South Dakota Iron-Seared Elk Burgers

Introduction

Experience bold, smoky flavor with this Iron-Seared Elk Burger recipe, inspired by the wild nature of South Dakota and perfected on the Arteflame grill. These burgers deliver a steakhouse-quality sear using the flat top griddle and center grill grate of the Arteflame for incredible taste and texture. With reverse searing, rich seasoning, and quality elk meat, this recipe captures the spirit of open-fire cooking.

Ingredients

• 2 lbs ground elk meat
• 2 tbsp unsalted butter (for griddle)
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 4 brioche buns
• 4 slices sharp cheddar cheese (optional)
• Butter lettuce leaves (for serving)
• Sliced red onion (for topping)
• Sliced tomatoes (for topping)
• Pickles (optional)
• Softened butter (to toast buns)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Place 3 paper napkins in the center of the Arteflame grill bowl.
2. Drizzle vegetable oil on the napkins.
3. Stack firewood over the napkins and light the paper.
4. Let the fire build and the grill heat up for about 20 minutes until the center grate reaches over 1,000°F and the flat top griddle is sizzling hot.

Step 2: Prep the Elk Patties

1. In a bowl, mix ground elk meat with smoked paprika, garlic powder, onion powder, salt, and pepper.
2. Form into 4 equal-sized patties. Avoid overworking the meat to keep it tender.

Step 3: Sear the Patties on the Center Grate

1. Once the center grate is searing hot (1,000°F+), place the patties directly on it.
2. Sear each side for about 60–90 seconds to caramelize and lock in juices.
3. Remove from the grate and move to the flat griddle to finish cooking using the reverse sear method.

Step 4: Finish Cooking on the Flat Griddle

1. Add a little butter to the hot griddle near the center.
2. Cook patties to your desired doneness. (Medium rare: 135°F, Medium: 145°F.)
3. Remove the patties from the grill when they are about 15°F below final temp. Let them rest — they will continue cooking slightly during this time.

Step 5: Grill the Buns and Assemble

1. Butter the brioche buns and place them on the outer zone of the flat griddle to toast until golden.
2. Add cheddar slices to the patties during the final minute of grilling if desired.
3. Assemble the burgers: bun, lettuce, elk patty, onion, tomato, pickles, top bun.

Tips

• Use a meat thermometer to check internal temperature and avoid overcooking.
• Letting the patties rest before serving keeps them juicy.
• Use real butter instead of oil for flavor you’ll notice.
• Preheat the grill properly—searing works best when the center grate is extremely hot.
• Clean the Arteflame by simply scraping off any food bits — no messy cleanup.

Variations

1. Southwestern Elk Burger: Add chipotle powder and cumin while seasoning and top with avocado and pepper jack cheese.
2. Mushroom Swiss Elk Burger: Sauté mushrooms on the griddle with butter, then top your burger with Swiss cheese and grilled mushrooms.
3. Blue Cheese & Bacon Elk Burger: Crumble blue cheese onto the patty in the last minute, then add crispy bacon strips.
4. Spicy Elk Burger: Mix ground elk with diced jalapeños and cayenne, then top with spicy aioli and pickled red onions.
5. BBQ Elk Burger: Brush the patty with BBQ sauce on the griddle and serve with coleslaw and sharp cheddar on a pretzel bun.

Best pairings

• Grilled corn with butter and smoked paprika (use the flat top near the outer edge)
• Campfire garlic potatoes cooked with butter on the griddle
• Dark stout beer or a zinfandel wine
• Grilled peaches or pineapple for a sweet finish

Conclusion

The Arteflame grill lets you create a stunning South Dakota-style elk burger with smoky flavor, crusty sear, and juicy interior. With no lid or pans needed, everything cooks to perfection on the open-fire flat top and center grate. Whether it’s your first time or you’re an outdoor cooking regular, this rugged burger recipe showcases what's possible over fire.