Entree: United States – Native American / Indigenous – Elk Burgers (Seasoned ground elk patties grilled or pan-seared and served as hearty burgers)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 30 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) ground elk
- 1 tbsp (15 ml) rendered elk fat or beef tallow (optional for juiciness)
- 1 small onion, finely chopped, about 1/2 cup (80 g)
- 2 cloves garlic, minced (about 2 tsp (10 ml) or 0.21 oz (6 g))
- 1 tsp (1 g) dried sage or 1 tbsp (3 g) fresh chopped sage
- 1 tsp (2 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) Worcestershire sauce
- 1 large egg (optional, for binding)
- 4 hamburger buns or flatbreads for serving
- Toppings: lettuce leaves, sliced tomato, sliced red onion, pickles (amounts to taste)
- 4 slices cheese (optional)

Show original ingredient measurements

- 1.5 lb (680 g) ground elk
- 1 tbsp (15 ml) rendered elk fat or beef tallow (optional for juiciness)
- 1 small onion, finely chopped, about 1/2 cup (80 g)
- 2 cloves garlic, minced (about 2 tsp or 6 g)
- 1 tsp (1 g) dried sage or 1 tbsp (3 g) fresh chopped sage
- 1 tsp (2 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) Worcestershire sauce
- 1 large egg (optional, for binding)
- 4 hamburger buns or flatbreads for serving
- Toppings: lettuce leaves, sliced tomato, sliced red onion, pickles (amounts to taste)
- 4 slices cheese (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine the ground elk, rendered fat or tallow (if using), chopped onion, minced garlic, sage, salt, black pepper, Worcestershire sauce, and egg if using. Mix gently until just combined; avoid overworking the meat.
2. Divide the mixture into four equal portions (about 6 oz (170 g) each) and form into patties about 3/4-inch (1.91 cm) thick. Press a slight dimple in the center of each patty to promote even cooking.
3. Chill the patties in the refrigerator for 20–30 minutes to help them hold together.
4. Preheat a grill or heavy skillet over medium-high heat and lightly oil the surface. Cook the patties 4–5 minutes per side, flipping once, until an instant-read thermometer inserted into the center reads 160°F (71°C) for ground game, or to desired doneness.
5. If using cheese, top each patty with a slice during the last minute of cooking and cover to melt.
6. Toast buns briefly on the grill or skillet. Assemble burgers with patties and desired toppings.
7. Serve immediately with simple sides such as roasted potatoes or a corn-based accompaniment.

1. In a large bowl combine the ground elk, rendered fat or tallow (if using), chopped onion, minced garlic, sage, salt, black pepper, Worcestershire sauce, and egg if using. Mix gently until just combined; avoid overworking the meat.
2. Divide the mixture into four equal portions (about 6 oz / 170 g each) and form into patties about 3/4-inch thick. Press a slight dimple in the center of each patty to promote even cooking.
3. Chill the patties in the refrigerator for 20–30 minutes to help them hold together.
4. Preheat a grill or heavy skillet over medium-high heat and lightly oil the surface. Cook the patties 4–5 minutes per side, flipping once, until an instant-read thermometer inserted into the center reads 160°F (71°C) for ground game, or to desired doneness.
5. If using cheese, top each patty with a slice during the last minute of cooking and cover to melt.
6. Toast buns briefly on the grill or skillet. Assemble burgers with patties and desired toppings.
7. Serve immediately with simple sides such as roasted potatoes or a corn-based accompaniment.