Washington Elk Burgers with Smoked Cheddar

Introduction

These juicy, flame-seared Washington Elk Burgers topped with smoked cheddar are grilled to perfection on the Arteflame Grill, bringing out bold, local flavors and locking in delicious juices using the reverse sear method. Whether you're tailgating or enjoying a backyard BBQ, this wild game recipe is all about flavor, technique, and simplicity.

Ingredients

• 2 lbs freshly ground elk meat (locally sourced if possible)
• Salt and cracked black pepper, to taste
• 4 slices smoked Washington cheddar cheese
• 4 brioche buns
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 2 tbsp butter (for the cooktop)
• 1 red onion, sliced into rings
• 1 heirloom tomato, sliced
• Bibb lettuce or arugula
• Optional condiments: aioli, mustard, or BBQ sauce

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a bit of vegetable oil onto three paper napkins.
2. Place the oiled napkins in the center of the Arteflame grill.
3. Stack seasoned firewood over the napkins.
4. Light the napkins with a match and let the fire catch.
5. Allow the grill to heat up for about 20 minutes until the center grill grate reaches over 1,000°F for searing.

Step 2: Prep the elk patties

1. In a bowl, mix elk meat with garlic powder and Worcestershire sauce. Form into four even patties.
2. Season with salt and pepper just before grilling.

Step 3: Sear the elk patties

1. Place the patties on the center grill grate to sear for 1–2 minutes per side. This locks in juices.

Step 4: Finish cooking on the flat top

1. Move the seared patties to the flat cooktop griddle surrounding the grate.
2. Add a dab of butter under each patty for flavor and a perfect crust.
3. Cook until internal temperature is 15°F below desired doneness (pull at 130°F for medium-rare, rest to 145°F).

Step 5: Grill toppings and buns

1. On the outer edge of the flat cooktop, add butter and toast brioche buns until golden.
2. Grill red onion rings until lightly caramelized.
3. Warm tomato slices slightly on the cooler outer edge.

Step 6: Assemble and serve

1. Place patties on toasted buns and top with a slice of smoked Washington cheddar.
2. Add grilled onions, tomato, and lettuce.
3. Drizzle with your favorite condiments and serve immediately.

Tips

• Do not overcook elk—it's lean and tastes best when medium-rare to medium.
• Let meat rest 5–10 minutes off the grill to finish cooking and reabsorb juices.
• Use the center of the Arteflame for high heat searing and the outer cooktop for more controlled roasting.
• Always use butter instead of olive oil; it adds flavor and helps crust formation.
• A meat thermometer ensures perfect doneness every time.

Variations

1. Spicy Jalapeño Elk Burger: Add pickled jalapeños and pepper jack cheese instead of cheddar, and smear chipotle mayo for heat.
2. Mushroom Swiss Elk Burger: Sauté mushrooms on the griddle with butter and top burgers with melted Swiss cheese.
3. Blue Cheese & Bacon Elk Burger: Crumble blue cheese and crisp thick-cut bacon on the burger with baby spinach leaves.
4. Caramelized Apple Elk Burger: Add thinly sliced apples grilled on the flat cooktop and aged cheddar for sweet-savory depth.
5. BBQ Elk Burger: Brush patties with smoky BBQ sauce after searing and top with onion rings and coleslaw.

Best pairings

• Sweet potato fries grilled on the flat top with butter and cinnamon
• Roasted corn with lime and cotija cheese
• Crisp Washington cider or a dark porter beer
• Grilled asparagus or seasonal squash
• Berry salad with goat cheese and nuts for a refreshing side

Conclusion

Grilling these Washington Elk Burgers with smoked cheddar on the Arteflame Grill brings out unbeatable flavor and tenderness. Using a reverse sear preserves the natural taste of elk while giving you the perfect crust. With virtually no clean-up, it’s the ideal way to cook outdoors with ease and style.