This Gourmet Elk Burger Recipe is the only recipe you need to make juicy, tender, Elk Burgers! Unlike most elk burger recipes, this recipe includes unexpected seasonings which are guaranteed to make some unforgettable burgers! Serve these delicious burgers with Potato Salad on the side.
Elk is one of my favorite game meats; It's right up there with bison and moose. So when I decided to come up with an Elk Burger recipe, I knew it had to be something special. One bite of these juicy burgers and you'll see what I mean!
Why This Recipe works
This recipe is great for when you have a ton of elk meat in your freezer and you are not sure how to prepare it. I'll show you how to turn ground elk into one of the tastiest burgers you've ever had!
Let me just warn you that this Elk Burger Recipe is not going to give your average elk burgers. As a matter of fact, if you were to buy this elk burger at a fancy restaurant, it would most likely be called a "Gourmet Elk Burger."
The ingredients in this elk burger recipe list might or might not be familiar to you. But don't let that scare you. This just might end up being your favorite elk burger recipe!
What You Need to Make This Recipe
Ingredient Notes and Substitutions
- Elk — Although this is an elk burger recipe, you can substitute ground deer burger (venison burger) if you have to.
- Sumac Powder — Sumac powder is used in many Mediterranean recipes and has a delicious lemony flavor. It's a key ingredient in Middle Eastern Kabobs. If you can't find sumac powder locally, it can be purchased on Amazon.
- Fat — If the elk meat isn't already mixed with suet, you can add a few slices of ground bacon. Or use a few tablespoons of olive oil, bacon grease, or frozen shredded butter.
How to Season Elk
So how is the seasoning for my Elk Burgers recipe different than the average recipe? Let’s just say it has some of the same ingredients used in my Kofta Kabob recipe.
The truth is, when I was planning my elk dinner, I had planned on making Elk Kabobs. It then dawned on me that my Kabob skewers were back in San Diego. 🤦♀️ I morphed my elk kabobs recipe into an elk burger recipe with fantastic results!
So what are these mysterious spices that I used in my elk burger recipe?
- salt
- black pepper
- sumac powder
- ground cloves
- paprika
- cayenne pepper
I told you it wasn't your average burger seasoning, but man, was it good!
How to Make Elk Burgers
Step 1 | Mix Elk Meat With Spices
Defrost elk meat if frozen and add to a medium-sized bowl. Add all the spices, minced parsley, and onion.
Step 2 | Work Ingredients Together
Work all the elk burger ingredients together, using your hands, until completely blended. Cover the bowl and refrigerate for at least a couple of hours.
Step 3 | Form Elk Burger Patties
Divide the meat into four equal portions and form into four burger patties.
Step 4 | Grill Burgers
Grill elk burgers over medium flame for four minutes. Flip to the other side and cook for three additional minutes. Add a slice of cheddar cheese and cook one minute longer.
Looking for delicious sides to go with your elk hamburgers?
Although you can serve these elk burgers with fries, you can keep the Mediterranean theme going and serve the elk burgers with the following sides:
Recipe FAQs and Expert Tips
According to Montanelk.com, 22% of the meat energy from elk is derived from fat, compared to 33% of beef.
Not only that, but elk meat is lower in cholesterol than beef, pork, and lamb. Further, being leaner also means it's lower in calories.
When we consider how wild game meat compares to hormone-ridden beef sold in stores, it's easy to see that elk meat is the obvious choice.
For all these reasons, elk meat is becoming more popular, especially with health-conscious individuals.
So do what you need to do to get your hands on some elk burger and try this exotic Elk Burger Recipe soon.
Because ground elk meat is so lean, the butcher will usually mix in some suet when processing the elk. This is done to help bind the meat together.
If, however, you are grinding your own elk burger, consider getting some beef fat from your local butcher. Most butchers will give it to you free of charge, or for a reduced price.
You will want to mix in approximately 10% of cow fat with the ground elk meat. For example, for every pound (16 oz) of elk meat, mix in 1.6 ounces of fat.
If you don’t already have a kitchen scale, what are you waiting for? I love mine!
Did you know that although people think of deer meat when they hear the word "venison" but in fact, elk meat is also considered venison? The things you learn when you do just a little research...
Elk meat really does not taste that different than beef. However, it is slightly sweeter than beef. Surprisingly, it does not taste gamey like deer meat and is perfect for making Venison Stew.
Unfortunately, elk meat can be hard to find in your local grocery store. If you do find it, it will most likely be pricy.
If you have a hunter who stocks your freezer with elk meat, be sure to give them a little extra love!
Since elk meat is lean, it's a good idea not to overcook the burgers. In other words, if you want juicy elk burgers, don't cook the burgers past medium.
- The cooking time yields a medium-cooked burger. If you prefer your elk burger rarer, adjust the cooking time accordingly.
- Because of the unique ingredients in this recipe, I don't recommend the usual ketchup and mustard with these elk burgers. Instead, I would pick from the following: mayonnaise, lettuce, tomatoes, onions, and pickles.
- I served these burgers on grilled sourdough, topped with sharp cheddar cheese. Surprisingly, it all came together beautifully!
- To keep with the Kebab theme, serve these burgers with Tasty Mashed Potatoes or Hummus!
- If you find the elk burgers are falling apart, they need something to bind them such as fat. If you don’t want to hassle with a butcher, add one to two tablespoons of olive oil to one pound of ground elk burger.
Related Recipes
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Gourmet Elk Burger Recipe
Ingredients
- 1 pound ground elk meat
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika powder
- 1 teaspoon sumac powder
- ¼ teaspoon cayenne pepper (optional)
- ⅛ teaspoon ground cloves
- 3 tablespoon minced parsley
- 2 tablespoon minced red onion
Instructions
- Defrost elk meat if frozen and add to a medium-sized bowl. Add all the spices, minced parsley, and onion.
- Work all the ingredients together, using your hands, until completely blended. Cover the bowl and refrigerate for at least a couple of hours.
- Grill elk burgers over medium flame for four minutes. Flip to the other side and cook for three additional minutes. Add a slice of cheddar cheese and cook one minute longer.
Notes
- The cooking time yields a medium-cooked burger. If you prefer your elk burger rarer, adjust the cooking time accordingly.
- Because of the unique ingredients in this recipe, I don't recommend the usual ketchup and mustard with these elk burgers. Instead, I would pick from the following: mayonnaise, lettuce, tomatoes, onions, and pickles.
- I served these burgers on grilled sourdough, topped with sharp cheddar cheese. Surprisingly, it all came together beautifully!
- To keep with the Kebab theme, serve these burgers with Tasty Mashed Potatoes or Hummus!
- If you find the elk burgers are falling apart, they need something to bind them such as fat. If you don’t want to hassle with a butcher, add one to two tablespoons of olive oil to one pound of ground elk burger.
Leslie Ratliff says
We made this recipe this past weekend and all I can say is WOW! The combination of spices, onion and fresh parsleu with the elk meat was unexpected but subtle and made the burger incredibly tasty and definitely gourmet. Everyone loved the burgers including my picky husband. I had mine lettuce wrapped, others had theirs with the suggested sourdough. All were delicious. The only gourmet elk burger worth mentioning is Hilda's
Hilda Sterner says
Hi Leslie, I've been nervously wondering what you guys thought of the burgers. 😬 I'm glad they were a hit with your company and picky Dave. 😂 Thank you for the review!!
Debbie B says
We got together with friends and made these burgers. They were so good. I wish Elk was easier to find. I think this is my new favorite burger. I've never put ground cloves in a burger before but this works!
Hilda Sterner says
Thanks, Debbie! Now you know what I mean about the "unique" ingredients, but it works! Thank you for the review!
Erik says
Added shredded butter inside the patties. Fantastic flavor. Great burger.
Hilda Sterner says
I like the way you think, Erik! Thank you so much for the review. 🙂
Janelle says
Great tasting recipe!
Hilda Sterner says
Thank you so much, Janelle!
Linda D Needles says
The burgers turned out great! I cooked them for five minutes each side because we like our burgers more done. I added some garlic powder and some onion powder since I didn't have an onion. The butter definitely helped keep the burger juicy and everyone was happy.
Hilda Sterner says
Hi Linda,
Thank you so much for the review and the comment. I sure appreciate it!