Easy Wrapped Elk Mushroom Swiss Burgers for Family Dinners
Wrapped Elk Mushroom Swiss Burgers are a game-changing twist on the classic burger and just another fun way to cook up wild game. This recipe puts a playful spin on dinnertime while showcasing how versatile ground game meat can be. It’s easily adaptable—swap in different game meats, cheeses, or fillings based on what you have on hand and what flavors you love.
These ground elk burgers are not only delicious but also incredibly easy to make. With just a few simple steps, they bake in the oven until golden and bubbly, delivering a juicy, flavor-packed burger that’s perfect for busy weeknights or casual family dinners.
Looking for another creative take on ground game? Try my Puff Pastry Antelope Cheeseburgers. They follow a similar method but use flaky puff pastry to wrap a savory filling of Canadian bacon and mozzarella cheese for an extra-special, comfort-food twist.
Don’t have ground elk on hand? No problem. This recipe works just as well with ground venison, antelope, or even bison, making it a hearty, flexible option for anyone who loves experimenting with wild game in the kitchen.
A Fun, Kid-Friendly Twist on Wild Game
These wrapped burgers are also a fun option for kids, making dinner feel more like a hands-on treat than a traditional meal. The wrapped, pocket-style presentation is easy to eat and perfect for little hands, and you can customize the fillings to match familiar flavors they already love. For a kid-friendly twist, try making a pepperoni-style puff pastry burger by adding sliced pepperoni and mozzarella or provolone cheese to the ground meat before wrapping it in pastry. Serve it with a little marinara on the side for dipping, and you’ve got a playful, pizza-inspired wild game dinner that’s sure to be a hit with the whole family.
Defrost the refrigerated pie crust and preheat the oven to 375°F.
Heat a skillet over low heat. Add 2 tablespoons butter, olive oil, mushrooms, onions, and rosemary. Cook until the onions are caramelized, then remove from heat.
In a bowl, season the ground elk with granulated garlic, salt, and pepper. Form 4 equal-sized patties and set aside.
On a clean surface, roll out the pie crust and divide it into 4 equal sections. In the center of each section, layer a slice of Swiss cheese, the mushroom-onion mixture, and an elk patty.
Pull the corners of the pie crust up around the burger and flip so the seam is on the bottom. Place on a parchment-lined baking sheet.
Melt remaining butter and brush the tops of the wrapped burgers. Sprinkle with sesame seeds.
Bake for 45 minutes, or until golden brown. Let cool slightly before serving.
Cooking should always be fun, creative, and a little experimental—especially when it comes to wild game. Every kitchen, palate, and lifestyle is different, and that’s what makes cooking so enjoyable. Don’t be afraid to swap ingredients, adjust seasonings, or try new techniques to make a recipe your own. Whether you follow a recipe exactly or use it as inspiration, there’s truly no wrong way to cook. The best meals are the ones that fit your taste, your schedule, and the people gathered around your table.
More Delicious Wild Game Burger Recipes to Try
If you love these wrapped elk burgers, you’ll also enjoy other wild game burger recipes like puff pastry antelope cheeseburgers or hearty ground venison sliders. Each recipe uses simple steps and flavorful ingredients to turn lean game meat into crowd-pleasing meals. Explore my full collection of wild game burger recipes for more inspiration and tips for cooking with elk, venison, antelope, and bison.
Wrapped Elk Mushroom Swiss Burgers
Ingredients
- 1 lb ground elk (or substitute with venison, antelope, or bison)
- 1 pre-made refrigerated pie crust, defrosted
- 6 brown whole mushrooms, thinly sliced
- 1/2 white onion, thinly sliced
- 4 Swiss cheese, slices
- 1/4 tsp fresh rosemary, finely diced
- 4 tbsp unsalted butter, divided
- 1 tbsp extra virgin olive oil
- 1 tsp granulated garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp sesame seeds
Instructions
- Defrost the refrigerated pie crust and preheat the oven to 375°F.
- Heat a skillet over low heat. Add 2 tablespoons butter, olive oil, mushrooms, onions, and rosemary. Cook until the onions are caramelized, then remove from heat.
- In a bowl, season the ground elk with granulated garlic, salt, and pepper. Form 4 equal-sized patties and set aside.
- On a clean surface, roll out the pie crust and divide it into 4 equal sections. In the center of each section, layer a slice of Swiss cheese, the mushroom-onion mixture, and an elk patty.
- Pull the corners of the pie crust up around the burger and flip so the seam is on the bottom. Place on a parchment-lined baking sheet.
- Melt remaining butter and brush the tops of the wrapped burgers. Sprinkle with sesame seeds.
- Bake for 45 minutes, or until golden brown. Let cool slightly before serving.
Notes
- Meat alternatives: Ground venison, antelope, or bison work perfectly.
- Cheese options: Try cheddar, Pepper Jack, or Gruyère for different flavor profiles.
- Serving suggestions: Pair with roasted vegetables, a fresh salad, or your favorite dipping sauce.
- Make-ahead tip: Assemble burgers in advance and refrigerate until ready to bake.
Wild Game Cuisine Cookbook
For hunters, home cooks, and wild game enthusiasts alike, my Wild Game Cuisine Cookbook is packed with recipes, tips, and techniques to make the most of your harvest. From elk and venison to antelope and duck, this cookbook offers approachable, flavorful recipes for every meal—from hearty dinners to creative appetizers. Whether you’re new to cooking wild game or looking to elevate your skills, it’s a go-to resource for turning lean, flavorful meats into memorable, family-friendly dishes. Grab your copy today and start bringing the best of the wild to your table!