Smoky Alaskan BBQ Caribou Burgers on the Arteflame Grill

There is something primal and deeply satisfying about cooking game meat over an open fire. Caribou, a staple of Alaskan cuisine, offers a lean, rich flavor that surpasses beef in depth and nutrition. However, its naturally low fat content makes it tricky to cook without drying it out. That is where the Arteflame grill shines. Its unique plancha-style searing locks in juices while imparting that unmistakable wood-fired smokiness that standard propane grills simply cannot replicate. This recipe transforms wild-caught caribou into the ultimate BBQ burger—tender, juicy, and packed with rustic seasonings. Whether you hunted the meat yourself or sourced it from a specialty butcher, these burgers bring the rugged spirit of the North right to your backyard kitchen, offering a culinary adventure that is both sustainable and delicious.

Ingredients

The Meat Blend

• 1 lb Ground Caribou meat (substitute venison or elk if necessary)
• 1/2 lb Smoked Bacon (finely minced or ground to add essential fats)
• 1/2 cup Yellow Onion, finely diced
• 2 cloves Garlic, minced

Seasoning & Sauces

• 1 tbsp Worcestershire sauce
• 1 tsp Smoked Paprika
• 1 tsp Sea Salt (adjust to taste based on bacon saltiness)
• 1/2 tsp Freshly Ground Black Pepper
• 1 tbsp Olive Oil (for coating the grill surface)

Assembly

• 4 Brioche or Potato Buns
• 4 slices Sharp Cheddar or Pepper Jack cheese
• Fresh lettuce, tomato slices, and red onion for topping
• Mayonnaise or your favorite BBQ sauce

Instructions

Step 1: Prepare the Fire

1. Start by building a medium-sized fire in the center of your Arteflame grill using hardwood charcoal or dry firewood.
2. Allow the grill to heat up for about 15 to 20 minutes. You want the heavy steel cooktop to reach a searing temperature. The center will be the hottest, with the outer edges providing a cooler zone for controlled cooking.
3. While the grill heats, scrape the cooktop clean and apply a thin layer of olive oil to season the steel.

Step 2: Mix the Patties

1. In a large mixing bowl, combine the ground caribou and the finely minced bacon. The bacon is crucial here; it adds the fat content needed to keep the lean game meat moist and tender.
2. Add the diced onion, minced garlic, Worcestershire sauce, smoked paprika, salt, and pepper.
3. Gently mix the ingredients with your hands until just combined. Avoid overworking the meat, as this can lead to a tough burger texture.

Step 3: Form the Burgers

1. Divide the meat mixture into four equal portions.
2. Shape them into patties that are roughly 3/4 inch thick.
3. Press a small indentation into the center of each patty with your thumb. This prevents the burgers from puffing up into a ball while cooking, ensuring a flat, even surface for toppings.

Step 4: Grill the Caribou

1. Place the patties directly onto the hot steel plancha cooktop. Listen for that satisfying sizzle.
2. Sear the burgers for approximately 4 to 5 minutes on the first side. The solid steel surface creates a delicious crust that locks in the juices.
3. Flip the burgers and cook for another 3 to 4 minutes. Game meat is best served medium-well (160°F) to ensure safety while retaining moisture, but be careful not to overcook it.

Step 5: Toast and Melt

1. During the last minute of cooking, move the patties slightly further from the center fire and top each one with a slice of cheese.
2. Slice your buns and place them cut-side down on the outer ring of the cooktop. Toast them for 30 to 60 seconds until they are golden brown and crispy.

Step 6: Assemble and Serve

1. Remove the buns and burgers from the grill.
2. Spread your sauce of choice on the toasted buns.
3. Place the cheese-topped caribou patty on the bottom bun and stack with lettuce, tomato, and red onion. Serve immediately while piping hot.

Tips

Cooking game meat requires a slightly different approach than domestic beef due to its incredibly low fat content. The secret to a juicy caribou burger lies in the added fat—in this case, the bacon. If you do not consume pork, you can substitute beef tallow or duck fat mixed into the grind. When grilling on the Arteflame, utilize the different heat zones smartly. Sear the meat close to the center to develop a crust, then move the patties to the cooler outer edge to finish cooking internally without burning the outside. Always use a digital meat thermometer to check for doneness; pull the burgers off at 155°F, as the residual heat will carry them to a perfect 160°F while they rest. Finally, keep your ingredients cold until the moment they hit the grill to maintain the structural integrity of the patty.

Variations

Caribou has a distinct, earthy flavor that pairs well with various profiles, allowing you to get creative with your burger builds. You can easily adapt this recipe to suit different palates or seasonal ingredients found in your area. Here are a few ways to twist the classic recipe:

• The Forager: Top the burger with sautéed wild mushrooms and Swiss cheese to complement the earthy game tones.
• Spicy Tundra: Mix diced jalapeños into the patty and top with pepper jack cheese and a spicy chipotle mayo.
• Breakfast Style: Add a fried egg (cooked right on the Arteflame cooktop) and a drizzle of maple syrup for a savory-sweet brunch option.
• Blue Cheese & Balsamic: Swap cheddar for crumbled blue cheese and top with caramelized onions and a balsamic glaze reduction.
• Herbed Garlic: Incorporate fresh rosemary and thyme into the meat mix for a fragrant, aromatic burger.

Best Pairings

To round out this rugged meal, you need sides and drinks that can stand up to the rich, smoky flavor of the caribou without overpowering it. Since you already have the Arteflame fired up, utilize the space to cook your sides alongside the burgers. The wood-fired aroma ties the whole meal together seamlessly.

• Grilled Root Vegetables: Thick slices of sweet potato or carrots, seasoned with cinnamon and chili powder, grilled on the plancha until tender.
• Charred Corn on the Cob: Grill corn in the husk, then peel and roll in butter and lime juice.
• Beverage Pairing: A dark Amber Ale or a robust Porter pairs beautifully with the smokiness of the meat. For wine lovers, a bold Syrah or Cabernet Sauvignon holds up well against the gamey notes.
• Fresh Coleslaw: A vinegar-based coleslaw provides a crunchy, acidic contrast to the rich meat and cheese.

Conclusion

Grilling Alaskan Caribou burgers on the Arteflame is more than just preparing a meal; it is a celebration of the wild. By blending the lean, nutrient-dense game meat with savory bacon and searing it on a wood-fired plancha, you create a burger that is superior in both texture and flavor. This recipe respects the ingredient, ensuring the caribou remains the star of the show while being elevated by the smoky char of the grill. Whether you are feeding a hungry group of campers or hosting a backyard barbecue, these burgers are a conversation starter and a testament to the versatility of game meat. Fire up the grill, gather your friends, and enjoy the authentic taste of the great outdoors.