North Dakota Grilled Venison Chili Burgers

Introduction

Grilled over firewood on the Arteflame grill, these North Dakota Venison Chili Burgers are juicy, smoky, and loaded with bold chili spices. By searing the seasoned venison patties over the grill's blazing-hot center grate, then finishing them on the flat griddle surrounding it, we lock in all the flavors and create the perfect reverse-seared burger. Topped with melted cheddar and served however you like, this recipe is flame-grilled luxury right in your backyard.

Ingredients

• 2 lbs ground venison
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 slices sharp cheddar cheese
• 4 burger buns (brioche preferred)
• 2 tbsp unsalted butter (for griddle)
• Optional: Lettuce, tomato, sliced red onion, pickles, spicy mayo

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Place 3 paper napkins on the center of the Arteflame grill and pour vegetable oil over them.
2. Stack firewood above the oiled paper napkins.
3. Light the napkins and allow firewood to fully ignite.
4. Wait 20 minutes for the grill to reach optimal cooking temperature — the center grate should be over 1,000°F for searing.

Step 2: Form and Season the Patties

1. In a large mixing bowl, combine ground venison with chili powder, paprika, garlic powder, cumin, salt, and pepper.
2. Mix until well combined without overworking the meat.
3. Form into 4 equal-sized patties, making a slight indent in the center of each for even cooking.

Step 3: Sear the Patties on the Center Grate

1. Place each patty on the center grill grate directly over high heat to begin the reverse sear process.
2. Sear for 1.5-2 minutes per side to create a deep crust.

Step 4: Finish Patties on the Flat Griddle

1. Move the seared patties onto the flat top griddle closer to the edge where the temperature is slightly lower.
2. Place a slice of cheddar cheese on each patty and melt.
3. Grill until the internal temperature is 15°F below your desired level (pull at 135°F for medium-rare, final temp will reach 150°F off-grill).
4. Toast the buns on the griddle with butter until golden brown.

Step 5: Assemble and Serve

1. Place each patty on a toasted bun and add condiments and toppings of choice.
2. Serve immediately and enjoy the smoky, chili-kicked flavors of North Dakota-style grilled venison.

Tips

• Always use a meat thermometer to ensure perfect doneness.
• Add a spoon of butter near the patties to help melt the cheddar quickly and add more flavor.
• Let the burgers rest for 5 minutes after pulling from the grill to allow the juices to redistribute.
• Using brioche or potato buns enhances the flavor and texture.
• Sear on the center grill grate to lock in juices, then finish on the griddle for perfectly even doneness.

Variations

1. Spicy Jalapeño Venison Burgers: Add chopped fresh jalapeños to the meat mix and top with pepper jack cheese.
2. BBQ Venison Burgers: Mix BBQ sauce into the venison and top with cheddar and crispy fried onions.
3. Tex-Mex Venison Burgers: Add cumin, coriander, and top with guacamole, salsa, and cotija cheese.
4. Blue Cheese Venison Burgers: Swap cheddar for crumbled blue cheese and top with grilled onions.
5. Mushroom Swiss Venison Burgers: Grill sliced mushrooms on the griddle, and top the burgers with Swiss cheese and mushrooms.

Best Pairings

• Sweet potato fries or grilled corn on the cob
• Pickled red onions or tangy coleslaw
• Craft IPA or a smoky bourbon cocktail
• Grilled fruit skewers for dessert

Conclusion

The Arteflame grill lets these North Dakota Grilled Venison Chili Burgers shine. From bold spice to melty cheddar, each bite is fire-seared perfection. Once you cook burgers this way, you'll never go back.