As my friend Mark says, Elk is undoubtedly one of the best exotic game meats, and It’s in the quality range with moose and bison meat. So, when preparing to make this Elk Burger and getting the recipe from my friend Mark, I knew it must be something out of this world.

Just to give you a heads up, these Elk Burgers aren’t your ordinary burgers. These are very expensive at restaurants, like this one at Harbor Light Restaurant is 18$, and that’s a middle price range.

Ingredients

• 1 lb ground elk meat (defrosted, if frozen)

• 1/4 tsp cayenne pepper (optional, for a kick)

• 1/3 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp paprika

• 1 tsp sumac powder

• A pinch of ground cloves

• 3 Tbsp minced fresh parsley

• 2 Tbsp minced red onion

• Optional for juiciness: 1–2 Tbsp olive oil or melted butter, or a small handful of grated cheddar (especially if your elk is very lean)

• Slices of cheddar cheese, for topping (optional)

Instructions

1. Prep the Elk:
   If your elk is frozen, let it thaw completely in the fridge before starting.

2. Mix the Seasonings:
   In a medium bowl, combine the salt, black pepper, paprika, sumac, cayenne (if using), and a pinch of cloves. Add the parsley and onion, and toss everything together.

3. Combine with Meat:
   Add the ground elk to the bowl with the seasonings. If you want extra moisture, mix in a tablespoon or two of olive oil or melted butter. Use your hands to gently combine everything until just mixed—don’t overwork it.

4. Chill:
   Cover and refrigerate the mixture for at least 30 minutes (up to 2 hours if you have time). This helps the flavors blend and makes shaping easier.

5. Form the Patties:
   Shape the elk mixture into burger patties—about 3/4-inch thick works well. If you like, press a slight dimple in the center of each patty to help them cook evenly.

6. Grill:
   Preheat your grill to medium heat and lightly oil the grates. Cook the burgers for about 3–4 minutes on the first side. Flip and cook another 3 minutes, or until they reach your preferred doneness. Elk is best served medium-rare to medium—look for an internal temp of 135–140°F (57–60°C). Avoid overcooking, as elk can dry out quickly.

7. Cheese (Optional):
   In the last minute of grilling, top each burger with a slice of cheddar (if using), and let it melt.

8. Serve:
   Rest the patties for a minute or two before serving. Build your burgers however you like—classic buns, lettuce wraps, or open-faced. Enjoy!

Tips:

• Because elk is so lean, a little extra fat goes a long way for tenderness and juiciness.

• If you’re skipping added fat, just watch your grill time closely and don’t overcook.

Once we take into count how wild game meat compares to beef sold in stores that is hormone-ridden, it’s obvious that elk is the right choice. For each one of these reasons, elk meat has become very popular and still growing in popularity, mainly with people that are health aware. I hope you have enough reasons to truly get your hands on some delicious elk burgers and try this exotic Elk Burger Recipe as soon as possible.

Why Adding Fat to Elk Meat?

The reason is that ground elk meat is indeed lean; the butcher will most likely combine some in suet when processing the elk meat. This is performed to help bind the meat nicely together simply.

But if you’re making your elk burger, think about benefiting from beef fat from your neighborhood butcher. Most butchers will give it for your requirements cost-free or for a lowered price. You’ll need to combine in approx—10% of beef fat with the elk meat. For instance, for each pound of elk meat, mix 1.6 ounces of fat. 

I advise that if you don’t have one in your kitchen, get a kitchen scale; I enjoy working with mine! If you don’t want to deal with a butcher, add 1 -3 TBSP of olive oil to each pound of ground elk burger.

Elk Meat Taste

When people hear the word “venison,” they think of Deer Meat. Can Elk meat be considered venison? We can only find out if we do some research… The truth is that Elk meat is not much different than beef. But it’s a bit sweeter than beef meat.

Interestingly, it doesn’t taste gamey like Deer meat and is ideal for making venison stew. The bad thing is, elk meat may be difficult to find in your local grocery store. In case you do find it, it will, in all probability, be pricy. If, in some cases, you know a hunter who fills your freezer with elk meat, make sure to provide them with a little love at least 😊!

If you feel a bit adventurous, you can try this fantastic Venison Burger recipe. 

How to Season Elk Burgers?

How different is the seasoning for the Elk Burgers from the typical burger recipe? Not very much, but a few of them make quite a difference with their uniqueness. A few of the ingredients I used, and sumac is probably the one you don’t have at your hand, but others are salt, pepper, cloves, onion, and parsley. Let’s just say the outcome was just fantastic.

Serving Suggestions for Elk Burgers

Due to the unique ingredients in this recipe, I don’t recommend the most common ketchup and mustard with your burgers. As an alternative, I’d choose from these: lettuce, mayonnaise, tomatoes, onions, and pickles. You could serve Elk burgers on grilled sourdough, topped with cheddar cheese. Astonishing, it all came together PERFECTLY!

This Hibachi Chicken with Fried Rice is a full chicken dinner that is delicious! With vegetables made restaurant-style, fried rice, and very tender chicken, this hibachi recipe is served with a mustard dipping that is a spicy sauce that teleports you to the Japanese kitchen!

If you’ve visited a Hibachi restaurant, you understand that you’re set for both dinner and a presentation! Initially, I went with my family when I was a teen, and now it is a fun date-night restaurant we like to go to a couple of times a year.

If you’re unfamiliar with Japanese Hibachi or teppanyaki, picture sitting around a sizable, hot hibachi grill in which a chef is standing in the middle, preparing a dinner comprised of meat or seafood, vegetables, and rice. While he makes it, he’s entertaining people with food, knife tricks, and some jokes. It’s fun, and the meals are delicious!

Many times, the terms teppanyaki and hibachi are used as the same, however, traditionally, hibachi is made on a barbecue-type grill using charcoal or gas, and teppanyaki is cooked on a griddle.

Ingredients

For the Fried Rice

• 4 cups cooked rice (preferably day-old for best texture)

• 2 Tbsp avocado oil

• 1 tsp sesame oil

• 1 cup frozen mixed vegetables

• ½ cup diced onion

• 2 large eggs, lightly beaten

• 4 Tbsp soy sauce

For the Chicken

• 1 lb chicken breast, cut into bite-size pieces

• 1 Tbsp avocado oil

• 1 ½ tsp sesame oil

• 3 Tbsp soy sauce

• 1 tsp lemon juice

• 1 Tbsp butter

• Salt and pepper, to taste

For the Vegetables

• 1 Tbsp avocado oil

• 1 ½ tsp sesame oil

• 1 large onion, sliced

• 1 large zucchini, sliced

• 2 cups baby bella mushrooms, sliced

• 1 Tbsp butter

• Salt and pepper, to taste

For the Mustard Sauce

• 2 Tbsp sesame seeds, lightly toasted

• 2 Tbsp dry mustard

• 2 tsp honey

• ½ cup half-and-half

• 1 Tbsp hot water

• ¼ cup soy sauce

• 1 clove garlic, minced

Instructions

1. Make the Fried Rice

1. Heat avocado oil and sesame oil in a large skillet or wok over medium-high heat.

2. Add frozen vegetables and diced onion; sauté for about 3 minutes until the onions begin to soften.

3. Push the vegetables to the side of the skillet. Add the beaten eggs to the empty space and scramble until just cooked through.

4. Stir the vegetables and eggs together, then add the soy sauce. Cook for 1 more minute.

5. Pack the fried rice into bowls to keep warm while you prepare the rest of the meal.

2. Cook the Chicken

1. In the same skillet used for the rice, heat avocado oil and sesame oil over medium-high heat.

2. Add the chicken, soy sauce, lemon juice, butter, salt, and pepper.

3. Cook for 5–6 minutes, stirring only occasionally so the chicken can develop a nice sear.

4. Once fully cooked, transfer to a plate and keep warm.

3. Sauté the Vegetables

1. Heat avocado oil and sesame oil in a separate skillet over medium heat.

2. Add onion, zucchini, mushrooms, butter, salt, and pepper.

3. Cook for 6–7 minutes until the vegetables are tender.

4. Make the Mustard Sauce

1. In a blender, combine toasted sesame seeds, dry mustard, honey, half-and-half, hot water, soy sauce, and minced garlic.

2. Blend until smooth.

5. Serve

• Arrange fried rice, chicken, and vegetables on plates. Drizzle with mustard sauce and sprinkle with extra sesame seeds if desired.

Freezer-Friendly Instructions

1. Cool Completely: Allow chicken, vegetables, and rice to cool before freezing.

2. Portion: Store each component separately in airtight freezer-safe containers or freezer bags.

3. Freeze: Up to 2 months for best quality.

4. Reheat: Thaw overnight in the refrigerator. Reheat in a skillet over medium heat, adding a splash of water or broth to prevent drying out.

💡 Tip: The mustard sauce can be made ahead and stored in the fridge for up to 5 days but doesn’t freeze well due to the dairy content.

Pin the image below if you like this Japanese Hibachi Chicken Recipe!

This heavenly Garlic Parmesan White Sauce has amazing flavors from Parmesan cheese and garlic. Combined with pasta, pour it over some roasted veggies; great as a dipping sauce as well as pizza sauce.

I like to make a sauce that serves multiple purposes. If you like a sauce for all that can be utilized as many things, for dressing roasted veggies, like pasta sauce, that may go with chicken wings as a dipping sauce, lobster ravioli, or put it to use as pizza sauce, ideal in any manner you wish to use it. 

Garlic Parmesan Creamy White Sauce

Garlic and Parmesan cheese are the secret ingredients that can make any dish taste like a culinary work of art.

Garlic and Parmesan cheese can give your dishes a burst of flavor. This dynamic duo will take your cooking to new heights and make your taste buds tingle.

It’s easy and satisfying to make a garlic Parmesan white sauce. You’ll start by making a roux with butter and flour, which will be the base and thickener. Then, you’ll add milk, broth, Parmesan cheese, seasonings, and, if you like, a bit of heavy cream for extra richness.

It’s reminiscent of Olive Garden’s Alfredo sauce but with a distinct twist.

Keep an eye on the sauce as it cooks because it will start to thicken quickly, and you’ll want to take it off the heat just before it reaches the right consistency.

This sauce can be made ahead of time and kept in the refrigerator for 15 days or in a freezer for around 6 months. So, even on your busiest weeknights, you can enjoy a tasty meal.

When you’re ready to use it, heat it up and thin it with milk or stock. You can use it as a pasta sauce, a dipping sauce, or even as a topping for your favorite dishes. The options are endless!

So, why settle for ordinary meals when you can have a flavorful feast every night? Use the magic of garlic and Parmesan cheese to take your cooking to new levels!

Best Way to use Garlic Parmesan White Sauce

This garlic Parmesan white sauce is extremely versatile and may be used as:

• Pizza
• Pasta
• Chicken Wings dipping
• Baked Vegetables
• Potatoes
• Roast Chicken
• Lasagna

Is Garlic Parmesan Sauce Gluten-Free?

We are using flour to thicken the sauce, so it’s not gluten-free. But, if you’re considering a gluten-free sauce, instead of all-purpose flour, use cornstarch.

The Best Way to Store Garlic Parmesan Sauce?

The best way to store this sauce is in the fridge for approximately 15 days, and it could be frozen for up to 6 months.