North Dakota Elk Burgers with Smoky Aioli

Introduction

These North Dakota Elk Burgers are a celebration of wild flavor and perfect grilling technique. Juicy elk patties seared over 1,000°F on the Arteflame grill lock in the flavor, while caramelized onions and smoky aioli add rich, mouthwatering depth. Grilled entirely on the Arteflame using the reverse sear method, these burgers are rustic yet refined. Say goodbye to pots, pans, or ovens—this recipe was made for open-fire grilling simplicity and flavor perfection.

Ingredients

• 2 lbs ground elk meat
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp Worcestershire sauce
• 1 red onion, thinly sliced
• 2 tbsp unsalted butter (for onions)
• 4 brioche burger buns
• 1 cup arugula
• 1/2 cup mayonnaise
• 1 tbsp smoked paprika
• 1 tbsp Dijon mustard
• 2 tbsp unsalted butter (for toasting buns)

Instructions

Step 1: Light the Arteflame Grill

1. Place 3 paper napkins in the center of the Arteflame grill.
2. Pour a bit of vegetable oil onto each napkin.
3. Stack firewood over the napkins.
4. Light the napkins and allow the fire to build.
5. Wait approximately 20 minutes until the center grill grate reaches over 1,000°F and outer cooktop is hot and ready.

Step 2: Prepare the Elk Patties

1. In a large bowl, combine ground elk, salt, pepper, and Worcestershire sauce.
2. Form into four equally sized patties, slightly larger than your buns to allow for shrinkage.

Step 3: Sear the Burgers

1. Carefully place elk patties on the center grill grate for high-temp searing.
2. Sear for 1.5–2 minutes per side to develop a rich crust and lock in juices.
3. Move patties from the grate to the adjacent flat griddle cooktop to continue cooking.
4. Use a meat thermometer and remove burgers when they're 15°F below your desired doneness (elk is best at 130–135°F for medium-rare).

Step 4: Caramelize the Onions

1. Place butter and red onion slices on a medium-heat zone of the Arteflame cooktop.
2. Sauté slowly in butter for about 15–20 minutes, stirring often until deeply golden and sweet.

Step 5: Make the Smoky Aioli

1. On the cool side of the cooktop or in a small grill-safe bowl, combine mayonnaise, smoked paprika, and Dijon mustard.
2. Mix well with a spoon until smooth and set aside.

Step 6: Toast the Buns

1. Spread butter on the cut sides of the brioche buns.
2. Grill face-down on the flat cooktop until golden and crisp (about 1–2 minutes).

Step 7: Assemble the Burgers

1. Place a spoonful of smoky aioli on the bottom bun.
2. Add fresh arugula, followed by the elk patty.
3. Top with caramelized onions and the top bun.

Tips

• Always let elk patties rest for 5–7 minutes after grilling to absorb the juices.
• Use the inner zone of the cooktop for high heat, and move food outward for lower temperatures.
• For extra flavor, add a slice of aged cheese during the last minute on the griddle.
• Smash elk patties thin for a crispier exterior or leave them thick for a juicy bite.
• Butter is your best friend on the Arteflame cooktop—boosting both texture and taste.

Variations

1. Spicy Elk Burger: Add chopped jalapeños to the elk mix and a chipotle aioli for heat.
2. Blue Cheese Bliss: Crumble blue cheese on the patty while finishing on the flat top—pairs perfectly with the gamey elk.
3. Breakfast Elk Burger: Top with a fried egg and crispy smoked bacon cooked on the flat griddle.
4. Mushroom Swiss: Sauté mushrooms and garlic on the flat top, then melt Swiss cheese over the elk patty.
5. Bison-Elk Blend: Mix bison and elk meat 50/50 for a richer, savory twist.

Best pairings

• Sweet potato fries grilled on the Arteflame cooktop
• Grilled corn on the cob with butter and smoked salt
• Crisp IPA or smoky bourbon cocktail
• Coleslaw with a tangy vinaigrette

Conclusion

Grilling North Dakota Elk Burgers on the Arteflame grill is a true celebration of open-fire cooking. With bold flavors, perfect seared crusts, and buttery grilled toppings, these burgers are a backyard masterpiece without needing a lid, pan, or oven. Fire it up, sear it right—and enjoy every wild bite of the North.