Oklahoma Grilled Elk Burgers on the Arteflame

Introduction

Smoky, lean, and incredibly flavorful, these Oklahoma Grilled Elk Burgers take advantage of the Arteflame grill's 1,000°F searing power for restaurant-quality results. With a rich taste and juicy texture, elk is a fantastic alternative to beef. This recipe showcases how to use the Arteflame grill’s flat cooktop and center grill grate to cook your entire meal outdoors, no pots, pans, or oven needed.

Ingredients

• 2 lbs ground elk meat
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tbsp Worcestershire sauce
• 2 tbsp butter (for griddle)
• 4 brioche buns
• 1 red onion, sliced
• 4 slices sharp cheddar cheese
• Lettuce leaves
• Dill pickles
• 4 tbsp burger sauce (mayo, mustard, ketchup blend)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Place 3 paper napkins in the center of the Arteflame grill.
2. Pour a small amount of vegetable oil on each napkin.
3. Stack firewood on top of the soaked napkins.
4. Light the napkins and allow the wood to burn for about 20 minutes until the grill is hot and ready.

Step 2: Prepare the Elk Patties

1. In a large bowl, combine ground elk, salt, pepper, smoked paprika, and Worcestershire sauce.
2. Form the mixture into four equal-sized patties, slightly larger than your buns (they’ll shrink slightly while cooking). Press a shallow indent in the center of each patty to maintain shape.

Step 3: Sear the Patties

1. Once the grill center grate is red-hot (around 1,000°F), place the patties directly on it.
2. Sear for 1-2 minutes per side to lock in the juices and develop a deep crust.
3. Move them to the surrounding flat griddle cooktop to cook through.

Step 4: Finish Cooking on the Flat Top

1. Add butter to the griddle and place sliced onions beside the patties to caramelize.
2. Grill elk patties on the cooktop until internal temperature reaches 120-125°F for medium-rare. Remove at this point so they finish cooking off the grill to 135°F.
3. Place cheese slices over each patty in the last minute of cooking, allowing to melt.

Step 5: Toast Buns and Assemble

1. Cut brioche buns in half and toast cut-side down on the flat top until golden.
2. Build each burger with lettuce, the elk patty, caramelized onions, pickles, and burger sauce.

Tips

• Elk meat is lean, so avoid overcooking for best flavor and moisture.
• Use butter on the flat top for flavor and a rich golden sear.
• Monitor the flat top’s heat zones — cook more delicate ingredients like onions further from the center.
• Use a digital thermometer to pull patties at 120-125°F; they’ll rise to perfect doneness off the grill.
• Clean-up is a breeze with the Arteflame—just scrape the griddle clean when done.

Variations

1. Spicy Southwest Elk Burger: Add diced green chilies and pepper jack cheese to the patty mix. Serve with chipotle mayo and avocado slices.
2. Mushroom & Swiss Elk Burger: Top with sautéed mushrooms (griddled in butter) and Swiss cheese on rye bread buns.
3. Blue Cheese & Bacon Elk Burger: Crumbled blue cheese and crispy bacon bring salty richness to lean elk meat.
4. BBQ Elk Burger: Mix BBQ sauce into the meat and top with slaw and extra sauce on toasted potato rolls.
5. Breakfast Elk Burger: Add a fried egg and crispy bacon with cheddar and a dab of maple mustard sauce.

Conclusion

These Oklahoma Grilled Elk Burgers are a perfect centerpiece for your next cookout. Lean, packed with deep flavor, and cooked to perfection using the Arteflame grill’s reverse sear method, you’ll never go back to basic burgers again.

Best pairings

• Sweet potato wedges grilled on the cooktop in butter and cinnamon
• Grilled corn on the cob with garlic butter and paprika
• Pickled slaw with apple cider vinegar and carrots
• Cold Oklahoma craft beer like a pale ale or amber lager
• Grilled peaches for dessert with a honey drizzle