Elk burgers 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 its a typical beef burger or venison pork burgers, slap that patty of meat between a bun, include your favorite toppings, and you have everything you want in each bite.
This is undoubtedly one of the best elk burger recipes, arguably the best burger recipe overall. But I’ll let you be the judge.
Elk burger recipe
Cook the bacon in a cast-iron skillet until crispy. Cut about half the bacon into little pieces about ¼” or so thick.
In a mixing bowl, combine bread crumbs, 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.
A spatula would work ok for this, or roll up those sleeves and go all in, mixing with your hands.
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. Once the burgers have a nice sear, flip them over and continue to cook to your liking.
Finally, 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.
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Helpful cooking tools
Stovetop burger tips
The perfect burger will have a nice crisp 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.
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.
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.
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.
Wild game recipes
Cooking wild game is almost always a healthier option than store-bought meat. I share a number of wild venison recipes, including how to cook backstraps and venison steaks, along with stew and roast recipes.
Elk meat, along with venison, is low in fat (approximately a fifth the fat of beef), low in cholesterol, and full of protein, along with a number of vitamins and minerals.
Do you love bacon? Try this bacon-wrapped juicy lucy burger!
What does elk taste like
Elk meat has a flavor comparable to beef. However, the texture is leaner, and it has a more rich taste.
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 its served.
I hope you try this elk burger recipe, and if you do, let me know what you think in the comment section below! This is a great recipe that the whole family will enjoy!
For more cast iron recipes, not necessarily wild game, check out some of these favorites below!
- Smothered round steak
- Pork belly burnt ends
- Venison medallions
- Fried pork liver
- Make-ahead fajitas (venison or beef)
BBQ Bacon Elk Burgers
Flavorful, juicy, and tender bacon-infused elk burgers topped with bacon; because you can never have enough bacon.
- 1 lb ground elk
- 1 package of hickory-smoked bacon
- 1 tbsp Worcestershire sauce
- 1 tbsp bread crumbs
- 1 tsp salt
- ½ tsp of pepper, onion powder, and dried parsley
- ¼ tsp of paprika
- Olive oil
- 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, seasonings, bread crumbs and Worcestershire sauce.
- Mix the ingredients gently, but don't over-combine.
- Separate the meat into fourths form it into a patty 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.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 276Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 91mgSodium: 781mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 32g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition is calculated by Nutronionix
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