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    Peak to Plate » All Wild Game » Elk

    Grilled Elk Burger Sliders with Bacon

    Published: May 24, 2022 · Modified: Oct 7, 2022 by Annie Weisz · This post may contain affiliate links.

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    Jump to Recipe

    What's better than a juicy grilled elk burger with bacon? MINI ELK BURGERS WITH BACON! When else do you get the opportunity to eat 3+ burgers instead of 1? These little sliders are full of flavor and are cheesy, juicy, and delicious. And the bacon? It's the perfect complement for the mini wild game burgers of your dreams. Let's get grilling!

    elk burger slider with fries and beer.
    Jump to:
    • Why This Recipe Works:
    • Ingredient Notes:
    • Equipment Notes:
    • How to remove "off flavors" from ground venison:
    • How to season and shape slider patties:
    • How to grill elk sliders:
    • Putting it All Together:
    • Other Recipes to Try:
    • Recipe FAQ's:
    • Recipe:
    • Grilled Elk Burger Sliders with Bacon

    Why This Recipe Works:

    Normally I'm not a "hide the taste of your venison with bacon" kind of gal, but elk and bacon are a perfect match with these sliders. The flavor of the bacon compliments the juicy burger perfectly without overpowering it. The sharp cheddar cheese melts into the burger and acts as a glue for the bacon on top. Honestly, you could leave it at that and they will be delicious! Or you can top them however you like to make your burgers. Whichever path you choose, you're going to love them!

    Ingredient Notes:

    • Ground Elk: You can use any ground meat in place of ground elk: venison, moose, antelope, beef, turkey, etc.
    • Brioche Rolls: I like to use these brioche rolls for sliders but you can use whatever slider rolls or dinner rolls you prefer.
    • Lard: Lard is an optional ingredient. If your meat doesn't have fat ground in, lard adds juiciness to your burgers. If your meat already has fat ground in, there is no need to add the lard unless you want extra juicy burgers!

    Equipment Notes:

    • Pellet Grill: You can use whatever grill you have, but a pellet grill is great for keeping meat juicy at low cooking temperatures and adds a delicious smokiness to these burgers.
    elk slider burger ingredients with labels.

    How to remove "off flavors" from ground venison:

    Sometimes when you grind a bunch of venison together, some funky flavors end up in the meat. Myoglobin is the liquid that's bound into muscle and when you grind the meat, myoglobin gets released from the muscle cells. If too much of it is left in the meat, it can hold onto some funky flavors that most people refer to as "gaminess." Luckily, there is an easy solution for removing those "off flavors!" As an added bonus, this method removes excess liquid from the meat which also helps burgers stick together better!

    ground elk on paper towel.
    Place ground meat into a paper towel-lined bowl. You can do this when the meat is just thawed enough to pull out of the package or after it's fully thawed.
    elk meat on soaked paper towels.
    Wrap paper towels around the meat and flip the meat over, seam side down.
    elk meat on soaked paper towels in bowl.
    Refrigerate for at least 2 hours, preferably overnight.
    opening soaked paper towels with elk meat.
    Remove paper towels and discard. Excess liquid and funky flavors are left in the paper towels and not in your meat!

    How to season and shape slider patties:

    Seasoning your meat well is a very important step in making the best burgers. A simple blend of garlic powder, onion powder, salt, pepper, and Worcestershire sauce adds delicious flavor to your burgers without overpowering them. See below for how to season and shape your slider patties:

    pouring spices onto ground elk meat.
    Pour spices over ground meat.
    pouring worcestershire sauce over ground elk meat.
    Pour Worcestershire sauce over ground meat.
    pouring melted lard over ground elk meat.
    Pour melted lard over meat. Skip this step if your meat has fat ground in.
    mixing spices into ground elk meat.
    Mix together with your hands. Work quickly, as the lard will begin to set up as it mixes into the cold meat.
    mixing elk burger patty mix in bowl.
    Mix until spices and lard are well-distributed throughout the meat.
    4 burger balls on parchment paper.
    Divide meat into 4 equal portions.
    3 large and 3 small burger balls on parchment paper.
    Divide each portion into 3 smaller equal portions.
    12 slider burger balls on parchment paper.
    You should have 12 balls total.
    rolling burger balls in hands.
    Roll each ball between your hands as if you were making a meatball.
    making burger patties with hands.
    Smash ball into a burger patty.
    elk slider patty in hand.
    Patty should be about the size of the palm of your hand, 2.5-3" in diameter.
    putting dimple into burger patty with thumb.
    Using your thumb, place a dimple in the center of the patty. This helps keep the burger flat instead of shrinking when you grill it.
    slider patties with dimples on pan.
    Now you're ready to get grilling!

    How to grill elk sliders:

    Now that you've done the hard work, it's time for the fun part - grilling! One of the best parts about these burgers is that they cook very quickly so you can go from prepping to dinner in no time! Follow the simple instructions below for grilling:

    placing slider patties onto grill.
    Preheat grill to 350°F. Place patties on grill and cook for 4 minutes or until browned on the bottom.
    placing cheese slices on grilled patties.
    Flip and immediately add cheese. They cook quickly so you want to give the cheese enough time to melt.
    sliders with melting cheese on grill.
    Cook for an additional 2 minutes or until cheese is melted. That's it! Take them off and assemble your sliders.

    Putting it All Together:

    You have your cheesy grilled patties and all your toppings at the ready, now it's time to assemble! You can build your sliders however you'd like, but here's how I like to do it. Spread a generous layer of mayo on the brioche rolls. Place the burger patties on the bottom halves of the rolls. Top with 1 slice of bacon (broken into halves or thirds). Add lettuce, onion, and tomato on top. Add ketchup and mustard. Place the top halves of the rolls on top. Place a sandwich pick in each burger to hold them together. These juicy little morsels are best served with seasoned fries and a cold lager. Enjoy!

    elk burger sliders on wood board.

    Other Recipes to Try:

    • stack of elk quesadillas with guacamole.
      Ground Elk Quesadillas
    • cooked venison Italian sausage in bowl.
      Ground Venison Italian Sausage
    • venison philly cheesesteak on wood board.
      Venison Philly Cheesesteak
    • 3 venison burger sliders on slate board.
      Venison Burger Sliders

    Recipe FAQ's:

    Do I need to add fat to ground elk meat?

    Elk meat doesn't need fat to be delicious! But, you can add fat to it if you're looking for extra juiciness.

    What do elk burgers taste like?

    Elk meat is quite a bit leaner than beef. It has a milder flavor than other game meats like deer or antelope. Many people say that it tastes like beef but it has its own unique flavor profile that is mild and delicious!

    How do you keep elk burgers from falling apart?

    Thawing ground meat on paper towels helps remove excess moisture from the meat and leaves the meat with a stickier texture. This helps immensely in keeping burger patties from falling apart.

    If you make this recipe, please leave a star rating at the bottom of the page! This provides helpful feedback to me and fellow readers. And if you want more delicious, wild game recipes you can subscribe to my newsletter and follow along on Instagram and Pinterest!

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    Recipe:

    elk burger slider with fries.

    Grilled Elk Burger Sliders with Bacon

    Annie Weisz
    These mini bacon cheeseburgers are juicy, flavorful, and so fun to eat! They cook quickly and are the perfect summer meal!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 6 mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 972 kcal
    Prevent your screen from going dark

    Equipment

    • pellet grill (or your preferred grill)

    Ingredients
      

    Burger Patties:

    • 1 lb ground elk (or venison, moose, antelope, etc.)
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • 2 tablespoon worcestershire sauce
    • 2 tablespoon lard, melted (only needed if your meat doesn't have fat ground in)

    Other Ingredients:

    • 12 brioche slider rolls, cut in half
    • 12 slices bacon, cooked, broken into halves or thirds
    • 6 oz sharp cheddar cheese, cut into 24 rectangle slices (from an 8 oz block)
    • 6 campari tomatoes, sliced
    • ¼ head leaf lettuce
    • ¼ yellow onion, sliced
    • mayonnaise
    • ketchup
    • mustard

    Instructions
     

    Grilling:

    • Preheat grill to 350°F.
    • To a medium bowl, add ground meat, garlic powder, onion powder, salt, pepper, and worcestershire sauce.
    • Pour melted lard over the top. (skip the lard if your meat has fat ground in) Mix with your hands until spices are well-combined with the meat. Work quickly because the lard will start to set-up. When you're done mixing, the lard should be distributed in small dots throughout the meat.
    • Divide meat into 4 equal portions. Then divide each portion into 3 equal portions. You should have 12 pieces of meat total.
    • Roll each piece of meat into a ball, then form into a patty by squishing it between the palms of your hands. Patties should be about 2.5-3" 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.
    • Place patties on preheated grill. Cook for 4 minutes or until browned on the bottom.
    • Flip burgers and immediately top with 2 slices of cheese per burger. Cook for an addiitonal 2 minutes or until cheese is melted and burgers are cooked through. Remove to a plate and assemble burgers.

    Assembly Suggestions:

    • You can assemble your burgers however you'd like but this is how I like to do it!
    • Spread mayo on brioche rolls. Place burger patties on bottom halves of rolls. Top with 1 full slice of bacon per slider.
    • Add lettuce, onion, and tomato on top. Add ketchup and mustard. Place top half of rolls on top. Place a sandwich pick in each burger to hold them together. Enjoy!

    Notes:

    • Thaw your meat on paper towels to help remove off flavors. This also removes excess liquid which helps to keep your patties from falling apart.
    • If your meat has fat ground in, there is no need to add the lard. But it adds juiciness to burgers that don't already have fat.
    • Since sliders are so small, they cook quickly. Make sure you add the cheese as soon as you flip them so they don't overcook.
    • If you're not using a pellet grill, you can turn up the temperature.

    Nutrition

    Calories: 972kcalCarbohydrates: 49gProtein: 52gFat: 63gSaturated Fat: 25gPolyunsaturated Fat: 7gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 165mgSodium: 1524mgPotassium: 990mgFiber: 5gSugar: 5gVitamin A: 2900IUVitamin C: 17mgCalcium: 500mgIron: 8mg
    Nutrition Information Disclosure
    Love this recipe?Mention @peak.to.plate on Instagram and tag #peaktoplate
    Jump to:
    • Why This Recipe Works:
    • Ingredient Notes:
    • Equipment Notes:
    • How to remove "off flavors" from ground venison:
    • How to season and shape slider patties:
    • How to grill elk sliders:
    • Putting it All Together:
    • Other Recipes to Try:
    • Recipe FAQ's:
    • Recipe:
    • Grilled Elk Burger Sliders with Bacon

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    • placing pickled mustard seeds on baguette with elk bone marrow.
      Roasted Elk Bone Marrow with Pickled Mustard Seeds
    • stack of mini elk steak sandwiches.
      Mini Elk Steak Sandwiches with Horseradish Cream Sauce

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    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

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