This Elk Cheeseburger Pull-Apart Bread is such a simple and easy way to cook up and use elk! Not only that but the cheese and bread combined create the perfect hearty meal. Find out how simple it is to be creative in the kitchen using elk meat with this simple cheeseburger recipe.
When it comes to flavor and taste, you literally can’t top this recipe. It’s not only crazy good and delicious, but you’re going to love the simplicity. I make this year-round because it’s out of this world delicious. You can easily swap in ground venison for this recipe, too.
Ingredients needed
- 1 large round loaf of Italian or sourdough bread
- 1 pound ground elk
- ½ cup mayonnaise
- ¼ cup chopped yellow onion
- ¼ cup chopped dill pickles
- 10 slices of American cheese – cut into small squares
- 2 Tbsp. ketchup
- 2 tsp. yellow mustard
- ½ tsp. pepper
- ½ tsp. Salt
How to make Cheeseburger Pull-Apart Bread with Elk
- Preheat the oven to 350 degrees F.
- Using a serrated bread knife, cut the round bread loaf in a grid pattern, spacing about 1 inch between rows. Be sure not to cut through the bottom crust. Set aside.
- In a skillet, brown the ground elk, then add to a large mixing bowl.
- Combine the remaining ingredients with the ground elk and mix well to combine. Spoon the filling mixture into the cut areas of bread.
- Wrap the loaf loosely in foil and place onto an ungreased baking sheet.
- Bake for 15 minutes, then remove the foil and continue baking for an additional 5 minutes or until the loaf is golden brown and cheese is melted.
- Serve immediately. Top with additional toppings such as diced tomato, chopped lettuce, or additional ketchup and mustard.
Recipe FAQs and Notes
Do you need to drain excess grease from the elk meat?
If there is any grease after cooking the elk in the skillet, go ahead and drain it off so that it won’t make the bread soggy.
Can you use a different type of cheese?
You can if you want! I love using Velveeta because it melts perfectly and adds such a fun flavor. It’s up to you what you want to use.
What toppings pair well with elk meat?
All the toppings! You can literally top with any type of chopped veggies or seasonings that you want! Treat it like ground beef when you think about how toppings will pair with it.
Recipe notes
- For a spicy flavor, add in some cayenne pepper or red pepper flakes!
Recommended kitchen resources for this recipe
Primal Pioneer participates in the Amazon affiliate program. Please see my affiliate disclaimer. As an Amazon Associate, I earn from qualifying purchases.
Enjoy these other Elk recipes
Elk Cheeseburger Pull-Apart Bread Recipe
Elk Cheeseburger Pull-Apart Bread
This simple bread recipe is loaded with flavor!
Ingredients
- 1 large round loaf of Italian or sourdough bread
- 1 pound ground elk
- ½ cup mayonnaise
- ¼ cup chopped yellow onion
- ¼ cup chopped dill pickles
- 10 slices American cheese - cut into small squares
- 2 Tbsp. ketchup
- 2 tsp. yellow mustard
- ½ tsp. pepper
- ½ tsp. Salt
Instructions
- Preheat the oven to 350 degrees F.
- Using a serrated bread knife, cut the round bread loaf in a grid pattern, spacing about 1 inch between rows. Be sure not to cut through the bottom crust. Set aside.
- In a skillet, brown the ground elk, then add to a large mixing bowl.
- Combine the remaining ingredients with the ground elk and mix well to combine. Spoon the filling mixture into the cut areas of bread.
- Wrap the loaf loosely in foil and place onto an ungreased baking sheet.
- Bake for 15 minutes, then remove the foil and continue baking for an additional 5 minutes or until the loaf is golden brown and cheese is melted.
- Serve immediately. Top with additional toppings such as diced tomato, chopped lettuce, or additional ketchup and mustard.
Primal Pioneer is a food blog and public land hunting resource by Mike and Jennifer Shreckengost. We’re a husband and wife team who combined their two passions – a love of the outdoors and food – into a joint effort with Primal Pioneer! You’ll find resources on planning and executing your own DIY over-the-counter public land big game hunt, along with wild game recipes featuring mostly venison and elk.
Leave a Reply