I don’t expect everyone to make these burgers with elk, but if you can get your hands on ground elk, I highly recommend trying it. Elk burgers are rich, satisfying, and a little different from the usual beef burger, while still being simple enough for a relaxed weeknight dinner or a summer cookout. Game meat in general is an underrated source of protein, and it works beautifully in recipes that benefit from bold seasoning and a clean, savoury flavour.
One of the reasons I enjoy cooking with elk, venison, bison, and other game meats is that they bring something unique to the table. They are often naturally lean, deeply flavoured, and a great alternative when you want a burger that feels hearty without being heavy. Depending on where you shop, ground game meat is becoming easier to find in grocery stores, farmers’ markets, butcher shops, and online meat suppliers. In many cases, it may be wild, grass-fed, and raised without hormones or antibiotics, which makes it especially appealing if you are looking for a paleo or Whole30-friendly burger option.
If you are in the Toronto area, the frozen meat section at Farm Boy in Etobicoke is worth checking. They usually carry several types of ground game meat, along with stew cuts. Ground venison, bison, elk, and wild boar can often be found at a price that is comparable to, or sometimes better than, many organic or grass-fed beef options at butcher shops and farmers’ markets. Availability will always depend on your location and the season, but it is worth asking your butcher if you do not see it in the case.
If elk is not available, this Whole30 game burger recipe also works well with ground venison or bison. Ground beef is another good substitute, and lamb can work if you enjoy its richer flavour. I would not make this particular burger with lean white meat such as turkey or chicken because the seasoning is quite bold. The smoked Spanish paprika has a deep, smoky flavour that can overpower milder meat. Elk, on the other hand, stands up to the spice beautifully. Its slightly sweet, robust flavour pairs especially well with the warmth of paprika, garlic powder, and freshly cracked black pepper.
The toppings are just as important as the burger itself. Game meat is usually full of flavour but lower in fat than a standard beef burger, so the right toppings help create balance. Pickles bring acidity and crunch, tomatoes add juiciness, caramelized onions contribute sweetness and richness, and homemade Dijonnaise ties everything together with a creamy, peppery finish. The combination is simple, but it makes every bite taste layered and complete.
Instead of a traditional bun, I like serving these elk burgers in crisp iceberg lettuce wedges. The lettuce adds a refreshing crunch, keeps the burger Whole30 and paleo-friendly, and makes the meal feel lighter without taking away from the flavour. It also gives you a sturdy, refreshing base for all the toppings, especially when the burger is juicy and the onions are soft and sweet.
These Whole30 elk burgers with caramelized onions and Dijonnaise are ideal for grilling season, but they are just as enjoyable any time you want a satisfying burger without bread. They are smoky, savoury, tangy, and fresh all at once. Whether you make them with elk, venison, bison, or beef, the result is a flavour-packed game burger that feels special without being complicated.
I hope you enjoy these game burgers as much as I do.
Elk not your thing or hungry for more options?
Try these burgers with ground beef, venison, bison, or lamb for another paleo and Whole30-friendly option.
Whole30 Elk Burgers with Caramelized Onions and Dijonnaise
Ingredients
- 1 lb ground game meat, such as elk, venison, or bison
- ¼ cup flat leaf parsley, finely chopped
- 1 tsp spicy smoked Spanish paprika
- 1 tsp garlic powder
- 2 red onions
- ½ cup compliant mayonnaise
- ¼ cup Dijon mustard
- 2 tbsp extra virgin olive oil
- 1 tsp avocado oil
- kosher salt
- freshly cracked black pepper
- sliced pickles, for garnish
- sliced tomatoes, for garnish
- iceberg lettuce wedges, for serving