Wyoming

Elk Burger Sandwich

From the rugged wilderness of the Cowboy State comes this lean, richly flavored wild game burger. Ground elk meat is mixed with a touch of fat for juiciness, then grilled and topped with pepper jack and caramelized onions.

⏱ Total 35min 🍴 Serves 4 🦌 Wild Game 🏔 Cowboy State

Equipment Needed

🍚 Cast Iron Skillet
🥣 Mixing Bowl
🧲 Meat Thermometer
🍴 Spatula

Instructions

1

Start the onions: Melt butter in a skillet over medium-low heat. Add sliced onions and cook slowly for 20-25 minutes, stirring occasionally, until deeply caramelized. Add balsamic vinegar in the last 5 minutes. Set aside.

2

Prep the bacon: Finely dice the bacon - almost to a paste. This will be mixed into the elk to add necessary fat for moisture and flavor. Wild game is very lean!

Tip: Freezing the bacon for 15 minutes makes it easier to dice finely.
3

Mix the patty mixture: In a large bowl, gently combine ground elk, diced bacon, egg, Worcestershire sauce, garlic powder, salt, pepper, and smoked paprika. Don't overmix - just until combined.

4

Form patties: Divide mixture into 4 equal portions (about 6 oz each). Shape into patties slightly larger than your buns. Make a thumb indentation in the center to prevent puffing.

5

Heat the skillet: Heat a cast iron skillet over medium-high heat until very hot. Add a small amount of oil with a high smoke point.

6

Cook the patties: Cook patties for 4-5 minutes per side for medium (145F internal). Elk is very lean, so don't overcook! Add pepper jack cheese in the last minute and cover to melt.

Tip: Elk is best served medium or medium-rare. Overcooking makes it tough and dry.
7

Toast the buns: While patties rest, toast bun halves cut-side down in the skillet until golden, about 1 minute.

8

Rest the patties: Let patties rest for 2-3 minutes off heat. This is crucial for juicy elk burgers since there's less fat to retain moisture.

9

Assemble: Spread mayo (or chipotle mayo) on both bun halves. Place lettuce on the bottom bun, add the cheesy patty, pile on caramelized onions, add tomato slices, and crown with the top bun.

10

Serve: Serve immediately with sweet potato fries or a side salad. This Wyoming wild game burger pairs perfectly with a local craft beer or Wyoming Whiskey cocktail!

💡 Pro Tips & Variations

  • Why add fat? Elk is extremely lean (only 1-2% fat vs. beef's 15-20%). Adding bacon or beef fat is essential to prevent dry, tough burgers.
  • Source your elk: Order from specialty game farms online, or befriend a Wyoming hunter! Some specialty grocery stores carry elk.
  • Don't overwork: Wild game becomes tough when overhandled. Mix and shape with a light touch.
  • Alternative fats: If you don't want bacon, mix in 4 oz of ground beef fat (ask your butcher) or use pork fat.
  • Wild flavor: Elk has a mild, slightly sweet "wild" taste - not gamey. It's often compared to very lean beef.
  • Wyoming hunting culture: Elk hunting is a cherished tradition in Wyoming. Many families have freezers full of elk!
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