Elk patty melts: a wild twist to the classic grilled cheese-meets-cheeseburger. Made with savory elk burger patties, they’re layered with gooey cheese and topped with sweet, caramelized onions, all sandwiched between slices of buttery, golden toast. This delicious combination is the ultimate comfort food, rich and satisfying in every bite!
Recipe Highlights
Ultimate Comfort Food: These patty melts are a bit indulgent, but totally worth it! They are so comforting and delicious! For more nostalgic comfort food, try this classic elk meatloaf.
Gooey Cheese: Gooey gouda cheese melted to perfection is the perfect addition to this sandwich.
Twist on a Classic: The classic patty melt recipe is made with ground beef patties, rye bread, and Swiss cheese. My version has savory elk patties, Texas toast, and gouda cheese. It's the perfect flavor combo and fun alternative to the classic elk burger!
Ingredients
- Ground Elk: Ground elk can be substituted with venison, antelope, beef, etc.
- Texas Toast: Thick-cut slices of bread make for a sturdy base, perfect for achieving a buttery, golden-brown exterior.
- Caramelized Onions: Slowly cooked to release their natural sweetness, caramelized yellow onions add a depth of flavor, perfectly complementing the savory elk patties. If you love the flavor of caramelized onions, try French onion elk meatballs or French onion antelope shanks.
- Gouda Cheese: This creamy, slightly nutty cheese melts beautifully, creating a gooey layer that ties the flavors together. You can use the classic Swiss cheese instead or another melty cheese like American cheese, cheddar, Muenster, etc.
See recipe card for quantities.
Equipment
Recommended
Cast Iron Griddle
If you have a cast iron pan big enough to make 4 sandwiches at once, you can use that. If not, a griddle is super helpful!
How to Make Caramelized Onions
Golden brown caramelized onions add so much flavor to these sandwiches!
- Step 1: Slice the onions from root to tip for a julienne cut.
- Step 2: Heat cast iron pan over medium-low heat. Melt 2 tablespoons of butter and swirl to coat the pan.
- Step 3: Add onions to the pan. Stir to coat in butter.
- Step 4: Cook for 20-30 minutes, stirring every 3-5 minutes or until onions are soft and golden brown. Keep a close eye on them or they will burn. Remove the onions to a bowl and set aside.
How to Make Elk Patty Melts
Follow these simple steps to create the ultimate elk patty melt with layers of gooey cheese, caramelized onions, and buttery Texas toast!
- Step 1: To a medium bowl, add ground meat, garlic powder, onion powder, salt, pepper, Worcestershire sauce, and melted bacon grease.
- Step 2: Mix with your hands until the spices are well combined with the meat. Work quickly because the bacon grease will start to set up. When you're done mixing, the bacon grease should be distributed in small dots throughout the meat.
- Step 3: Divide meat into 4 equal portions and gently roll the portions into balls. Form each ball into a patty by gently squishing it between the palms of your hands. Patties should be about 4-5" in diameter. Using your thumb, place a small dimple in the middle of each patty.
- Step 4: Heat the griddle over medium-high heat. Add 2 tablespoons of butter and spread it evenly over the griddle. Add patties to the hot griddle. Cook for 4 minutes or until the bottom is browned.
- Step 5: Flip and cook an additional 2 minutes, or until the other side is browned and the patty is cooked through. Remove the patties to a plate.
- Step 6: Turn off the heat, wipe off the griddle with a paper towel, and let it cool slightly while you assemble the sandwiches.
- Step 7: Melt 4 tablespoons of butter. Using a pastry brush, brush butter on the outsides of the slices of bread.
- Step 8: Assemble sandwiches: 1 slice of bread (buttered side down), 1 slice of cheese, ¼ of the onions, patty, 1 slice of cheese, and 1 slice of bread (buttered side up).
- Step 9: Place the sandwiches on the griddle and turn on the heat to medium-low. Cook for 4-5 minutes, or until the cheese is starting to melt and the bottom is golden brown. The cooking time will depend on how much your griddle has cooled.
- Step 10: Turn up the heat to medium. Flip and cook an additional 2-3 minutes, or until the cheese is melted and the other side is golden brown.
Pro Tip
Letting the griddle or pan cool down for a bit before toasting the sandwiches helps ensure the cheese melts before the bread gets too browned!
Elk Patty Melt Variations
If you're looking to mix up your elk patty melts, there are plenty of ways to take them in new, flavorful directions. Here are a few fun variations:
- BBQ: Add a tangy BBQ sauce to your melt for a smoky twist.
- Mushroom Swiss: Swap in Swiss cheese and sautéed mushrooms for extra savory goodness.
- Spicy: Add jalapeños and pepper jack cheese for a spicy kick.
Serving Suggestions
Elk patty melts are hearty and versatile, pairing well with crispy fries, tater tots, homemade potato chips or a fresh green salad with homemade honey mustard dressing for a classic diner-style meal. Elevate the dish with a side of tangy coleslaw, sweet potato fries, or roasted veggies. For a gourmet twist, serve alongside a bowl of tomato soup or a savory dipping sauce!
FAQ
Adding fat like melted bacon grease and not overcooking the patties will ensure they are juicy and delicious!
Assembled sandwiches don't reheat well. However, you can make the caramelized onions and elk patties in advance!
To caramelize onions perfectly, slice them thinly, with the grain (julienned) and cook them over low to medium heat in a large skillet with butter. Stir occasionally, allowing the onions to soften and release their natural sugars. This process takes patience—anywhere from 20 minutes to an hour—until they turn golden brown and develop a sweet, rich flavor.
Looking for more burger recipes? Try these:
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Thank you!
Annie
📖 Recipe
Elk Patty Melts
Equipment
- Pastry Brush
Ingredients
Patties:
- 1 lb ground elk (or venison, antelope, etc.)
- 2 tablespoon Worcestershire sauce
- 2 tablespoon bacon grease, melted (use less if your meat has fat ground in)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon table salt
- ¼ teaspoon black pepper
Other Ingredients:
- 4 cups yellow onions, julienned (about 2 medium)
- salt and pepper, to taste
- ½ cup salted butter, divided
- 8 slices Texas toast
- 8 slices Gouda cheese
Instructions
- Thaw ground meat in a paper towel-lined bowl under refrigeration to remove excess moisture. This helps the burger patties stick together.
- To a medium bowl, add ground meat, garlic powder, onion powder, salt, pepper, Worcestershire sauce, and melted bacon grease.
- Mix with your hands until the spices are well combined with the meat. Work quickly because the bacon grease will start to set up. When you're done mixing, the bacon grease should be distributed in small dots throughout the meat.
- Divide meat into 4 equal portions and gently roll the portions into balls.
- Form each ball into a patty by gently squishing it between the palms of your hands. Patties should be about 4-5" in diameter. Using your thumb, place a small dimple in the middle of each patty. If your patties have warmed up, place them in the fridge for 30 minutes to help them stick together. Refrigerate until ready to use.
- Heat cast iron pan over medium-low heat. Melt 2 tablespoons of butter and swirl to coat the pan.
- Add onions to the pan. Stir to coat in butter. Cook for 20-30 minutes, stirring every 3-5 minutes or until onions are soft and golden brown. Keep a close eye on them or they will burn. Remove the onions to a bowl and set aside.
- Heat the griddle over medium-high heat. Add 2 tablespoons of butter and spread it evenly over the griddle.
- Add patties to the hot griddle. Cook for 4 minutes or until the bottom is browned. Flip and cook an additional 2 minutes, or until the other side is browned and the patty is cooked through. Remove the patties to a plate.
- Turn off the heat, wipe off the griddle with a paper towel, and let it cool slightly while you assemble the sandwiches.
- Melt 4 tablespoons of butter. Using a pastry brush, brush butter on the outsides of the slices of bread.
- Assemble sandwiches: 1 slice of bread (buttered side down), 1 slice of cheese, ¼ of the onions, patty, 1 slice of cheese, and 1 slice of bread (buttered side up).
- Place the sandwiches on the griddle and turn on the heat to medium-low. Cook for 4-5 minutes, or until the cheese is starting to melt and the bottom is golden brown. The cooking time will depend on how much your griddle has cooled.
- Turn up the heat to medium. Flip and cook an additional 2-3 minutes, or until the cheese is melted and the other side is golden brown.
- Serve hot and enjoy!
Notes
- Ground elk can be substituted with venison, antelope, beef, etc.
- Thick-cut slices of bread make for a sturdy base, perfect for achieving a buttery, golden-brown exterior.
- Slowly cooked to release their natural sweetness, caramelized yellow onions add a depth of flavor, perfectly complementing the savory elk patties.
- You can use the classic Swiss cheese instead or another melty cheese like American cheese, cheddar, Muenster, etc.instead of Gouda.
- If you have a cast iron pan big enough to make 4 sandwiches at once, you can use that. If not, a griddle is super helpful!
- Letting the griddle or pan cool down for a bit before toasting the sandwiches helps ensure the cheese melts before the bread gets too browned!
Austin Kirchhoff says
If I already have suet mixed into my ground elk should I skip the bacon grease?
And if I don’t have bacon grease would butter or lard work?
Annie Weisz says
Hi Austin! It depends on how much fat you ground into your elk. If you're generally happy with how juicy your burgers normally turn out, I'd skip the bacon grease. If you want to add some more juiciness, add a little bit of bacon grease. You can also use lard or butter. I hope you enjoy the recipe!