I keep my elk burger recipe pretty simple - I take my pound of thawed ground elk and let it sit for a few to get closer to room temp, then hand mix it with an egg, a splash of milk, an even smaller splash of liquid smoke, then either some salt and pepper, or sometimes some of that Montreal steak seasoning - but really you can add whatever seasoning you like with red meat. I prefer a patty that is not too thick, but with a larger circumference. That way it's easier for me to get away with a flame-kissed patty that isn't too raw in the middle and I don't dry out the outside.
