North Carolina Elk Burger Recipe: Grilled Perfection on the Arteflame

Introduction

There is something undeniably primal and satisfying about cooking game meat over an open fire, and this North Carolina Elk Burger recipe elevates that experience to a culinary art form. Elk meat is prized for its lean texture and naturally sweet, rich flavor, which makes it a sophisticated alternative to traditional beef. However, the magic of this dish lies in the “Carolina Style” preparation. In North Carolina, a burger isn't complete unless it is dressed with chili, tangy coleslaw, onions, and yellow mustard. The contrast between the savory, smoky elk seared to perfection on the Arteflame grill and the crisp, acidic crunch of the slaw creates a flavor profile that is both rustic and refined. Whether you are a hunter looking to utilize your harvest or a grilling enthusiast seeking new horizons, this recipe brings the spirit of the outdoors directly to your plate. Utilizing the Arteflame’s flat cooktop ensures a steakhouse-quality sear that locks in the juices of the lean elk meat, preventing it from drying out while infusing it with a subtle smokiness.

Ingredients

For the Elk Patties

• 1 lb ground elk meat
• 2 slices of bacon, finely minced (or 2 tbsp beef tallow/duck fat) to add moisture
• 1 tsp sea salt
• 1 tsp fresh ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

For the Quick Carolina Slaw

• 2 cups green cabbage, finely shredded
• 1/4 cup carrots, grated
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• Salt and pepper to taste

For the Assembly (Carolina Style)

• 4 Hamburger buns (brioche or potato rolls work best)
• 1 cup prepared chili (beef or venison chili, no beans preferred)
• Yellow mustard
• 1/2 small white onion, finely diced
• Butter (for toasting buns)

Instructions

Step 1: Prepare the Slaw and Meat Mixture

1. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth. Add the shredded cabbage and carrots, tossing until fully coated. Set this aside in the refrigerator to let the flavors meld.
2. In a separate large bowl, gently mix the ground elk with the minced bacon (or fat of choice), garlic powder, onion powder, salt, and pepper. The added fat is crucial because elk is incredibly lean. Form the meat into 4 equal-sized patties, making a slight indentation in the center of each to prevent puffing up during grilling.

Step 2: Fire Up the Arteflame

1. Build a fire in the center of your Arteflame grill using charcoal or hardwood. Let it burn down until the center cooktop reaches searing temperatures (over 400°F).
2. Lightly oil the flat steel cooktop to prepare it for the lean meat.

Step 3: Sear the Elk Burgers

1. Place the elk patties directly onto the hot surface of the plancha cooktop. Sear for approximately 3-4 minutes on the first side to develop a deep, flavorful crust.
2. Flip the burgers. Because elk is lean, you want to aim for medium-rare to medium doneness (internal temp of 130°F-140°F). Cook for another 3 minutes on the second side. Move them to the cooler outer edges of the grill if they are browning too fast but need more internal cooking time.

Step 4: Toast the Buns

1. While the burgers are resting for a minute, butter the cut sides of your buns.
2. Place the buns face down on the Arteflame cooktop. Grill them for 30-60 seconds until they are golden brown and crispy. This texture is essential to hold up against the chili and slaw.

Step 5: Assemble Carolina Style

1. Place the elk patty on the toasted bottom bun.
2. Top the burger generously with a scoop of warm chili.
3. Add a handful of the Carolina slaw on top of the chili.
4. Finish with diced onions and a drizzle of yellow mustard. Cap it with the top bun and serve immediately.

Tips

Working with game meat requires a slightly different approach than domestic beef to ensure the final result is juicy and tender. Because elk is naturally very lean, it is prone to drying out if overcooked. The most critical tip for this recipe is to watch your internal temperature closely; do not cook elk burgers past medium (140°F) if you want to retain the natural juices. Adding fat to the grind, such as minced bacon or beef tallow, acts as an insurance policy for moisture and flavor. Additionally, when using the Arteflame, utilize the different heat zones. Sear the meat hard near the center for the Maillard reaction, then move the patties to the cooler outer ring to finish cooking gently. Finally, make your slaw at least an hour ahead of time. This allows the vinegar and salt to break down the cabbage slightly, resulting in a slaw that is crunchy but not raw-tasting, providing the perfect texture contrast to the soft bun and tender meat.

Variations

While the traditional North Carolina style is a classic, the mild and sweet flavor of elk makes it a versatile canvas for other flavor profiles. You can easily adapt this recipe to suit different palates or dietary preferences without losing the essence of the grill. If you prefer a bit of heat, try adding diced jalapeños to the meat mixture or swapping the yellow mustard for a spicy chipotle mayo. For a richer, earthier version, skip the chili and top the burger with sautéed wild mushrooms and Swiss cheese, a combination that pairs beautifully with game meat. Here are a few specific variations to try on your Arteflame:

• The Hunter's Heat: Mix crushed red pepper into the patty and top with pepper jack cheese and spicy pickles.
• The Blue Ridge: Replace the chili and slaw with caramelized onions and crumbled blue cheese.
• Low-Carb Style: Ditch the bun and serve the patty over a bed of the Carolina slaw, garnished with avocado.
• Sweet & Savory: Add a slice of grilled apple and maple-glazed bacon on top of the burger.
• BBQ Twist: Swap the chili for a vinegar-based BBQ sauce and add an onion ring on top.

Best pairings

To round out this North Carolina feast, you need sides and drinks that complement the richness of the elk and the tangy bite of the slaw. Since the burger itself is hearty and complex, the best pairings are often simple, classic comfort foods that balance the plate. Crisp, salty textures work best to offset the chili and soft bun. Drink-wise, you want something that can cut through the richness of the meat or mirror the smokiness of the grill. A cold, crisp beverage is non-negotiable for a backyard cookout of this caliber.

• Sides: Sweet potato fries with sea salt, hushpuppies (a cornmeal staple), or grilled corn on the cob with lime butter.
• Beer: An Amber Ale or a Piney IPA pairs perfectly with the gamey flavor of elk.
• Wine: A Syrah or Zinfandel offers enough spice and fruit to stand up to the chili and elk.
• Non-Alcoholic: Traditional Southern sweet iced tea with lemon.

Conclusion

Cooking North Carolina Elk Burgers on the Arteflame grill is more than just making dinner; it is about embracing a style of cooking that honors the ingredients and the process. The combination of lean, flavorful elk meat with the classic Carolina trio of chili, slaw, and mustard creates a burger that is exploding with texture and taste. The heat of the chili, the cool crunch of the cabbage, and the smoky char from the grill come together in a way that is distinctly Southern and incredibly satisfying. This recipe proves that game meat doesn't have to be intimidating—with the right preparation and the versatility of the Arteflame, it can be the star of your next backyard gathering. Fire up the grill, gather your friends, and enjoy a burger that truly tastes like the wild.