Daily Flavor

A burger with a twist

You won't find any beef here! Go outside the box and try using elk meat for burgers. We think you'll love this burger piled high with onion rings and other tasty toppings.

 Elk burgers topped with onion rings

If you're one of the lucky ones who can get their hands on some ground elk, try this burger today. Just remember that elk is very lean so be careful not to overcook it!

Elk burgers topped with onion rings

Serves 5-6


For the onion rings

  • 1 whole yellow or sweet onion, sliced into thick rings and separated
  • 3/4 cups whole wheat flour
  • 1/3 cup whole milk
  • Peanut oil, for frying

For the burgers

  • 2 pounds ground elk
  • Kosher salt
  • Freshly ground black pepper
  • 2-3 tablespoons extra-virgin olive oil
  • Whole-wheat buns

Suggested toppings

  • Sliced cheese
  • Bacon
  • Tomato slices
  • Sliced dill pickles
  • Lettuce
  • Mayonnaise
  • Dijon mustard
  • Ketchup


For the onion rings

  1. Heat several inches of oil in a deep pan.
  2. Make the batter by mixing together the flour and milk. (It will be a fairly thick concoction so it sticks to the onions.)
  3. Dip the onion rings into the batter to coat and then carefully drop into the hot oil. Do this in batches so you don't crowd the pan.
  4. Fry until golden brown and then carefully remove with tongs or a slotted spoon and place on a paper towel to drain.

For the burgers

  1. Combine the elk meat with a sprinkle of salt and pepper and the olive oil.
  2. Shape into 5-6 even balls and then shape each into a patty.
  3. Heat a grill to medium-high.
  4. Place the patties on the grill and cook about 4-5 minutes on each side. If adding cheese, place the cheese on the patties during the last minute or two of cooking.
  5. Serve on toasted whole-wheat buns with onion rings on top. Garnish with additional toppings of your choice.

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