That weekend, I tested out a recipe I’d been saving for a special occasion: juicy elk burgers laced with hickory-smoked bacon. I figured if you’re going to feed sleep-deprived coworkers, you need to hit them with big flavor and comforting texture. Elk is lean but rich, and when paired with smoky bacon?
I shaped the patties Sunday night, wrapped them tight, and popped them in the fridge. Monday morning, I pan-seared them at sunrise while everyone else was still waking up. The smell alone bacon and seared meat with a hint of spice was enough to make me feel like a breakfast hero.
When I brought the burgers in, tucked into warm buns with melty cheese and a swipe of homemade aioli, the room went quiet except for the sound of happy chewing.
Short Description
These Juicy Elk & Hickory Bacon Burgers combine the rich, lean flavor of ground elk with crispy, smoky bacon bits for an unforgettable burger experience. Perfect for a satisfying weekend lunch and ready in under 30 minutes.
Key Ingredients
- 1 lb ground elk
- 1 lb hickory-smoked bacon
- 1 tbsp Worcestershire sauce
- 1 tbsp breadcrumbs
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp onion powder
- ½ tsp dried parsley
- ¼ tsp paprika
- Olive oil, for searing
Tools Needed
- Cast-iron skillet or grill pan
- Mixing bowl
- Spatula or burger flipper
- Paper towels
- Knife and cutting board
Cooking Instructions
Step 1: Crisp the Bacon
In a large skillet over medium heat, cook the hickory-smoked bacon until golden and crispy. You’ll want it deeply browned but not burnt—around 8–10 minutes. Transfer to a paper towel-lined plate and let it cool completely.
Step 2: Chop the Bacon
Once the bacon has cooled, chop 4 to 5 slices into small bits. These will go directly into the elk mixture for a punch of smoky flavor in every bite.
Step 3: Mix the Patty Base
Place the ground elk into a large mixing bowl. Add the chopped bacon bits, Worcestershire sauce, breadcrumbs, salt, pepper, onion powder, parsley, and paprika. Using clean hands or a fork, gently mix just until combined—avoid over-mixing to keep the patties tender.
Step 4: Form the Patties
Divide the mixture into four equal parts. Shape each one into a patty roughly the size of your buns—these burgers don’t shrink much, so size accordingly.
Step 5: Oil & Heat
Lightly brush each side of the patties with olive oil. Heat your skillet to medium (or medium-high if using a grill pan) until hot but not smoking.
Step 6: Sear & Cook
Add the patties to the skillet and let them cook undisturbed for about 4–5 minutes on one side, or until a crust forms and juices start to pool on top. Flip and cook another 4–5 minutes, or until your desired doneness is reached (145°F internal for medium-rare, 160°F for medium).
Why You’ll Love This Recipe
– High-protein and lean: Elk is naturally lower in fat and high in protein
– Bold and smoky: The hickory bacon infuses richness and depth
– Quick & easy: Ready in 30 minutes with minimal cleanup
– Meal-prep friendly: Patties can be pre-formed and frozen
– Crowd-pleaser: Rustic flavor, juicy bite—guaranteed to impress
Mistakes to Avoid & Solutions
– Overcooking the elk: Elk is lean, so overcooking can dry it out. Use a meat thermometer and aim for 145–160°F.
– Skipping the bacon: Elk needs a little fat—don’t leave the bacon out or you’ll miss the richness.
– Over-mixing the meat: Too much mixing = tough patties. Use a gentle hand.
– Forming too thick/too thin patties: Keep them about ¾-inch thick for an even cook.
– Cooking on high heat: You’ll burn the outside before the center cooks. Stick to medium heat.
Serving and Pairing Suggestions
Serve with: Toasted brioche or pretzel buns, tangy pickles, and a slather of spicy aioli
Pair with: Sweet potato fries, grilled corn, or a summer salad
Drinks: Smoky bourbon cocktails, chilled root beer, or iced hibiscus tea
Serving Style: These shine in a casual setting—family-style on a tray or build-your-own burger bar
Storage and Reheating Tips
To Store:
Keep leftover patties in an airtight container in the fridge for up to 3 days.
Freeze raw patties between parchment sheets for up to 3 months.
To Reheat:
Reheat in a skillet over medium heat for 2–3 minutes per side until warm.
Avoid the microwave—it will dry out the elk.
If frozen, thaw in the fridge overnight before reheating.
FAQs
1. Can I make these burgers ahead of time?
Yes! You can form the patties a day in advance and store them covered in the fridge.
2. What’s a good substitute for elk?
Ground bison or venison are great alternatives, both lean and flavorful.
3. Can I grill these instead of using a skillet?
Absolutely. Grill over medium heat for the same cook times—just lightly oil the grates.
4. Do I need to add egg as a binder?
Nope! The bacon fat and breadcrumbs help bind everything without making it dense.
5. How can I make these burgers spicy?
Add ¼ tsp cayenne pepper or mix in finely diced jalapeños to the patty mixture.
Tips & Tricks
– Let the patties rest for 5 minutes before serving—this helps redistribute juices.
– Use a burger press or lid to shape uniform patties quickly.
– Toast the buns in the same skillet for extra flavor and crunch.
– Want extra bacon? Use the remaining slices for topping.
– Serve with a smoky aioli or chipotle mayo to amp up the flavor.
Recipe Variations
1. Cheddar-Stuffed Elk Burgers
Press a cube of sharp cheddar into the center of each patty before cooking.
Make sure to seal the meat around the cheese completely.
Result: a molten, cheesy surprise in every bite.
2. Elk Breakfast Burgers
Add a fried egg and sautéed onions on top.
Serve on English muffins instead of buns.
Great for brunch or a hearty breakfast-for-lunch moment.
3. Paleo-Friendly Version
Skip the breadcrumbs and Worcestershire.
Use almond flour and coconut aminos instead.
The result is still juicy with a subtle nutty twist.
4. Smoky BBQ Elk Sliders
Make mini versions of the patties (about 2 oz each).
Serve on small slider buns with coleslaw and barbecue sauce.
Perfect for parties and potlucks.
Final Thoughts
Cooking these elk and hickory bacon burgers reminded me that sometimes, the best meals come from thinking a little outside the box and sharing them with good people. What started as a simple breakfast idea turned into a workplace tradition.
Now, every time I see a pack of ground elk or smoked bacon, I think of those sleepy coworkers with full mouths and grateful smiles. Food has a way of brightening even the groggiest mornings. And when it’s packed with this much flavor, no one’s hitting the snooze button.
Juicy Elk And Hickory Bacon Burgers Recipe
Ingredients
- 1 lb ground elk
- 1 lb hickory-smoked bacon
- 1 tbsp Worcestershire sauce
- 1 tbsp breadcrumbs
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp onion powder
- ½ tsp dried parsley
- ¼ tsp paprika
- Olive oil for searing
Instructions
- Crisp the Bacon: Cook hickory-smoked bacon in a skillet over medium heat until crispy, about 8–10 minutes. Let it cool on a paper towel.
- Chop the Bacon: Dice 4–5 slices of the cooled bacon into small bits.
- Mix the Patty Base: Combine ground elk, chopped bacon, Worcestershire sauce, breadcrumbs, salt, pepper, onion powder, parsley, and paprika in a bowl. Mix gently.
- Form the Patties: Divide the mixture into four equal portions and shape into burger-sized patties.
- Oil & Heat: Brush patties with olive oil. Heat a skillet over medium to medium-high heat.
- Sear & Cook: Cook patties for 4–5 minutes per side until a nice crust forms and desired doneness is reached (145°F for medium-rare, 160°F for medium).
