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A delicious twist on classic burgers, these Elk Burgers are topped with crispy bacon smothered in bbq sauce and, oh yeah, infused with bacon! This recipe is seriously double the bacon, double the flavor, double the fun!
I love a good burger, and it doesn’t matter if it’s a typical cast iron beef burger or a venison burger; slap that patty of meat between a bun, include your favorite toppings, and you have everything you want in each bite.
So meet me in the kitchen for a heck of a good time as we create just a fantastic elk burger using simple ingredients.
This is undoubtedly one of the best elk burger recipes, arguably the best burger recipe overall. But I’ll let you be the judge.
Table of Contents
Why You’ll Love This Recipe
- These elk burgers are so simple, and ready in no time at all. Under 20 minutes, fridge to table!
- The meaty flavors and delicious bacon bits mean this recipe is always a crowd-pleaser.
- Infinitely customizable! By dressing up your burger with toppings, you can make this recipe taste brand new every time.
Recipe Ingredients
- Ground Elk: You could buy it online, but if you can get it fresh locally, it’s so much better. You may also want some additional fat, as this is a very lean meat.
- Bacon: Don’t go too thick; we want to be able to crisp it up nicely and blend it into the ground elk.
- Breadcrumbs: If you haven’t tried making homemade breadcrumbs, now is a great chance!
- Worcestershire Sauce: No matter how you pronounce it, your favorite brand will work fine here!
Helpful Cooking Tools
Hey there, if you find yourself thinking, wait a minute, I don’t have a skillet. Ah, not to worry; check out my favorite cooking skillet, plus everything else needed to make this ground elk burger recipe a success.
Elk Burgers Recipe
Step 1: Cook the bacon in a cast-iron skillet until crispy. Cut about half the bacon into little pieces about ¼” or so thick.
Step 2: In a mixing bowl, combine breadcrumbs, Worcestershire sauce, salt, pepper, onion powder, paprika, and a pinch of dried parsley with the ground elk. Add the bacon bits with the meat and mix everything together well.
Step 3: Next, separate the meat and shape into four equal-sized patties. Brush each burger patty with a bit of olive oil, then add them to a hot skillet.
Step 4: Once the burgers have a nice sear, flip them over and continue to cook to your liking. Be sure to check the elk burger temperature with an instant thermometer for proper cooking temperature.
Serve on a toasted bun (I brush the top of the bun lightly with butter and toast in a skillet for about 20 seconds per side). Top the elk burgers with several slices of bacon, cover in bbq sauce, and serve with your favorite fixings!
Expert Tips
- Safety first. I like a little pink in the middle of my stovetop burgers. The MN Department of Health recommends ground elk be cooked to an internal temperature of 160°F. So keep an eye on the internal temperature.
- A good sear is key. The perfect burger will have a nice crispy sear to lock in the delightful juices and flavor.
- Preheat your skillet. A hot skillet is critical in achieving the perfect stovetop burger, just like in my moose burger recipe! Not only will the flavor be affected, but placing the elk burger patty on a cool skillet that is not preheated will produce a dry, crumbly burger.
- Crispy bacon is best. Cook the bacon ahead of time! Everyone likes crispy cast iron bacon, and to achieve that, you have to cook it directly on the stove, or it will end up soft and chewy. Not cool.
Frequently Asked Questions
There is no need to oil a properly seasoned skillet. However, do brush the patty with a little oil. This will eliminate any chances that the meat will stick and will give the burger a beautiful finish.
If you’re going to cook the burger through, the bacon does not necessarily need to be cooked ahead of time. However, I highly recommend cooking it before, regardless, so it crisps up. Otherwise, you’ll end up with chewy bits of bacon in every bite.
Elk meat has a flavor comparable to beef. However, the texture is leaner and has more of a rich taste to it. It tends to be more tender than venison and, in my opinion, has almost no gamey taste. Overall, it has a good flavor, regardless of how it’s served.
Elk burgers are much leaner than beef burgers, so if you are looking for higher protein and lower fat, this elk burger recipe is the way to go.
Beef fat is the most common, but pork fat is another good option.
5-10% is usually enough fat, though this is largely based on personal preference and you can add as much as you’d like.
Again, this comes back to fat content. Adding a little bit of beef or pork fat will help hold the patty together. I will say that I have been making elk burgers for many years without adding fat and have not had any issues with them falling apart.
Final Thoughts
I have loved cooking wild game for as long as I can remember. And I love to share a number of them here, including how to cook backstraps and venison steaks, along with venison stew and venison roast recipes.
I am constantly adding to my elk meat recipe index, but for now, you can find my favorite elk steak recipe here and my elk tenderloin recipe here.
So, if you are looking for a leaner, meaner option, give it a try!
Do you love bacon? Try these bacon-topped cheese stuffed burgers!
For more cast iron recipes, not necessarily wild game, check out some of these favorites below!
- Venison meatloaf
- Round steak and gravy
- Pork belly burnt ends
- Venison medallions
- Fried pork liver
- Make-ahead fajitas (venison or beef)
- Oven-baked hamburger steak
If you tried these Juicy Elk Burgers or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Juicy Elk Burgers
Ingredients
- 1 lb ground elk
- 1 lb hickory-smoked bacon 1 package
- 1 tbsp Worcestershire sauce
- 1 tbsp breadcrumbs
- 1 tsp salt
- ½ tsp ground pepper onion powder, and dried parsley
- ¼ tsp paprika
- Olive oil
Instructions
- Cook bacon until crispy.
- Chop up 4-5 slices into small pieces.
- Place the ground elk into a mixing bowl. Add the chopped bacon bits (once cooled), seasonings, breadcrumbs, and Worcestershire sauce.
- Mix the ingredients gently, but don't over-combine.
- Separate the meat into four pieces and form them into patties about the size of your bun. (these won't shrink much, if at all)
- Lightly coat the burgers with olive oil before adding them to the hot skillet.
- Cook until a nice sear forms. (about 4-5 minutes on medium heat)
- Flip and continue to cook to your desired doneness.
Notes
-
- I like a little pink in the middle of my stovetop burgers. The MN Department of Health recommends ground elk be cooked to an internal temperature of 160°F. So keep an eye on the internal temperature.
-
- The perfect burger will have a nice crispy sear to lock in the delightful juices and flavor.
-
- A hot skillet is critical in achieving the perfect stovetop burger. Not only will the flavor be affected, but placing the elk burger patty on a cool skillet that is not preheated will produce a dry, crumbly burger.
-
- Cook the bacon ahead of time! Everyone likes crispy bacon, and to achieve that, you have to cook it directly on the stove, or it will end up soft and chewy.
