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Lumberjack Elk Smash Burgers

Lumberjack Elk Smash Burgers

A row of smash burgers sizzling on a hot grill.

If you love the crispy burger patties regularly shlepped out of your favorite fast food joint, this wild game burger recipe is for you. The burger patties you end up with taste best when stacked 2-3 patties high. And the fattier your grind, the better. In this recipe, the meat cooks on a dry cast iron, so it relies on the fat content in the meat to cook. It won’t work well with a 90/10 blend or pure ground venison. Stacked up in between two toasted brioche buns, these burgers won’t disappoint!

A row of smash burgers sizzling on a hot grill.

Lumberjack Elk Smash Burgers

4.34 from 9 votes
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Servings 8


  • Two metal spatulas, preferably without holes


  • 2 lbs 80/20 ground elk or deer
  • PS Seasonings Lumberjack spice blend
  • Salt
  • Brioche buns toasted


  • PS Seasonings Blue Ribbon BBQ Sauce
  • Bacon
  • Sauteed onions
  • Smoked cheddar cheese


  • Preheat a cast iron pan to a very hot temperature. These burgers should cook in seconds, so that cast iron needs to be hot! If not, the burgers won’t fry in their own fat, they’ll steam. 
  • While the cast iron is heating up, shape the meat into 1/4 lb balls. Be careful not to handle the meat too much; the warmth from your hands will begin to melt the fat.
  • I cooked the bacon while I was waiting for my cast iron to preheat, too. When it was done, I browned the onions in the bacon grease. I set both aside to use as toppings later.
  • Once the cast iron is preheated, set a ground elk ball onto the cast iron. Smash it with one spatula while pressing down on it from the top with the other one. The additional pressure helps them flatten out and cook evenly. If you only have spatulas with holes in them, some meat may come through the holes and cause them to lose shape (which I learned the hard way).
  • As each burger is cooked, hit it with the Lumberjack seasoning to taste. Stack as many as you want on a toasted brioche bun and layer on the toppings. Top them with your PS Seasonings Blue Ribbon barbecue sauce and serve with a side of tater tots (or baked mac n cheese, or good ol' french fries). Enjoy!
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