Our last family road trip took us through winding pine-covered trails and into a tucked-away lake town that looked like it had been pulled straight from a postcard. We were in search of nature, quiet, and maybe a little adventure. What we didn’t expect was that one of the best parts would be the food we brought along.
Before the trip, I decided to make a batch of hearty elk burgers. I wanted something different, something protein-packed and rich in flavor, yet lean enough to feel balanced for a weekend outdoors. My husband had picked up some hickory-smoked bacon from a local butcher, and I knew it needed to go into the mix.
Later that day, halfway through a hike, we found a shaded clearing by a stream and unpacked our lunch. Those elk and bacon burgers were juicy, smoky, and deeply satisfying the kind of meal that tastes even better when you’re a little tired and a lot hungry. It became one of our most talked-about meals from the trip.
Short Description
These juicy elk and hickory bacon burgers are the ultimate weekend breakfast treat deeply flavorful, protein-packed, and perfectly crisp on the outside. A lean game meat meets smoky bacon in a balanced, savory patty that’s easy to make and hard to resist.
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
- Large nonstick or cast iron skillet
- Mixing bowl
- Sharp knife and cutting board
- Spatula or burger flipper
- Paper towels
- Tongs
Cooking Instructions
Step 1: Crisp the Bacon
Place the hickory-smoked bacon in a cold skillet and turn the heat to medium. Let it gradually render and crisp, turning occasionally. Cook until deeply golden and crunchy, about 8–10 minutes. Transfer to a paper towel-lined plate to cool.
Step 2: Chop the Bacon Bits
Once cooled, finely chop 4–5 strips of the cooked bacon into small pieces. Set aside. (Save the rest for topping, snacking, or sandwiches!)
Step 3: Mix the Patty Base
In a large bowl, add the ground elk, chopped bacon, Worcestershire sauce, breadcrumbs, salt, pepper, onion powder, dried parsley, and paprika. Gently combine with your hands until evenly mixed—don’t overwork the meat or it’ll toughen.
Step 4: Shape the Patties
Divide the mixture into four equal portions and form into round patties. Make them about the same diameter as your burger buns, and slightly press down the center to prevent bulging while cooking. Elk meat doesn’t shrink much, so shape accordingly.
Step 5: Sear the Burgers
Heat a skillet over medium heat and lightly brush the patties with olive oil. Once the pan is hot, add the patties and cook undisturbed for 4–5 minutes until a brown crust forms. Flip and cook for another 3–4 minutes or until your preferred doneness. For medium, aim for 140–145°F internal temp.
Step 6: Rest & Serve
Remove patties from the pan and let rest for a few minutes. This helps retain the juices. Serve on toasted buns with your favorite toppings—cheddar, avocado, or even a sunny-side-up egg.
Why You’ll Love This Recipe
– Leaner than beef but just as juicy
– Packed with savory flavor and smokiness
– High in protein—great for an energizing breakfast
– Comes together in under 30 minutes
– Easily customizable with your favorite toppings
– No special equipment or fancy tools required
– Kid-approved and hearty enough for grown-ups
Mistakes to Avoid & Solutions
1. Overmixing the meat: This leads to tough patties.
Solution: Mix gently until just combined.
2. Using cold bacon bits: They’ll make the patties harder to shape.
Solution: Let bacon cool to room temp before chopping.
3. Skipping the oil on patties: Elk is lean, so it needs that extra bit of fat.
Solution: Brush lightly with olive oil before cooking.
4. Pan too hot or too cold: Too hot = burnt outside, raw inside. Too cold = no sear.
Solution: Medium heat is best for a nice crust and even cooking.
5. Not letting the patties rest: You’ll lose juices fast.
Solution: Let burgers rest 2–3 minutes before biting in.
Serving and Pairing Suggestions
– Serve as breakfast burgers with fried eggs, arugula, and roasted tomato
– Pair with sweet potato hash or skillet-fried potatoes
– Great with a fresh green smoothie or iced cold brew
– Add aged cheddar, caramelized onions, or a maple aioli for a gourmet twist
– Family-style platter for brunch gatherings
Storage and Reheating Tips
To Store: Place cooked patties in an airtight container, separated by parchment paper. Refrigerate up to 3 days.
To Freeze: Wrap each patty tightly in plastic wrap, then foil. Store in freezer up to 2 months.
To Reheat: Rewarm in a covered skillet over medium-low heat with a splash of water to prevent drying. Alternatively, use the oven at 325°F for 10–12 minutes.
Avoid the microwave if possible—it can toughen the meat.
FAQs
1. What does elk taste like compared to beef?
Elk is leaner and slightly sweeter, with a deeper, richer flavor. It’s not gamey if cooked properly.
2. Can I substitute elk with another meat?
Yes, lean ground beef or bison are great swaps. Just watch the fat ratio so the burgers don’t dry out.
3. Do I need to add egg to the mixture?
Not in this recipe. The bacon and breadcrumbs help bind everything without the need for egg.
4. What buns work best for these burgers?
Brioche buns add a nice buttery contrast, but whole wheat or sourdough buns work well too.
5. Can I grill these instead of pan-frying?
Absolutely! Just brush the patties with oil and grill over medium heat for the same timing, flipping once.
Tips & Tricks
– Chill the patties for 15 minutes before cooking if they feel soft—this helps them hold shape.
– Toast your buns cut-side down in the skillet after the patties are done to soak up flavor.
– Add a spoon of Dijon or grainy mustard to the patty mix for extra zing.
– If serving for breakfast, top with a fried egg and sliced avocado.
– Keep patties warm in a 200°F oven while finishing the rest of the batch.
Recipe Variations
1. Spicy Elk Burgers
Add ½ tsp cayenne pepper and 1 tbsp diced jalapeños to the patty mixture. Top with pepper jack cheese and chipotle mayo.
2. Maple Glazed Breakfast Burgers
Drizzle the patties with a light maple glaze (1 tbsp maple syrup + 1 tsp Dijon) in the final minute of cooking. Serve with a fried egg and sautéed spinach.
3. Mushroom Swiss Elk Burgers
Mix in ¼ cup finely chopped sautéed mushrooms with the patty mixture and top with Swiss cheese and caramelized onions.
4. Blue Cheese Bacon Burgers
Add 2 tbsp crumbled blue cheese directly into the patty mix. Serve with arugula and red onion on a pretzel bun.
Final Thoughts
These juicy elk and hickory bacon burgers have become a staple in our family cooler every time we travel. They offer the comfort of a classic burger but with a rugged, woodsy twist that feels right at home on a hiking trail or beside a campfire.
If you’re looking to shake up your usual burger routine, this recipe might just become a new favorite. Nourishing, portable, and full of character perfect for those who crave something a little different but still deeply satisfying. Food has a way of making memories last longer, and these burgers carry the scent of campfires and the laughter of family right along with them.
Juicy Elk And Hickory Bacon Burgers
Print ThisIngredients
- 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
Step 1: Crisp the Bacon
Cook hickory-smoked bacon in a cold skillet over medium heat until golden and crispy, about 8–10 minutes. Let it cool on a paper towel.
Step 2: Chop the Bacon Bits
Finely chop 4–5 strips of cooled bacon into small pieces and set aside.
Step 3: Mix the Patty Base
In a bowl, combine ground elk, chopped bacon, Worcestershire sauce, breadcrumbs, salt, pepper, onion powder, dried parsley, and paprika. Mix gently.
Step 4: Shape the Patties
Divide the mixture into four equal portions and form into burger-sized patties, slightly pressing the center.
Step 5: Sear the Burgers
Brush patties with olive oil. Cook in a medium-heat skillet for 4–5 minutes per side until browned and cooked to desired doneness (140–145°F for medium).
Step 6: Rest & Serve
Let the patties rest for a few minutes. Serve on toasted buns with your favorite toppings.
