Nevada-Style Elk Burgers on the Arteflame Grill

Introduction

Sink your teeth into the bold flavors of the West with these Nevada-Style Elk Burgers. Lean ground elk is seasoned with fragrant herbs, seared steakhouse-style over 1,000°F on the Arteflame grill grate, and finished on the flat top griddle for juicy, tender results. Roasted green chiles and a buttery toasted bun elevate this burger into an unforgettable gourmet meal—all made entirely on the Arteflame Grill.

Ingredients

• 2 lbs ground elk meat
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• 1 tbsp butter (for each patty and buns)
• 4 brioche burger buns
• 4 roasted green chiles, skin removed and sliced
• 4 slices Monterey Jack cheese (optional)
• Lettuce and tomato (optional garnishes)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour some vegetable oil over three paper napkins and place them in the center of your Arteflame grill.
2. Stack quality firewood over the napkins.
3. Light the napkins and let the fire burn for about 20 minutes until your grill is hot and ready for cooking.

Step 2: Make the Elk Patties

1. In a bowl, combine ground elk, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper.
2. Gently mix and form four evenly sized patties.
3. Using your thumb, press a small dent in the center of each patty to help them cook evenly.

Step 3: Sear the Burgers

1. Place each patty directly on the center grill grate of the Arteflame where it reaches temperatures over 1,000°F.
2. Sear each side for about 1-2 minutes until a crust forms—this locks in the juices.

Step 4: Finish on the Flat Top

1. Move the seared patties to the flat cooktop griddle to bring them up to desired doneness using the reverse sear technique.
2. Add a dab of butter under each patty for extra flavor.
3. Grill until internal temp is about 15°F below desired final temperature, then remove and rest. (Aim for 135°F for medium-rare elk.)

Step 5: Grill the Green Chiles and Buns

1. On the flat griddle, grill the roasted green chiles until slightly charred and warmed through.
2. Butter the sides of the buns and toast them cut-side down on the outer ring of the cooktop until golden.

Step 6: Assemble the Burger

1. Place a burger patty on each bun bottom.
2. Top with grilled green chiles, cheese (if using), lettuce, and tomato.
3. Finish with the bun top and serve immediately.

Tips

• Don’t overwork the elk meat when forming patties—keep it loose for juicy burgers.
• Use a meat thermometer for perfect doneness—elk is lean and can dry out if overcooked.
• Use the hot inner ring of the surface for searing and the cooler outer zone for keeping toppings warm.
• Add butter to the flat top instead of oil for richer flavor and perfect browning.
• Always rest your patties after grilling for 5 minutes to finish cooking and redistribute juices.

Variations

1. Southwest Style: Add pepper jack cheese, chipotle aioli, and grilled onions for a spicy twist.
2. Mushroom Swiss: Top with sautéed mushrooms and Swiss cheese for an earthy flavor combo.
3. BBQ Bacon Elk Burger: Add thick-cut grilled bacon, BBQ sauce, and cheddar cheese.
4. Breakfast Elk Burger: Top with a fried egg, smoked gouda, and caramelized onions.
5. Blue Cheese & Arugula: Crumble blue cheese, place on the patty with arugula, and drizzle with balsamic glaze.

Best pairings

• Sweet potato fries grilled on the Arteflame with rosemary and butter
• Grilled corn on the cob with Cotija cheese and lime zest
• A bold Zinfandel or craft amber ale
• Roasted stone fruit or grilled peaches for dessert

Conclusion

Grilling these Nevada-Style Elk Burgers on the Arteflame brings out the primal flavors of the wild, delivering juicy, smoky perfection with every bite. Using the reverse sear technique, butter on the griddle, and roasted chiles gives these burgers a southwestern character you won't forget.