Description
A flavorful and juicy burger made with lean elk meat mixed with smoky hickory bacon, seasoned and seared to perfection.
Ingredients
Scale
- 1 lb ground elk
- 1 lb hickory-smoked bacon (1/2 cooked and chopped, remainder for topping)
- 1 tbsp Worcestershire sauce
- 1 tbsp breadcrumbs
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp paprika
- 1/2 tsp onion powder
- Olive oil (for cooking)
Instructions
- Cook bacon until crispy; chop about half into small pieces and set both bits and strips aside.
- In a bowl, combine ground elk, chopped bacon, Worcestershire sauce, breadcrumbs, salt, pepper, paprika, and onion powder; mix gently.
- Divide mixture into 4 patties, pressing edges firmly.
- Brush patties with olive oil and sear in a hot skillet for about 4โ5 minutes per side until a crisp crust forms and internal temp reaches 160ยฐF.
- During the last minute of cooking, top patties with reserved bacon strips if desired.
- Assemble burgers on toasted buns with preferred toppings and sauces.
Notes
- Elk is leanโthis recipe adds bacon for moisture and flavor.
- Internal temperature of 160ยฐF is recommended for safety.
- Preheat skillet for a good sear.
- Cook bacon ahead so it’s crispy when added.
Nutrition
- Serving Size: 1 burger
- Calories: 682 kcal
- Sugar: 1 g
- Sodium: 1495 mg
- Fat: 55 g
- Saturated Fat: 19 g
- Unsaturated Fat: 36 g
- Trans Fat: 0.1 g
- Carbohydrates: 4 g
- Fiber: 0.2 g
- Protein: 39 g
- Cholesterol: 150 mg