This gourmet elk burger recipe is the only recipe you need to make juicy, tender burgers! Unlike most recipes, this one includes unexpected seasonings that are guaranteed to make some unforgettable burgers! These burgers go great with dill potato salad.
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Elk is one of my favorite game meats, and it's so much better than a beef burger! 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 elk burgers and you'll see what I mean!
So how is the seasoning for my elk burger recipe different than the average recipe? Let's just say it has some of the same ingredients used in my Kofta Kebab recipe.
The truth is, I had planned on making Elk Kabobs but then realized that my kabob skewers (affiliate link) were back in San Diego. 🤦♀️ I decided to make elk burgers instead, and so glad that I did!
If you're lucky enough to have some elk backstrap on hand, be sure to try my elk backstrap recipe!
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Ingredient & Substitutions
- Elk: Although this is an elk burger recipe, if you can't find it at your local grocery stores, 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 Kofta kebabs. 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, ghee, or frozen shredded butter.
*A full list of ingredients can be found in the recipe card at the bottom of the page.
How to Make Gourmet Elk Burgers
Step 1 | Mix Elk Meat With Spices
Defrost elk meat if frozen and add to a large 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 thick patties.
Step 4 | Grill Burgers
Grill elk burgers over medium heat for four minutes. Using a spatula, flip the burgers to the other side and cook for three additional minutes or until it reaches an internal temperature of 145 degrees F. Add buns to the grill and a slice of cheddar cheese on top of the elk burgers. Cook until the cheese melts and the bun is toasted.
Elk Burger Toppings
You can go as basic or as fancy as you would like with your toppings. Pick any ingredient that stands out to you from the following toppings:
- Caramelized onions
- Bacon
- Pepper jack cheese, blue cheese, or Swiss
- Sauteed mushrooms
- Refrigerator dill pickles
- Lettuce, tomato, and onion
- Pickled mustard seeds
- Sumac powder (would go great with the spices already used in the burger)
- Red onion chutney
- Chow chow relish
What to Serve with Elk Hamburgers?
Although you can serve these burgers with fries, you can keep the Mediterranean theme going and serve them with the following sides:
- Lebanese tabouli
- Lebanese hummus
- Marinated Sumac Onions
- Pickled Mangoes
- Muhammara (roasted red pepper dip)
Air Fryer Instructions
If you prefer to cook your elk burgers in an air fryer, set it to 370°F and air fry the burgers for around 4 to 5 min per side or until the internal temperature is 160℉
What our readers are saying...
We made this recipe this past weekend, and all I can say is WOW! The combination of spices, onion, and fresh parsley 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, and others had theirs with the suggested sourdough. All were delicious. The only gourmet elk burger worth mentioning is Hilda's
-Leslie
Recipe FAQs
Elk meat is much healthier than beef. As a matter of fact, 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.
Because ground elk meat is much leaner than ground beef, you need to grind suet with it. 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. Another option is to add 1 tablespoon of butter for every pound of ground elk meat.
Elk meat really does not taste that much 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.
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.
You can either defrost frozen elk burgers overnight in the refrigerator or grill them frozen. Whether you use a cast iron skillet or a BBQ, the end result will be delicious burgers!
Pro Tips
- The cooking time yields a medium-cooked elk burger. If you prefer your meat rare, adjust the cooking time accordingly.
- Because of the unique ingredients in this elk burger 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!
- If you find the elk burgers are falling apart, adding fat will help to bind them together. If you don't want to hassle with a butcher, add one tablespoon of olive oil or butter to every pound of elk meat.
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Ingredients
Method
- Defrost elk meat if frozen and add to a large bowl. Add all the spices, minced parsley, and onion.
- 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.
- Divide the meat into four equal portions and form into four thick patties.
- Grill elk burgers over medium heat for four minutes. Using a spatula, flip the burgers to the other side and cook for three additional minutes or until it reaches an internal temperature of 145 degrees F. Add buns to the grill and a slice of cheddar cheese on top of the burgers. Cook until the cheese melts and the bun is toasted.
- If you prefer to cook your elk burgers in an air fryer, set it to 370°F and air fry the burgers for around 4 to 5 min per side or until the internal temperature is 160℉
Nutrition
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, adding fat will help to bind them together. If you don't want to hassle with a butcher, add one tablespoon of olive oil or butter to every pound of ground elk burger.
Debs says
Looks delicious. Do you have air fryer instructions?
Hilda Sterner says
Hi Debs,
Thank you, I would follow the typical times for air frying a burger (370 degrees F) for around 4 to 5 min per side or until it has an internal temp of 160 degrees.
Debs S says
Thank you Hilda for the info and the quick response. These elk burgers are dinner tonight!
Hilda Sterner says
My pleasure, enjoy!
Debs S says
Wow so delightfully delicious and juicy! I followed your recipe, subbing the cayenne with Aleppo pepper and the added 1T salted butter, grilled the sourdough bread, sharp cheddar cheese, honey BBQ sauce and your air fryer instructions and these elk burgers were devoured with much praise. This recipe is a keeper. Please add the air fryer instructions to it! Many yummy thanks for sharing this recipe.
Hilda Sterner says
Thank you, Debs for coming back and giving us an update on how it went. I am glad to hear the burgers were enjoyed and I will update the post for you!
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!