Home Forums Hunting & Shooting Elk Hunting Elk burger recipe

Looking for recipes for elk burger patties. Let’s see them.

I never add anything to the grind. Greek seasoning, a little seasoned salt a dash of sage. Only turn once on the grill

I would make it just like deer burger. I trim it up tight and add back pork or beef fat to our preference. We season when we cook it. Normally something like a little salt pepper onion powder garlic salt. Not too much but we really like it that way.

Burger is ground with a little pork added, looking for which seasoning to add.

Elk meat is too lean to just grind without adding some fat. I usually add about 10% beef fat. Once it's ground, it won't keep in the freezer nearly as long as whole meat. I fill 1 gal freezer bags with whole meat scraps and grind it as we need it. A bag will weigh about 5lb. I make most of it into patties as we grind it. Refreezing doesn't hurt it at all.
We don't add any spices before freezing. We usually add some garlic salt when we fry them.

We do not like dry, crumbly grilled burgers. We always add about 10% to 15% beef suet (fat) by weight to our burger! memtb

Grind elk meat. Form into burger patties. Cook it.


If you demand more fat, I'd suggest mixing in beef tallow before you form your patties. Word to the wise, form your patties the day before and let them rest in the fridge over night, they will hold together better.

Seasoning? Lawrys or Montreal steak.

I have a LEM burger press. I make patties as we grind it and put burger papers between them. I'll freeze them in bags of about a dozen burgers. Take them out and put them on the grill still frozen. They work great. They won't keep as long as meat so don't grind too much at once.

Our burger is used as though it were beef burger. We never make burgers at the time of grinding, merely double wrap in one pound units…..there’s only two of us, first in plastic wrap eliminating all air and then freezer paper.

The packages can then be thawed, and used for any one of a multitude of uses, soup/chili, spaghetti/meat sauce, Taco Salad, homemade dips, casserole, ect., ect. …..can even make patties for the grill! 😉

Probably, about 90% of our elk goes to burger! memtb

I don't add anything as I us most of it for spaghetti, ,tacos, chilis, enchiladas. etc. As mentioned though only flip the burgers once and they won't come apart

I thaw a pound and then spread it out on a serving plate about the thickness of the burgers, then put worcestershite sauce and some hot sauce on and then cover it with Montreal seasoning, then grill.

When I want burger for patties I grind it coarse once then mix in chopped bacon and regrind. Form in patties with paper between the patties ,bag and refreeze. Pry apart frozen as many as I want and grill. Mb

Ground Elk is too lean alone for a good juicy burger

Yes adding fat defeats the purpose of lean ground Elk

Ground beef at 85/15 makes the best smash burgers

We never add fat to elk or deer meat. Ruins the taste of wild game in my opinion.

For burgers, I like Pappy’s seasoning salt and garlic salt for spices. Only flip once when grilling. Don’t over cook. If you’re worried about a dry burger, rub with a little olive oil.

I failed to mention the cooking of elk burgers (15% suet) ……grilled with an adequate amount of Tony Chachere’s Creole Seasoning.

Tony’s is great with darn near everything……we’ll, maybe not ice cream. I’ll save you the disappointment with that! memtb

Same here.That is the only beef we buy. Costco in 6-7 pound packs. It has been pretty cheap lately, but not as cheap as whole pork loin.

Good stuff. Keep it coming.

I buy pork shoulder/butt roast when on sale in bulk.

I add 20% shoulder 80% wild game. ( deer/elk)

Grill on to of tinfoil to set patty firm before I char on direct grill.

Season it like you would any other burger?

SPG is a good starting point.

Seasoning salt?

Steak seasoning?

Could get wild and mix garlic, Worcestershire and some butter and do smash burgers. I'm my experience, 10-15% fat isn't enough for a good smash burger.

Salt, pepper, onion salt, garlic powder, cayenne, brown sugar, and smoked paparika. Pretty tasty