Maryland Grilled Venison Burgers with Caramelized Onions

Introduction

Experience the rich, savory taste of Maryland-sourced venison burgers grilled to perfection on the Arteflame. These burgers are seared over the 1,000F center grill grate to lock in the juices, then finished on the flat cooktop for a perfect reverse sear. We top them with beautifully caramelized onions for a gourmet touch. This recipe ensures tender, flavorful burgers with an irresistible charred crust and mouthwatering toppings.

Ingredients

• 1 lb Maryland-sourced ground venison
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tbsp butter
• 1 large sweet onion, thinly sliced
• 4 brioche burger buns
• 4 slices cheddar cheese (optional)
• 1 tbsp Dijon mustard (optional)
• 1 tbsp mayonnaise (optional)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the center of the grill and stack firewood over them.
3. Light the napkins and allow the fire to build for about 20 minutes.
4. Once the center grill grate reaches 1,000F, you're ready to cook.

Step 2: Prepare the venison patties

1. In a bowl, mix ground venison with salt, black pepper, garlic powder, and smoked paprika.
2. Form the mixture into four even-sized patties.
3. Let the patties rest at room temperature while the grill heats up.

Step 3: Caramelize the onions

1. Add butter to the outer part of the flat cooktop.
2. Place the sliced onions on the cooktop and stir occasionally.
3. Cook until golden brown and caramelized, about 10-12 minutes.

Step 4: Sear the venison patties

1. Place the venison patties directly on the center grill grate.
2. Sear for about 45-60 seconds on each side to lock in the juices.

Step 5: Reverse sear on the flat cooktop

1. Move the patties to the hot flat cooktop to continue cooking.
2. Cook until an internal temperature of 130F for medium-rare or 140F for medium.
3. Remove the burgers from the grill when they are 15F below the target temperature.
4. Let the patties rest for 5 minutes before serving.

Step 6: Toast the buns and assemble

1. Place the brioche buns cut-side down on the flat cooktop to toast lightly.
2. Add cheese slices to the patties if desired and let them melt.
3. Assemble the burgers with caramelized onions, Dijon mustard, and mayonnaise.
4. Serve immediately and enjoy!

Tips

• Remove venison patties from heat 15F below the desired temperature to avoid overcooking.
• Use the outer edge of the Arteflame cooktop for gentle heat control when caramelizing onions.
• Always rest meat before serving for maximum juiciness.
• Pair with crispy potato wedges or grilled corn for a complete meal.

Variations

• BBQ Venison Burgers: Brush the patties with barbecue sauce before grilling and top with crispy bacon.
• Mushroom Swiss Burgers: Add sautéed mushrooms and Swiss cheese for a rich, umami-packed twist.
• Jalapeño Pepper Jack Burgers: Mix in diced jalapeños and top with pepper jack cheese for a spicy kick.
• Blue Cheese Burgers: Crumble blue cheese over the patties and add arugula for bold flavor.
• Avocado Lime Burgers: Add slices of fresh avocado and a squeeze of lime for a fresh, creamy finish.

Best pairings

• Sweet potato fries
• Grilled asparagus
• Crispy potato wedges
• Grilled corn on the cob
• A glass of full-bodied red wine or craft beer

Conclusion

Grilling venison burgers on the Arteflame produces a perfect crust while keeping the inside juicy and flavorful. The reverse searing method guarantees tender meat, while caramelized onions add an irresistible depth of flavor. Try these burgers with different toppings and pairings to find your favorite twist. Happy grilling!