Elk Burger Recipe

Prepare and mix

Place ground elk in a large bowl. Add finely chopped onion, minced garlic, Worcestershire sauce, bread crumbs, egg, kosher salt, and black pepper. Mix gently with your hands or a fork until combined; avoid overworking to keep burgers tender.

Form patties

Divide mixture into 4 equal portions (about 4 ounces each). Shape each portion into a patty roughly 3/4 inch thick and slightly larger than the buns (they will shrink while cooking). Make a shallow dimple in the center of each patty with your thumb to prevent doming.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon neutral oil. When shimmering, add patties (do not crowd; cook in batches if necessary). Cook 3-4 minutes on the first side until nicely browned. Flip, reduce heat to medium, and place a slice of white cheddar on each patty. Cook another 3-4 minutes for medium; adjust time for desired doneness (elk is very lean—avoid overcooking). Internal temperature should be 135-145°F (57-63°C) depending on preference.

Rest patties

Transfer cooked patties to a plate and tent loosely with foil. Let rest 5 minutes to redistribute juices and finish melting cheese.

Cook bacon in a skillet over medium heat until crisp, about 6-8 minutes, turning as needed. Drain on paper towels. Slice avocado in half, remove pit, peel and thinly slice. Toast buns cut-side down in the bacon fat or under a broiler until lightly browned, about 1-2 minutes.

Assemble burgers: Spread about 1 tablespoon Dijonnaise on each bun bottom. Place arugula (about 1/2 cup per burger) on the mayo, then the rested elk patty with melted cheddar, two bacon strips, and 3-4 slices of avocado. Top with remaining Dijonnaise on the bun top and close.

In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, honey, pepper, and salt until smooth. Taste and adjust seasoning. Refrigerate until ready to use. Makes about 1/2 cup (enough for 4 burgers).

Preheat oven and bake fries according to package directions, arranging in a single layer on a rimmed baking sheet for maximum crispness (usually 425°F / 220°C for 18-25 minutes). Halfway through cooking, flip fries to promote even browning.

About 3 minutes before fries are done, toss minced rosemary, garlic powder, olive oil, salt, and pepper together in a small bowl. When fries are hot and just out of the oven, transfer them to a large bowl, pour the rosemary-garlic oil mixture over, and toss until evenly coated. Return to the baking sheet for 1-2 minutes if you want the rosemary to crisp slightly, then serve immediately.