Dairy-Free Juicy Elk Burger
Sink your teeth into this Dairy-Free Juicy Elk Burger, a gourmet twist on the classic burger that’s bursting with flavor and perfectly tailored for those avoiding dairy. Made with lean, protein-packed ground elk, this recipe combines finely chopped onion, minced garlic, and a hint of smoky paprika to create a perfectly seasoned patty with incredible depth. A splash of Worcestershire sauce adds a savory umami kick, while an olive oil-seared crust locks in the natural juices. Topped with crisp lettuce, fresh tomato slices, and creamy dairy-free mayonnaise on a toasted bun, this burger offers a hearty yet healthier bite ideal for dinner, cookouts, or anytime you're craving a unique twist on a beloved favorite. Quick to prepare and perfect for families or foodies, this dish is a standout choice for your dairy-free recipe collection.
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Recipe Information
Ingredients
- 1 pound ground elk meat
- 0.5 medium, finely chopped yellow onion
- 2 cloves, minced garlic
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 0.5 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 4 dairy-free hamburger buns
- 4 lettuce leaves
- 1 large sliced tomato
- 0.5 medium sliced red onion
- 0.25 cup dairy-free mayonnaise
Instructions
In a large mixing bowl, combine the ground elk meat, finely chopped onion, minced garlic, Worcestershire sauce, smoked paprika, kosher salt, and black pepper. Mix gently with your hands or a spatula until all ingredients are well combined, but do not over-mix as this can make the burgers tough.
Divide the meat mixture into four equal portions and shape them into patties about 3/4-inch thick. Press a slight indentation into the center of each patty with your thumb to help them cook evenly and prevent them from puffing up.
Heat a large skillet or grill pan over medium-high heat and add the olive oil. Once the oil is shimmering, add the elk patties.
Cook the patties for about 4-5 minutes on each side, or until they reach an internal temperature of 160°F (71°C). Avoid pressing down on the patties with a spatula, as this will squeeze out the juices.
While the patties are cooking, prepare the buns and toppings. Toast the dairy-free hamburger buns if desired.
Once the patties are cooked, remove them from the heat and allow them to rest for a couple of minutes.
To assemble the burgers, spread a thin layer of dairy-free mayonnaise on the bottom half of each bun. Place a cooked elk patty on top, followed by lettuce leaves, slices of tomato, and sliced red onion.
Place the top half of the bun over the toppings, and serve the burgers immediately. Enjoy your juicy, dairy-free elk burger!
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 2173 mg | 94% | |
| Total Carbohydrate | 137.4 g | 50% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 23.5 g | ||
| Protein | 123.7 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 2446 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
