Wood-Fired Kentucky Elk Burgers

Introduction

Experience the bold flavors of wood-fired Kentucky elk burgers, grilled to perfection on the Arteflame. This recipe brings out the rich and juicy taste of elk, seared over 1,000°F flames for a steakhouse-quality crust and finished on the flat griddle cooktop for ultimate tenderness.

Ingredients

• 2 lbs ground Kentucky elk meat
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon Worcestershire sauce
• 2 tablespoons butter
• 4 brioche buns
• 4 slices cheddar cheese
• 1 large tomato, sliced
• 1 small red onion, thinly sliced
• 4 lettuce leaves
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon ketchup

Instructions

Step 1: Prepare the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the oil-soaked napkins.
3. Light the napkins and allow the grill to heat for about 20 minutes until the center grate reaches over 1,000°F.

Step 2: Form and season the elk burger patties

1. In a large bowl, combine ground elk meat, salt, black pepper, garlic powder, onion powder, and Worcestershire sauce.
2. Mix well and form into four equal-sized patties.

Step 3: Sear the burgers on the center grill grate

1. Place the elk burger patties on the center grill grate for a high-temperature sear.
2. Sear each side for about 2-3 minutes to develop a deep, steakhouse-quality crust.

Step 4: Move burgers to the flat cooktop

1. After searing, move the patties to the griddle cooktop to finish cooking.
2. Cook until the internal temperature reaches 15°F below your desired doneness.
3. Add a slice of cheese on top of each patty during the final minutes of cooking.

Step 5: Toast the buns and assemble the burgers

1. Butter the brioche buns and place them on the griddle cooktop until golden brown.
2. Mix mayonnaise, Dijon mustard, and ketchup to create the burger sauce.
3. Spread the sauce on the toasted buns.
4. Layer lettuce, tomato, the cooked elk patty, and red onion.
5. Place the top bun and serve immediately.

Tips

• Use a meat thermometer to check doneness – 130°F for medium-rare, 145°F for medium.
• Remove burgers from the grill when they are 15°F below the target temperature to allow carryover cooking.
• Let the patties rest for a few minutes before serving for optimal juiciness.

Variations

• Spicy Elk Burgers: Add 1 teaspoon cayenne pepper and top with jalapeño slices.
• BBQ Elk Burgers: Substitute Worcestershire sauce with 2 tablespoons of your favorite BBQ sauce.
• Bacon and Blue Elk Burgers: Add crumbled blue cheese and crispy bacon.
• Mediterranean Elk Burgers: Mix in feta cheese, oregano, and serve on a pita with tzatziki sauce.
• Mushroom Swiss Elk Burgers: Top with sautéed mushrooms and Swiss cheese.

Best pairings

• Sweet potato fries grilled on the flat cooktop
• Grilled corn on the cob with garlic butter
• Charred Brussels sprouts with balsamic glaze
• A cold Kentucky bourbon or craft beer
• Homemade coleslaw with a tangy dressing

Conclusion

Grilling Kentucky elk burgers on the Arteflame ensures rich, smoky flavor with perfect juiciness. Enjoy experimenting with different variations and serve them fresh off the grill!