.
Does elk taste gamey?
Not much. Elk has a clean, slightly sweet, beef-like flavor and is milder than venison. Most of the strong game flavor people dislike comes from fat and how the meat was handled, and elk is very lean.
How long does ground elk last?
Raw ground elk keeps 1 to 2 days in the fridge or 3 to 4 months in the freezer. Cooked elk burgers keep 3 to 4 days refrigerated or 2 to 3 months frozen. Thaw frozen meat in the fridge, never on the counter.
