Arkansas Buffalo River Elk Burgers on the Arteflame Grill

Introduction

These juicy, flavorful Arkansas Buffalo River Elk Burgers are grilled to perfection on the Arteflame. With a steakhouse-quality sear from the center grill grate, followed by a perfect finish on the flat cooktop, these elk burgers are both tender and packed with delicious, smoky flavor.

Ingredients

• 2 lbs ground elk meat
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp Worcestershire sauce
• 2 tbsp butter (for grilling)
• 4 brioche buns
• 1 cup arugula
• 1 tomato, sliced
• 1/2 red onion, sliced
• 4 slices cheddar cheese
• 1/4 cup mayonnaise
• 2 tbsp Dijon mustard

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame grill and stack firewood on top.
3. Light the napkins and allow the fire to burn for about 20 minutes until the grill reaches cooking temperature.

Step 2: Prepare the elk patties

1. In a large mixing bowl, combine ground elk meat, salt, black pepper, smoked paprika, garlic powder, onion powder, and Worcestershire sauce.
2. Mix gently until just combined, then form into four equal-sized patties.

Step 3: Sear the elk burgers

1. Place a small pat of butter on the center grill grate.
2. Sear each elk burger for 1 minute per side at 1,000°F to lock in the juices.

Step 4: Finish cooking on the flat top

1. Move the seared patties to the flat cooktop griddle.
2. Continue cooking until the internal temperature reaches 15°F below your desired doneness.
3. For medium-rare, remove the patties at 125°F (they will rise to 135°F after resting).

Step 5: Toast the buns

1. Place the brioche buns cut-side down on the griddle.
2. Toast for 1-2 minutes until golden brown.

Step 6: Assemble the burgers

1. Spread mayonnaise and Dijon mustard on each toasted bun.
2. Place the cooked elk patties on the bottom bun and top with a slice of cheddar cheese.
3. Add arugula, tomato slices, and red onion.
4. Cover with the top bun and serve immediately.

Tips

• Elk meat is lean, so avoid over-mixing the patties to keep them tender.
• Use a meat thermometer to ensure perfect doneness.
• Let the burgers rest for 5 minutes after cooking for the juices to redistribute.
• Add a pat of butter on top of each patty while resting for extra flavor.
• Use high-quality brioche buns to enhance the overall taste experience.

Variations

1. Spicy Elk Burger: Add 1/2 tsp cayenne pepper and 1 tbsp hot sauce to the meat mixture.
2. BBQ Elk Burger: Mix in 2 tbsp BBQ sauce and top with caramelized onions.
3. Mediterranean Elk Burger: Add 1 tsp oregano and feta cheese crumbles.
4. Smoky Bacon Elk Burger: Top with crispy bacon and smoked Gouda cheese.
5. Mushroom Swiss Elk Burger: Sauté mushrooms on the flat cooktop griddle and top with Swiss cheese.

Conclusion

Grilling these Buffalo River Elk Burgers on the Arteflame brings out the best in their natural flavors. By utilizing the high-temperature sear and the precise heat control of the flat griddle cooktop, you get the most tender and juicy elk burgers every time.

Best Pairings

• Sweet potato fries grilled on the flat cooktop
• Grilled corn on the cob with garlic butter
• A crisp Arkansas craft beer
• Grilled asparagus with balsamic glaze
• Homemade coleslaw with a tangy vinegar dressing