Juicy Elk Burgers
Flavorful, juicy, and tender bacon-infused elk burgers topped with bacon; because you can never have enough bacon.
Servings: 4
Calories: 682kcal
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
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- 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.
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- The perfect burger will have a nice crispy sear to lock in the delightful juices and flavor.
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- 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.
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- 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.