If you purchase frozen elk burgers, allow to slowly defrost in the refrigerator overnight.
Divide burger into 2 to 4 elk burger patties (depending on how large you want your burgers).
Form into round flat patties and season elk patties as desired.
Generously add cooking oil to skillet. Heat skillet or grill to medium-high heat.
Note: If you are grilling elk burgers, coat each patty with oil so it does not stick to the grill.
Place each elk burger into the skillet.
Flatten with spatula.
Do not move or flip burgers until the bottom forms a caramelized brown crust.
Cook to desired temperature on the first side (timing will depend on size and thickness of your burger).
Flip each elk burger and cook to desired temperature on second side (timing will depend on size and thickness of your burger).
For a half-pound burger, I start with about 3-4 minutes per side and check.
Note: FDA recommends cooking ground beef to an internal temperature of at least 160 degrees.
Remove elk burgers from skillet or grill and serve with toppings of choice.