West Virginia Hickory Smoked Venison Burgers

Introduction

Get ready to experience the bold and smoky flavors of the wild with these Hickory Smoked Venison Burgers, straight from the heart of West Virginia. Using the Arteflame Grill, this recipe takes full advantage of the searing-hot center grill grate and flat top cooktop to make the juiciest, most flavorful venison burgers you’ve ever had. Whether you're an experienced grillmaster or a weekend BBQ enthusiast, this recipe will make you fall in love with outdoor cooking all over again.

Ingredients

• 2 lbs ground venison
• 4 toasted brioche buns
• 2 tbsp unsalted butter (plus extra for toasting buns)
• 1 small red onion, thinly sliced
• 4 slices smoked gouda or cheddar cheese
• 4 thick-cut tomato slices
• Leaf lettuce or arugula
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• Hickory wood chunks for smoke
• Pickles and condiments of choice (optional)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame Grill.
2. Stack dry firewood over the oiled napkins and carefully light the paper.
3. Allow the grill to heat up for approximately 20 minutes until the flat cooktop and center grate are sizzling hot.
4. Add a few hickory wood chunks to the fire for that deep smoky flavor.

Step 2: Prepare the Burger Patties

1. In a large mixing bowl, combine ground venison, Worcestershire sauce, smoked paprika, salt, and black pepper.
2. Form into 4 equal-sized patties, slightly larger than your buns since they’ll shrink on the grill.

Step 3: Sear the Burgers

1. Place the venison patties directly on the center grill grate over high heat (around 1,000°F).
2. Sear each side for 1 to 2 minutes to lock in the juices and get a beautiful steakhouse-quality crust.

Step 4: Reverse Sear on the Flat Top

1. After searing, move the patties to the outer flat cooktop to finish cooking through indirectly.
2. Let them cook to 15°F below your target doneness, as they will continue cooking after being removed from the grill (for medium-rare, remove at 120°F final temp: 135°F).
3. Place a slice of cheese on each patty and allow it to melt while they finish cooking.

Step 5: Toast the Buns & Sauté Onions

1. Butter the inside of each brioche bun and place them face-down on the flat cooktop to toast until golden brown.
2. Move the buns to a cooler area once toasted.
3. Add a bit more butter to the griddle and sauté the sliced red onions until caramelized.

Step 6: Assemble the Burgers

1. Layer each toasted bun with lettuce or arugula, tomato slice, cheesy venison patty, sautéed onions, and optional condiments or pickles.
2. Serve immediately while hot and juicy.

Tips

• Don’t overwork the venison mixture—keep patties loose for juicier burgers.
• Use ground venison with added fat (like 80/20 ratio) or mix in beef/pork fat if it’s too lean.
• Monitor cooking zones—outer edge is cooler, great for veggies or buns; use center for high-heat searing.
• Always let meat rest for 5 minutes after removing from the grill to allow juices to redistribute.
• Basting burgers with butter while on the griddle adds richness and flavor.

Variations

1. Spicy West Virginia Venison Burgers: Add chopped jalapeños and cayenne pepper to the venison mix for a spicy kick.
2. Bacon-Infused Venison Burgers: Mix minced cooked bacon into the patty blend and top with crispy bacon strips.
3. Mushroom Swiss Venison Burgers: Sauté mushrooms with butter and thyme and top burgers with Swiss cheese and mushrooms.
4. BBQ Glazed Venison Burgers: Brush patties with your favorite BBQ sauce during the last few minutes of cooking.
5. Blue Cheese & Arugula Venison Burgers: Swap the gouda for crumbled blue cheese and pile on peppery arugula for bold flavor.

Best pairings

• Sweet potato fries grilled on Arteflame with a touch of cinnamon butter
• Grilled corn on the cob with chili-lime butter
• Ice-cold West Virginia craft beers or bourbon lemonade
• Grilled stone fruit like peaches or plums for dessert
• Classic grilled coleslaw with a tangy, vinegar-based dressing

Conclusion

These West Virginia Hickory Smoked Venison Burgers are the perfect combination of wild flavor and gourmet preparation. Thanks to the Arteflame Grill, you can achieve a masterful sear and juicy interior using professional reverse sear techniques—all without dirtying a single pan. This is outdoor grilling elevated.