Juicy Elk & Hickory Bacon Burgers Recipe

These Juicy Elk & Hickory Bacon Burgers are a total game-changer for burger night. Lean, flavorful elk meat pairs beautifully with smoky, savory hickory bacon, creating a burger that’s rich, juicy, and bursting with bold, meaty flavor. This is a must-try recipe for anyone who loves a seriously satisfying, protein-packed meal. And the best part? It’s ready in no time—perfect for busy weeknights or casual cookouts!

Why You’ll Love This Recipe

• Incredibly Juicy: Despite elk being a lean meat, this burger stays tender and succulent thanks to the bacon.
• Bold, Smoky Flavor: Hickory bacon infuses every bite with deep, smoky richness that pairs perfectly with the robust taste of elk.
• Fast and Easy: These burgers come together in under 30 minutes, making them an easy win for weeknight dinners.
• Impressive but Simple: It sounds gourmet, but it’s shockingly simple to pull off.

Ingredients You’ll Need

• Elk ground meat: Lean and high in protein, with a mild, slightly sweet flavor that stands out.
• Hickory smoked bacon: Adds fat, moisture, and an irresistible smoky taste.
• Onion (grated or finely minced): Adds subtle sweetness and moisture to the mix.
• Garlic (minced): For that aromatic kick that makes burgers pop.
• Worcestershire sauce: Deepens the umami flavor and adds complexity.
• Salt and pepper: Essential for enhancing all the savory goodness.
• Buns: Go for something sturdy like brioche or pretzel buns to handle the juicy patties.
• Burger toppings: Lettuce, tomato, onion, pickles, cheese—go wild with your favorites.

Variations

• Cheese It Up: Sharp cheddar, smoked gouda, or blue cheese all complement the bold flavors beautifully.
• Make it Spicy: Add diced jalapeños or a dash of hot sauce to the meat mixture.
• Herb Twist: Fresh rosemary or thyme adds an earthy touch to the patties.
• Swap the Meat: Can’t find elk? Ground bison or venison work well too.

How to Make Juicy Elk & Hickory Bacon Burgers

Step 1: Prepare the Meat Mixture

Chop the bacon into small pieces and mix it into the elk meat. Add grated onion, minced garlic, Worcestershire sauce, salt, and pepper. Gently combine until evenly mixed—don’t overwork the meat.

Step 2: Form the Patties

Divide the mixture into equal portions and shape into patties. Press a small indentation in the center of each patty to help them cook evenly and avoid puffing up.

Step 3: Cook the Burgers

Heat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes per side, or until they reach your desired doneness. Rest them for a few minutes off the heat.

Step 4: Toast the Buns

While the patties rest, toast the burger buns on the grill or in a pan until golden brown.

Step 5: Assemble

Stack the burgers with your favorite toppings and sauces. Serve hot and dig in!

Pro Tips for Making the Recipe

• Chill Before Cooking: Let the formed patties rest in the fridge for 10-15 minutes to help them hold their shape.
• Avoid Overmixing: Combine the ingredients just enough to bring everything together.
• Use a Meat Thermometer: Aim for 140-145°F internal temp for medium-rare to medium elk burgers.
• Let Them Rest: Always let the burgers sit for a few minutes after cooking to retain juices.

How to Serve

These burgers are hearty enough to stand on their own but even better with a few smart pairings:

Classic Side:

Serve with crispy sweet potato fries, kettle chips, or a classic potato salad.

Fresh Element:

Pair with a crunchy slaw or a tangy pickle spear to balance the richness.

Sauce Suggestions:

Try a smoky aioli, chipotle mayo, or a sharp mustard-based sauce for an extra layer of flavor.

Make Ahead and Storage

Storing Leftovers

Store cooked patties in an airtight container in the fridge for up to 3 days. Keep buns and toppings separate.

Freezing

Freeze uncooked patties individually wrapped and placed in a freezer bag for up to 3 months. Thaw overnight in the fridge before cooking.

Reheating

Reheat patties in a skillet over medium heat or in the oven at 350°F until warmed through. Avoid microwaving to preserve texture.

FAQs

Can I use pre-cooked bacon?
It’s best to use raw bacon chopped and mixed into the meat so it cooks together, adding moisture and fat throughout.

Is elk gamey tasting?
Not at all! Elk is surprisingly mild with a slightly sweet, clean flavor. It’s less gamey than venison and really shines in burgers.

What if I can’t find elk meat?
No worries! Ground bison, venison, or even lean beef will work as substitutes.

Do I need to add egg or breadcrumbs?
Nope! The bacon and onion help bind the patties, keeping them moist without fillers.

Final Thoughts

Juicy Elk & Hickory Bacon Burgers bring a whole new level of flavor and excitement to burger night. They’re bold, hearty, and surprisingly easy to make. So fire up the grill, gather your favorite toppings, and get ready for a burger that just might become your new favorite!

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