Grilled Venison Chili Burgers (North Dakota Style) | Arteflame

Introduction

There is nothing quite like the scent of wood smoke mingling with the savory aroma of game meat on a crisp evening. This North Dakota Grilled Venison Chili Burger is the ultimate comfort food—a messy, two-handed feast that drips with a sweet and tangy homemade sauce. It brings back memories of campfire cookouts where the food is hearty, unpretentious, and warms you from the inside out. The contrast between the smoky, charred venison and the soft, buttery bun is pure magic, making it the perfect meal for gathering friends around the fire.

Why This Recipe is a Keeper

This isn't your average burger; it’s a robust meal that bridges the gap between a Sloppy Joe and a gourmet barbecue stack. I love this recipe because it transforms lean venison—which can be tricky to cook—into a juicy, flavorful patty by blending it with fatty beef or pork. Plus, cooking the chili sauce right on the Arteflame flat top alongside the burgers means the flavors deepen and caramelize in a way a stovetop just can’t replicate. It is a fantastic one-grill meal that keeps the mess outside and the flavor high.

Chef's Tips for Perfection

• Watch the Heat: Venison is naturally lean, so aim for a medium-rare to medium finish (around 135°F–145°F). Overcooking will dry it out fast!
• Toast the Buns: Don't skip this step! A crispy, buttered bun provides a necessary texture barrier against the rich, saucy topping so the bread doesn't get soggy.

Easy Substitutions

If you don't have access to venison, this recipe works beautifully with lean grass-fed beef or bison. You can also swap the beef broth in the sauce for a dark stout or porter beer to add a deeper, malty complexity to the chili sauce.

Ingredients

The Venison Patties

• 1 lb Ground Venison
• 1/2 lb Ground Beef (80/20 mix) or Ground Pork (to add fat content)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/2 tsp Smoked Paprika
• Salt and freshly ground Black Pepper to taste
• 4 Brioche or Potato Buns
• 4 slices Sharp Cheddar Cheese (optional)
• 2 tbsp Butter (for toasting buns)

The North Dakota Chili Sauce

• 1 tbsp Olive Oil or Beef Tallow
• 1 small Yellow Onion, finely diced
• 2 cloves Garlic, minced
• 1 cup Ketchup
• 2 tbsp Yellow Mustard
• 1 tbsp Worcestershire Sauce
• 1 tbsp Brown Sugar
• 1/2 tsp Chili Powder
• 1/4 cup Beef Broth (or beer for extra flavor)

Instructions

Step 1: Prepare the Meat Mixture

1. In a large mixing bowl, combine the ground venison and the fatty ground beef (or pork). Venison is naturally very lean, so mixing in a meat with higher fat content ensures a juicy burger that won't dry out on the grill.
2. Add the garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Gently mix the meat with your hands until just combined. Be careful not to overwork the meat, as this can make the burgers tough.
4. Form the mixture into four equal-sized patties. Press a small indentation into the center of each patty with your thumb to prevent them from puffing up during grilling. Set aside.

Step 2: Fire Up the Arteflame

1. Start a fire in your Arteflame grill using charcoal or hardwood. Allow it to burn down until the center grate is extremely hot (over 600°F) and the outer flat top griddle reaches a steady cooking temperature.
2. Lightly oil the flat top griddle surface to ensure it is seasoned and ready for the vegetables and patties.

Step 3: Simmer the Chili Sauce

1. Place the diced onions and minced garlic directly onto the flat top griddle (medium heat zone). Sauté them until they are soft and translucent, about 3-4 minutes.
2. If you are comfortable managing liquids on the flat top, you can mix the sauce ingredients right there. However, for easier management, move the sautéed onions and garlic into a cast-iron skillet placed on the flat top.
3. Add the ketchup, mustard, Worcestershire sauce, brown sugar, chili powder, and broth to the onions. Stir well to combine.
4. Let the sauce simmer on a cooler part of the griddle, stirring occasionally, while you cook the burgers. You want it to thicken slightly and for the flavors to meld.

Step 4: Grill the Patties

1. Place the venison patties directly onto the hottest part of the center grill grate for a quick sear, or on the hottest part of the flat cooktop for a uniform crust.
2. Sear for about 2-3 minutes per side. You are looking for a deep, dark crust.
3. Move the patties to the flat top griddle (near the sauce) to finish cooking to your desired internal temperature (usually 135°F for medium-rare to 145°F for medium).
4. If using cheese, place a slice on each patty during the last minute of cooking and cover with a basting dome to melt.

Step 5: Assemble and Serve

1. Butter the cut sides of the buns and toast them on the flat top griddle until golden brown and crisp.
2. Place a cooked patty on the bottom bun.
3. Ladle a generous amount of the North Dakota chili sauce over the patty.
4. Top with the other half of the bun and serve immediately while hot and messy.

Tips

Working with venison requires a little more attention than standard beef because of its low fat content. The most critical tip for this recipe is to ensure you do not overcook the patties. Venison is best enjoyed medium-rare to medium; cooking it to well-done will result in a dry, gamey texture. If you don't have ground beef or pork to mix in, you can grate frozen butter directly into the venison meat before forming patties to introduce moisture. Additionally, utilizes the different heat zones of the Arteflame wisely. Keep your chili sauce on the outer edge where the heat is gentle so the sugars in the ketchup and brown sugar don't burn, while keeping the burgers closer to the center for that essential Maillard reaction sear.

Variations

This North Dakota classic is versatile and welcomes creativity. While the traditional recipe leans sweet and tangy, you can easily adapt it to suit different palates or dietary needs. Here are a few ways to switch things up:

• The Spicy Dakota: Add diced fresh jalapeños to the onion sauté and a dash of cayenne pepper to the sauce for a fiery kick.
• The Bacon Blue: Top the burger with crumbled blue cheese instead of cheddar and add crispy bacon strips.
• The Root Beer Glaze: Swap the beef broth in the sauce for root beer to add a deeper, caramel-like sweetness.
• The Open-Faced Sloppy: Skip the top bun and serve the patty on a single slice of Texas Toast, smothered in extra sauce and eaten with a fork.
• Mushroom Swiss: Add sautéed mushrooms to the sauce and swap cheddar for Swiss cheese.

Best pairings

A burger this rich and flavorful requires sides and drinks that can stand up to the bold taste of venison and tangy chili sauce without overpowering it. The goal is to balance the heaviness of the meat with crisp, refreshing textures or complementary savory notes. Since you are already cooking outdoors on the Arteflame, try to utilize the grill for your sides as well.

• Grilled Corn on the Cob: Charred with lime butter and chili powder.
• Crispy Coleslaw: A vinegar-based slaw cuts through the richness of the meat.
• Kettle Chips: Thick-cut, salty potato chips add a necessary crunch.
• Beverage: A cold, amber lager or a brown ale pairs perfectly with the caramelized notes of the burger. For wine drinkers, a Zinfandel or Syrah works beautifully with venison.

Conclusion

Mastering the North Dakota Grilled Venison Chili Burger on the Arteflame is more than just cooking a meal; it’s about embracing a regional comfort food tradition and adapting it to the art of live-fire grilling. The combination of the smoky, seared venison and the sweet, tangy sauce creates a flavor profile that is nostalgic yet excitingly robust. Whether you are a hunter looking to use your harvest or a grilling enthusiast wanting to try something different from the standard beef patty, this recipe delivers on all fronts. Gather your friends and family around the grill, toast those buns, and prepare for a messy, delicious feast that celebrates the best of the Midwest.