Elk Burgers deliver a clean, slightly sweet red-meat flavor with an elegant, lean bite. They take a fast, high-heat sear beautifully and shine with bold seasonings and juicy, sauce-forward builds. We ship each pack frozen at peak quality so you can go from freezer to flame with confidence. Eat Wild.

• Distinctive & approachable: rich, clean elk savor—less fatty than beef, never gamey when cooked properly.
• Lean & high-protein: browns fast; benefits from a hot surface and moisture-locking toppings.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

What’s Included

Formed elk burger patties. See the variant selector for patty count and total weight; exact diameter and thickness vary by spec.

Flavor Pairings

• Seasonings: kosher salt, cracked pepper, garlic, juniper, rosemary, thyme, smoked paprika, chili flake.
• Toppings & sauces: sharp cheddar or blue cheese, caramelized onions, arugula, pickled peppers, Dijon or peppercorn sauce, cranberry-onion jam.
• Explore more in Elk Meat, Wild Game, and Burgers.

How to Thaw (Refrigerator Only)

• Keep sealed; place on a rimmed tray to catch drips.
• Allow ~12–24 hours for a pack of patties to thaw in the fridge (34–40°F).
• Once thawed, cook within 48 hours. For exact guidance, use our Storage & Thaw Calculator.

How to Cook (3 Easy Methods)

Food-safety target for ground red meat: cook to an internal temperature of 160°F (71°C). Use a fast, accurate thermometer.

1) Cast-Iron / Flat-Top (maximum crust)

• Preheat until lightly smoking; add a thin film of oil or butter (elk is lean).
• Season patties; sear 3–4 minutes per side to 160°F.
• Rest 3–5 minutes; build with sauce or melted cheese for juiciness.

2) Charcoal or Gas Grill

• Use a medium-high, well-oiled grate. Consider a two-zone setup for control.
• Grill 3–5 minutes per side to 160°F. Avoid pressing—keep juices in.
• Move to indirect heat if flare-ups occur.

3) Smash-Style (thin, lacy edges)

• On a hot griddle, place a portioned ball and smash firmly for maximum browning.
• Season; cook 1½–2 minutes, flip, add cheese, and finish to 160°F.
• Stack two thin patties for a perfect texture contrast.

Pro Tips

• Brush with fat: a light coat of oil or butter improves browning and tenderness on lean elk.
• Gentle handling: don’t overwork—looser packs = tender bites.
• Bun strategy: toasted brioche or pretzel buns with a swipe of aioli or mustard lock in moisture.

Quality & Safety

• Ships frozen via cold-chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• On arrival, move directly to the freezer or begin a controlled fridge thaw. Review best practices in Meat Safety & Storage.

Related

Shop Elk Meat · browse Wild Game · explore more Burgers · get ideas in Recipes

Chef’s note: Treat elk like a premium, lean grind—hard sear for color, finish to 160°F, rest briefly, then sauce the bun. A peppercorn or cranberry-mustard spread is a game-changing pairing.