Ohio-Style Grilled Venison Burgers with Cheddar

Introduction

Grilling in Ohio never tasted this good. These lean, flavorful venison burgers are seared to perfection on the Arteflame grill and finished with smoked cheddar and sweet caramelized onions. Using the reverse searing method on the Arteflame ensures a juicy, tender result while the flat top griddle handles everything else effortlessly. No lids, no fuss, just pure wood-fired flavor right from your backyard.

Ingredients

• 2 lbs ground venison
• 1 egg
• 1/3 cup panko breadcrumbs
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and freshly ground black pepper, to taste
• 4 slices smoked cheddar cheese
• 2 large sweet onions, thinly sliced
• 3 tbsp unsalted butter (for griddle cooking)
• 4 brioche buns
• Optional: lettuce, tomato, pickles, mustard, or ketchup

Instructions

Step 1: Fire up the Arteflame Grill

1. Place three paper napkins in the fire bowl and soak with vegetable oil.
2. Stack firewood over the oiled napkins.
3. Light the napkins and let the fire build. In about 20 minutes, your Arteflame grill will be ready with the center grate reaching over 1,000F and the flat griddle hot and ready.

Step 2: Prepare the Venison Patties

1. In a bowl, gently combine the ground venison, egg, panko, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
2. Form into 4 equal patties, pressing them to be about 1/2 inch thick and slightly wider than your buns.
3. Set aside on a tray at room temperature while the grill is heating.

Step 3: Caramelize the Onions

1. On the flat top griddle near the outer edge, melt 1 tablespoon of butter.
2. Add sliced onions and let them cook slowly, stirring occasionally for 15–20 minutes until deep golden and tender.

Step 4: Sear the Venison Patties

1. Place the venison patties on the center grill grate for a high-heat sear, about 1 minute per side. This seals in the juices.
2. Move the patties to the flat cooktop near the center and continue grilling until they reach an internal temperature of 130–135F for medium-rare. Remove when internal temp is at 120–125F to allow carryover cooking.

Step 5: Toast the Buns and Melt the Cheese

1. While patties rest, toast the brioche buns (cut side down) on the outer edge of the flat top until golden brown.
2. Add smoked cheddar slices to the hot patties while they rest to gently melt.

Step 6: Assemble the Burgers

1. Place a patty with melted cheddar on the bottom bun.
2. Top with caramelized onions and any optional toppings like lettuce, pickles, or tomato.
3. Cap with the top bun and serve hot off the grill.

Tips

• Use freshly ground venison and handle it gently to keep the patties tender.
• Always let grilled meat rest for 5 minutes before serving.
• Remove meat from the grill when it's 15F below your desired final temperature.
• Use butter for a richer, more flavorful sear on the Arteflame cooktop.
• Position foods for correct heat zones: center for searing, middle for grilling, outer edge for warming or toasting.

Variations

1. Spicy BBQ Venison Burger: Add chipotle aioli and jalapeño slices. Sub in pepper jack for cheddar.
2. Maple Bacon Venison Burger: Add crispy bacon and a drizzle of maple syrup to the caramelized onions.
3. Gourmet Mushroom Swiss: Replace cheddar with Swiss and top with grilled mushrooms sautéed in butter on the flat top.
4. Caprese-Style Venison Burger: Add fresh mozzarella, grilled tomato slices, and basil leaves.
5. Blue Cheese & Onion Jam Burger: Swap cheddar for crumbled blue cheese and caramelized onion jam.

Conclusion

Grilled to perfection on the Arteflame, these Ohio-style venison burgers deliver steakhouse flavor right in your backyard. Whether you're hosting guests or savoring a weekend cookout, mastering reverse searing on your Arteflame can take lean game meats like venison to the next level.

Best pairings

• Crispy potato wedges seared on the Arteflame flat top
• Sweet corn on the cob grilled and brushed with herb butter
• Pickled red onions or slaw for a tangy contrast
• Cold Ohio craft beer like an amber ale or pale ale
• Smoky bourbon-based cocktail or lemonade with fresh herbs