Elk Patty Melts

5 stars from 1 vote

Elk patty melts combine savory elk patties, gooey cheese, and caramelized onions, all on buttery golden toast. A rich, comforting dish that blends grilled cheese and cheeseburger flavors for a satisfying meal.

Prep Time15

Cook Time45

Total Time1

Course: Main Course, Sandwich

Cuisine: American

Servings:

Calories: 1007kcal

Author: Annie Weisz

Equipment

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!

Nutrition

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