Introduction
Experience the bold flavors of wood-fired Kentucky elk burgers, grilled to perfection on the Arteflame. This recipe brings out the rich and juicy taste of elk, seared over 1,000°F flames for a steakhouse-quality crust and finished on the flat griddle cooktop for ultimate tenderness.
Ingredients
- 2 lbs ground Kentucky elk meat
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Worcestershire sauce
- 2 tablespoons butter
- 4 brioche buns
- 4 slices cheddar cheese
- 1 large tomato, sliced
- 1 small red onion, thinly sliced
- 4 lettuce leaves
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon ketchup
Instructions
Step 1: Prepare the Arteflame grill
- Pour vegetable oil on three paper napkins and place them inside the grill.
- Stack firewood over the oil-soaked napkins.
- Light the napkins and allow the grill to heat for about 20 minutes until the center grate reaches over 1,000°F.
Step 2: Form and season the elk burger patties
- In a large bowl, combine ground elk meat, salt, black pepper, garlic powder, onion powder, and Worcestershire sauce.
- Mix well and form into four equal-sized patties.
Step 3: Sear the burgers on the center grill grate
- Place the elk burger patties on the center grill grate for a high-temperature sear.
- Sear each side for about 2-3 minutes to develop a deep, steakhouse-quality crust.
Step 4: Move burgers to the flat cooktop
- After searing, move the patties to the griddle cooktop to finish cooking.
- Cook until the internal temperature reaches 15°F below your desired doneness.
- Add a slice of cheese on top of each patty during the final minutes of cooking.
Step 5: Toast the buns and assemble the burgers
- Butter the brioche buns and place them on the griddle cooktop until golden brown.
- Mix mayonnaise, Dijon mustard, and ketchup to create the burger sauce.
- Spread the sauce on the toasted buns.
- Layer lettuce, tomato, the cooked elk patty, and red onion.
- Place the top bun and serve immediately.
Tips
- Use a meat thermometer to check doneness – 130°F for medium-rare, 145°F for medium.
- Remove burgers from the grill when they are 15°F below the target temperature to allow carryover cooking.
- Let the patties rest for a few minutes before serving for optimal juiciness.
Variations
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Spicy Elk Burgers: Add 1 teaspoon cayenne pepper and top with jalapeño slices.
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BBQ Elk Burgers: Substitute Worcestershire sauce with 2 tablespoons of your favorite BBQ sauce.
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Bacon and Blue Elk Burgers: Add crumbled blue cheese and crispy bacon.
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Mediterranean Elk Burgers: Mix in feta cheese, oregano, and serve on a pita with tzatziki sauce.
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Mushroom Swiss Elk Burgers: Top with sautéed mushrooms and Swiss cheese.
Best pairings
- Sweet potato fries grilled on the flat cooktop
- Grilled corn on the cob with garlic butter
- Charred Brussels sprouts with balsamic glaze
- A cold Kentucky bourbon or craft beer
- Homemade coleslaw with a tangy dressing
Conclusion
Grilling Kentucky elk burgers on the Arteflame ensures rich, smoky flavor with perfect juiciness. Enjoy experimenting with different variations and serve them fresh off the grill!