Kitchen Adventures || Itty Bitty Elk Burgers

I’m back! It was a couple of weeks without recipes over the holidays, but honestly I didn’t cook that much either. We had SO MUCH FOOD over the holidays with family and had left overs and everything else.

We had an awesome time, but man… I’m glad to be home and getting back into a normal schedule/routine. Maybe I’m just a creature of habit… or I’m boring…. but I like routine.

Back to the grind means back to the kitchen! I’m coming back to the Force of Nature stuff here because I’ve been thinking about this elk for weeks so I figured it would be a great return to the blog.

The measurements in this recipe made 4 sliders so if you plan to do this with leftovers in mind, I’d double it. Otherwise this was a great dinner! It felt decadent and fancy, but y’all…. this. was. easy.



Stuffed Elk Sliders


For the sliders
1 Package Force of Nature Elk (y’all know you can get this AT the gym, right?)
2 ounces of brie – remove the rind and cut up into small cubes – you can sub any cheese you like, but this was awesome (or no cheese if you prefer)
1/2 tsp pink salt
1/2 tsp black pepper (if you can get smoked black pepper I highly recommend it!)
Olive oil
Mini buns – I used whole wheat

For the sauce – Do not skip this… maybe make extra to dip your sweet potato fries in….
1/2 cup mayo
1 clove of garlic – minced
1/2 TBSP lemon juice
1/2 TBSP olive oil
1/2 TBSP dried tarragon
pinch of sea salt

We served these with sweet potato fries that I baked in coconut oil and sprinkled with paprika.


We don’t have a grill at the moment, but you could absolutely grill them. If you’re going the oven route, preheat the oven to 475 with a cast iron griddle plate inside.

If serving with baked sweet potato fries, cut, coat and start those in the oven first on a lined cookie sheet. Bake to your liking and sprinkle with paprika.

In a bowl, mix the ingredients for the sauce well until combined. I actually threw mine in the food processor, but up to you. Cover and put in the fridge until you’re ready for it.

In another bowl, season the elk with salt and pepper and divide into 8 equal parts. You’ll use two parts for each burger. With 1 part, form a small patty and place a couple of small chunks of brie in the middle. Cover with another patty and press so the edges combine leaving you with 1 small patty with cheese hidden nicely in the middle. Once you’ve made 4 stuffed patties, brush each on both sides with olive oil.

Place the patties on the grill plate and grill for about 4 min/side or to your liking! This got me to about medium/well in my oven. Cook them the same way you’d cook your favorite burger.

Assemble your sliders and enjoy!

I served these on wheat buns with some arugula, red onion, and tomato. Next time, I’ll definitely double the recipe!