Juicy Juicy Elk Burger Recipe – State of Dinner (2024)

FAQs

What is the secret to juicy burgers? ›

Choose mince that is from the leg meat. The meat from these cuts has more fat, and it's therefore more flavourful and moist. You can also add finely chopped bacon to increase that juicy texture. Otherwise, using whole breast or thigh cuts of chicken instead of using mince can give you a juicier result.

Elk burgers are best when cooked to medium at an internal temperature of 140-145 degrees Fahrenheit. If you've added pork fat to your ground elk meat, it's essential to cook it to at least 145 degrees Fahrenheit as that is the safe internal cooking temperature for pork.

The secret to keeping your elk burger from falling apart is to press it tightly into a patty, and then make an indention in the middle with your thumb. This will allow the burger to expand without falling apart. Some add bread crumbs and eggs to their burgers, but this is not necessary.

Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully. The other thing you can do is add canned, drained, crushed black beans or chickpeas to the hamburger. The starch from the beans will bind the meat together and add an interesting taste.

Add the fat you seek directly to the meat. Butter is readily available, affordable, and adds moisture and fat to beef — making for a tender, juicy burger.

Elk is very lean, and as such is best enjoyed rare to medium-rare. When cooking elk steaks, a short duration, high-temperature sear is ideal, locking in the elk's natural juices without drying it out. An internal temperature of 120-125 degrees is best, with a resting period of at least 5 minutes.

Steaks, roasts and even ground elk can be served a little pink. Consider cooking it to between 130 and 140 degrees. Elk is less fatty than beef. Elk burgers include a little more fat in the grinds, but elk steak has very little marbling.

Re: Elk Grind Mix? & %

For deer my first choice is to add prime steak fat trimmings at 10-15%. 2nd Choice is the most fatty pork shoulder I can find at the same %. We tried cheap bacon for a couple years, but it got old. I love bacon, but some dishes don't benefit from bacon.

You will need a ratio of 7-10 percent fat to game burger. Grind the fat first and then sprinkle it in as the meat is ground. This isn't an exact science. Customize for your taste.

What is the best fat mix for burgers? ›

A fat ratio of 15-20% hits the sweet spot, delivering a burger that's juicy, flavorful, and satisfying without being overly greasy. So, the next time you're in the kitchen, remember: the magic is in the fat ratio.

Bind the patty together

If you're going for a leaner meat or adding bulky ingredients (eg spring onions, onions, chillies), add an egg and a handful of breadcrumbs to bind the burgers.

If you flip it more than one time, it may fall apart on the grill. One flip! eggs and breadcrumbs are for meat loaf. you want a good 80/20 lean to fat beef ratio, you want to have a good skillet or griddle temp going—a good temp—and you want to have a good spatula for flipping the patty when it's time to flip it.

The most likely cause is that your meat is too lean. Fat is required to help hamburger hold together.

Blue cheese, grilled pineapple, or avocado will add a lot of flavor to a classic hamburger. Many, if not all, of these ingredients can already be found in your kitchen and pantry.

If you've cooked your burgers ahead of time and won't be serving them right away, there is one secret trick to making sure they don't dry up: wrap them in parchment paper.