Smoky Arkansas Buffalo River Elk Burgers Recipe

There is something deeply primal and satisfying about cooking wild game over an open fire. Inspired by the rugged, winding beauty of the Arkansas Buffalo National River, these elk burgers offer a lean, flavorful alternative to traditional beef that connects you directly to the outdoors. Elk meat is prized for its rich, clean taste and high protein content, but because it is naturally lower in fat, it requires a careful culinary touch to ensure it remains juicy and tender. This is where the Arteflame Grill truly shines. Its solid steel cooktop provides a precise, even sear that locks in moisture without the flare-ups that can dry out delicate game meat on standard grate grills.

Whether you harvested the elk yourself on a crisp autumn hunt or sourced it from a high-quality butcher, this recipe is designed to celebrate the natural flavor of the meat. By incorporating a bit of savory fat and using the wood-fired heat of the Arteflame, you will create a burger that captures the wild spirit of the Ozarks right in your own backyard. It is a culinary adventure that brings friends and family together around the fire.

Ingredients

To create the perfect balance of flavor and moisture in these lean burgers, we incorporate savory fats and aromatics.

The Patty Mix

• 2 lbs Ground Elk meat (chilled)
• 4 slices Thick-cut bacon, uncooked and finely diced (adds essential fat)
• 1/2 cup White onion, finely grated
• 2 cloves Garlic, fresh and minced
• 1 tbsp Worcestershire sauce
• 1 tsp Smoked paprika
• 1 tsp Sea salt
• 1 tsp Freshly cracked black pepper

The Build

• 4 Brioche or Potato buns
• 4 slices Sharp Cheddar or Pepper Jack cheese
• 2 tbsp Butter (melted, for buns)
• Fresh Arugula or Romaine lettuce
• Sliced Heirloom tomatoes
• Red onion slices
• Mayonnaise or Garlic Aioli

Instructions

Step 1: Prepare the Elk Patties

1. In a large mixing bowl, gently combine the ground elk with the finely diced uncooked bacon. The bacon is the secret weapon here; as the burger cooks, the bacon fat renders into the lean elk, keeping it incredibly juicy.
2. Add the grated onion, minced garlic, Worcestershire sauce, smoked paprika, salt, and pepper.
3. Mix the ingredients with your hands until just combined. Be careful not to overwork the meat, as this can make the burgers tough.
4. Form the mixture into 4 equal-sized patties. Press a small indentation into the center of each patty with your thumb to prevent them from puffing up into a ball while grilling. Place them in the fridge for 20 minutes to set.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame Grill using hardwood charcoal or seasoned wood (oak or hickory works best for game meat).
2. Allow the fire to burn down until the flat steel cooktop reaches a high searing temperature (approx. 400°F-450°F).
3. Lightly oil the cooktop with a high-heat oil like grapeseed or canola, using a paper towel and tongs to spread it evenly.

Step 3: Sear the Burgers

1. Place the elk patties directly onto the hot steel plancha. You want to hear an immediate sizzle to ensure a good crust forms.
2. Grill the burgers for approximately 4-5 minutes on the first side without moving them, allowing the Maillard reaction to create a flavorful, caramelized crust.
3. Flip the burgers. Because elk is lean, you generally want to aim for medium-rare to medium doneness (internal temperature of 130°F to 140°F). Overcooking elk can lead to a dry texture.

Step 4: Toast and Melt

1. While the second side is cooking, brush the cut sides of your buns with melted butter and place them on the outer, cooler edge of the grill ring to toast until golden brown.
2. In the final minute of cooking, place a slice of cheese on each patty. If you want a faster melt, you can briefly cover the patties with a basting dome or a metal bowl.

Step 5: Assemble and Serve

1. Remove the buns and patties from the grill.
2. Spread a generous layer of aioli or mayo on the bottom bun. Layer with lettuce, tomato, and red onion.
3. Place the hot cheesy elk patty on top and cap it with the bun. Serve immediately while the juices are still settling.

Tips

Working with game meat requires a slight shift in technique compared to domestic beef. The most critical factor is temperature control. Elk is incredibly lean, containing a fraction of the fat found in cattle. This is why we add diced bacon to the mix—it acts as an internal basting agent. If you prefer not to use bacon, you can substitute a tablespoon of olive oil or duck fat into the mix. Furthermore, handle the meat gently when forming patties; compressing the meat too tightly destroys the texture.

When cooking on the Arteflame, utilize the heat zones. Start the burgers closer to the center for a hard sear, then move them further out to the cooler edges to finish cooking internally without burning the exterior. Always use a meat thermometer; pulling the burgers off the grill at 135°F allows them to carry-over cook to a perfect medium, ensuring the meat remains tender and succulent.

Variations

While the classic Arkansas recipe focuses on letting the meat shine, elk is versatile enough to handle bold flavor profiles. Here are a few ways to switch it up:

• The Ozark Morning: Top the burger with a fried egg and a dash of hot sauce for a rich, breakfast-style savory treat.
• Black & Blue: Coat the patty in Cajun seasoning before grilling and top with crumbled blue cheese instead of cheddar.
• Mushroom Swiss: Sauté wild mushrooms on the Arteflame cooktop alongside the burgers and top with melted Swiss cheese.
• Sweet & Smoky: Add a splash of bourbon BBQ sauce and crispy onion strings for a texture contrast.
• The Purist: Omit the bacon and mix in 20% ground pork fat to keep the flavor purely focused on the meat without the smoky bacon notes.

Best pairings

To complement the robust, earthy flavor of elk, you need beverages and sides that can hold their own without overpowering the main event. Since elk is leaner than beef, it pairs beautifully with drinks that have a bit of body.

• Beverages: A rich Amber Ale or a Porter pairs perfectly with the char from the grill. If you prefer wine, opt for a Syrah or Zinfandel—bold reds with spicy notes that cut through the richness of the cheese and bacon.
• Sides: Grilled sweet potato wedges seasoned with rosemary are a classic pairing. Fresh coleslaw with a vinegar-based dressing provides a nice acid crunch to balance the savory meat. Charred corn on the cob, cooked right on the Arteflame next to the burgers, rounds out the meal perfectly.

Conclusion

These Arkansas Buffalo River Elk Burgers are more than just a meal; they are a celebration of the wild. The combination of lean, gamey elk with the smoky luxury of bacon, all cooked over a wood fire on the Arteflame, creates a burger experience that stands head and shoulders above the typical backyard BBQ. It respects the ingredient while delivering comfort food satisfaction.

Whether you are feeding a hungry crew after a day of hiking or simply enjoying a sunset dinner on the patio, this recipe is sure to become a favorite. The Arteflame’s unique searing capability ensures that every bite is juicy, flavorful, and perfectly cooked. So, light the fire, gather your friends, and enjoy the authentic taste of the outdoors.