Best Juicy Elk Burger

elk burger on a plate with chips and a beer

4.58 from 7 votes

The juiciest and most flavorful elk burger that only takes 20 minutes to prepare! Whether cooking on the grill or stovetop, this recipe includes simple tips and tricks for making the perfect elk burger. Serve with homemade mustard aioli and your favorite burger toppings.

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: American

Servings: burgers

Calories: 568kcal

Author: Rachel Kochlin

Equipment

Meat thermometer
cast iron skillet (if cooking on the stovetop)

Ingredients

1 pound ground elk
2 slices uncooked bacon finely chopped (or 2 tablespoons cold grated salted butter)
½ tablespoon Worcestershire sauce
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
4 slices cheese I like white cheddar
4 hamburger buns
lettuce, tomato, red onion and pickles optional toppings

Mustard aioli

½ cup mayonnaise
1 ½ tablespoons dijon mustard
2 teaspoons dill pickle relish
1 teaspoon Worcestershire sauce
1 teaspoon honey

Instructions

Add the ground elk and bacon to a bowl. Add the Worcestershire, onion powder, garlic powder, salt and pepper. Mix until just combined, then shape into 4 burger patties that are slightly larger than the buns. Let the burgers rest for 10 minutes. This helps the burgers firm up before transferring to the stove or grill.
Grilling: Preheat the grill over medium-high heat. Scrape the grate clean, then brush the grate with oil so the burgers don’t stick. Once hot, grill each patty for about 3 minutes per side for medium doneness. Top the burgers with cheese during the last 1-2 minutes.
Stovetop: Heat a large cast iron skillet over medium-high heat with 1 tablespoon of butter. Once hot, fry each patty for about 3 minutes per side for medium doneness. Top the burgers with cheese during the last 1-2 minutes. If needed, work in batches so you don't crowd the skillet. Add more butter as needed.
Toast the buns: If desired, spread butter on the insides of the top and bottom buns and place butter side down in the skillet or on the grill. Toast for 1-2 minutes until golden brown. Watch closely so they don't burn.
Mustard aioli: In a small bowl, mix together all ingredients.
To serve, assemble the burgers with your favorite toppings, then spread the top buns with mustard aioli.

Notes

How long to cook elk burgers

Approximate time:

Rare: 4 minutes
Medium Rare: 5 minutes
Medium: 6-7 minutes
Medium Well: 8-9 minutes
Well Done: 10 minutes

Approximate temperature using a meat thermometer:

Rare: 120-125 degrees F.
Medium Rare: 130-135 degrees F.
Medium: 140-145 degrees F.
Medium Well: 150-155 degrees F.
Well Done: 160-165 degrees F.

Storage

Raw elk burgers can be stored in the fridge for up to 2 days.
Cooked elk burgers can be stored in the fridge for up to 3-4 days.
To freeze elk burgers, patty the burgers then stack them together with squares of parchment paper between each burger. Place the burgers in an airtight container or Ziploc bag. Store in the freezer for up to 3 months. Thaw the burgers in the fridge overnight before cooking as directed in the recipe.

Reheating

I like to reheat burgers on the stovetop. Heat a skillet over medium heat with butter then sear on both sides for about 1-2 minutes per side, or until heated through. This will result in a burger that is well-done, so keep that in mind.

Nutrition