Grilled Venison Burgers - Connecticut Style

Introduction

Experience the rich, gamey flavor of locally sourced venison with these perfectly grilled venison burgers. Using an Arteflame grill, we achieve a steakhouse-quality sear on the center grill grate at over 1,000°F before finishing the patties to juicy perfection on the flat cooktop. Served on toasted brioche buns, these burgers boast a crispy crust, mouthwatering texture, and an unbeatable depth of flavor.

Ingredients

• 2 lbs ground venison
• 4 brioche buns
• 1/2 cup breadcrumbs
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp Worcestershire sauce
• 2 tbsp butter
• 4 slices cheddar cheese (optional)
• Lettuce, tomato, and red onion (toppings)
• Condiments of choice (ketchup, mustard, mayo)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and allow the fire to build for about 20 minutes until the grill reaches optimal cooking temperature.

Step 2: Prepare the Venison Patties

1. In a large bowl, combine ground venison, breadcrumbs, egg, salt, black pepper, garlic powder, onion powder, and Worcestershire sauce.
2. Mix thoroughly and form the mixture into four equal-sized patties.
3. Refrigerate the patties for 10 minutes to firm up.

Step 3: Sear the Venison Patties

1. Place the venison patties on the center grill grate, searing each side for about 2 minutes to achieve a deep brown crust.
2. Move the patties onto the flat cooktop griddle to finish cooking to desired doneness (about 135°F for medium-rare).

Step 4: Toast the Brioche Buns

1. Butter the inside of the brioche buns and place them on the flat griddle cooktop.
2. Toast for 1-2 minutes until golden brown.

Step 5: Assemble and Serve

1. Remove the patties from the grill when they are 15°F below the target temperature, as they will continue cooking.
2. Top with cheddar cheese (if desired) and let it melt slightly on the flat cooktop.
3. Place each patty on a toasted brioche bun, adding toppings of lettuce, tomato, red onion, and condiments of your choice.
4. Serve immediately and enjoy!

Tips

• For the juiciest burger, do not overwork the meat mixture.
• Always let the patties rest for 5 minutes before serving to retain juices.
• Use a meat thermometer to ensure perfect doneness.
• Cook near the center for higher heat and move outward for lower heat control.

Variations

1. Smoky BBQ Venison Burger: Add 1 tbsp of your favorite BBQ sauce to the meat mixture and top with smoked gouda.
2. Spicy Jalapeño Venison Burger: Dice fresh jalapeños into the patty mixture and use pepper jack cheese.
3. Mushroom Swiss Venison Burger: Grill mushrooms on the flat cooktop and melt Swiss cheese on the patty.
4. Blue Cheese Venison Burger: Crumble blue cheese into the meat mixture and top with caramelized onions.
5. Maple Bacon Venison Burger: Brush the patties with maple syrup and top with crispy bacon.

Conclusion

Grilling venison burgers on the Arteflame grill brings out the bold, gamey flavors while locking in juices with a perfect sear. These burgers are tender, flavorful, and irresistibly delicious. Make them your own with creative toppings and enjoy a true Connecticut grilling experience.

Best Pairings

• Sweet potato fries cooked on the Arteflame flat cooktop
• Grilled asparagus with butter and garlic
• Aged cheddar mac and cheese
• A smoky whiskey or full-bodied red wine
• A cold Connecticut craft beer