Carnivore's Kitchen | March 29, 2023

Michael Vialpando


  • 2 Lbs Ground Elk Burger (or any ground venison, at least 10 % fat)
  • 1 t Kosher Salt
  • 1 T Black Pepper
  • 2 Cloves Garlic (Minced)
  • 1 t Paprika
  • 1 pinch of cayenne
  • 6 Brioche Hamburger Buns
  • 6 slices swiss cheese
  • Crispy Jalapenos from the Grocery (French’s Brand or similar)
  • Favorite BBQ sauce
  • Avocado
  • 1 lb Bacon
  • Lettuce


  1. Combine the ground elk, and all the seasonings into a bowl and mix by hand till fully incorporated.
  2. Form the burger into 1/3 pound patties, take time to evenly form them, shoot for between ½ and ¾ inches thick. Patties should be slightly larger than the size of the bun. Place on a cookie sheet, and into the fridge for at least 30 minutes to rest.
  3. Cook your bacon, this is a good thing to do while the burgers are resting, the quickest way being to do it in the oven. Place bacon strips on a cookie sheet, and into a 400*F oven. Cooking varies with bacon preference, but if you like it crispy like myself, 15-20 minutes should do the trick. Best bet is to just keep an eye on it, periodically turning them. When cooked, pull from the oven and place on some paper towels.
  4. When the patties have rested, it’s time to grill. Place burgers on the hottest part of the grill, the use of a pellet can add a great smokey flavor. Grill for about 4 minutes per side, watching carefully for any flame up. When the burgers are finished, add the swiss cheese to the tops, and close the grill for 1 minute to melt the cheese. Then, carefully pull the burgers from the grill and place on a cookie sheet.
  5. Time to assemble! Quickly layer the lettuce, patties, bacon, crispy jalapenos, BBQ sauce, then top with sliced avocados. Serve hot, so that the cheese is still nice and melted. It’s a BIG burger for sure, but if you can stretch your teeth around it, you’ll be glad you did!!!!