Elk burgers that you buy frozen should be given an overnight thaw in the fridge.

Make 2 to 4 elk burger patties out of the burger (depending on how large you want your burgers).

Elk patties should be seasoned to taste and formed into flat, round patties.

Add a lot of frying oil to the skillet. Heat the grill or skillet to a medium-high setting.

Reminder: To prevent elk burgers from sticking to the grill, oil each patty before grilling.

Each elk burger should be put into the skillet.

Make flat with a spatula.

Burgers shouldn't be moved or flipped until the underside develops a caramelised brown crust.

On the first side, prepare to the desired temperature (timing will depend on size and thickness of your burger).

The second side of each elk burger should be cooked to the proper temperature (timing will depend on size and thickness of your burger).

I start with around 3–4 minutes per side for a half-pound burger and check after that.

The FDA advises cooking ground beef until it reaches a minimum internal temperature of 160 degrees.

Elk burgers should be taken off the grill or griddle and served with desired toppings.