Maine Grilled Venison Burgers with Wild Blueberry Chutney

Introduction

Bring a taste of Maine to your backyard with these mouthwatering grilled venison burgers topped with a tangy wild blueberry chutney. Cooking on the Arteflame grill ensures the perfect sear and a juicy, flavorful bite. This recipe embraces the reverse searing method to lock in juices and deliver restaurant-quality results. Sizzle your way to an unforgettable meal!

Ingredients

• 1 lb ground venison
• 1/2 lb ground pork (for added fat and moisture)
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp Worcestershire sauce
• 2 tbsp unsalted butter
• 4 brioche buns
• 4 slices sharp cheddar cheese
• 1 cup wild Maine blueberries
• 1/4 cup red onion, finely chopped
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1/2 tsp fresh thyme leaves
• 1/4 tsp cinnamon
• 1 tbsp butter (for chutney)
• Lettuce and tomato slices (for garnish)

Instructions

Step 1: Prepare the Arteflame grill

• Pour some vegetable oil on three paper napkins.
• Place the oil-soaked napkins in the center of the grill.
• Stack firewood on top of the napkins, then light the paper.
• Allow the fire to burn for about 20 minutes until the cooking surface is hot.

Step 2: Make the wild blueberry chutney

• Place a portion of the flat cooktop at a moderate heat zone.
• Add 1 tbsp butter and let it melt.
• Stir in the red onions and cook until softened.
• Add the wild blueberries, balsamic vinegar, honey, thyme, and cinnamon.
• Cook, stirring occasionally, until the chutney thickens (about 8 minutes).
• Move to the outer cooler area of the grill to keep warm while you prepare the burgers.

Step 3: Form and season the venison burgers

• In a bowl, mix the venison, ground pork, salt, pepper, garlic powder, onion powder, and Worcestershire sauce.
• Form into four equal-sized burger patties.

Step 4: Sear and cook the venison burgers

• Place the venison patties on the center grill grate at 1,000°F.
• Sear for about 45 seconds on each side to lock in the juices.
• Move the patties to the flat griddle cooktop to finish cooking to desired doneness (~125°F for medium-rare, ~135°F for medium).
• Remove the burgers from the grill when they are 15°F below the target temperature, as they will continue cooking.

Step 5: Toast the buns and assemble

• Butter the brioche buns and place them on the flat griddle until golden brown.
• Top each venison patty with a slice of sharp cheddar cheese and let it melt.
• Place each burger on a toasted brioche bun.
• Spoon the wild blueberry chutney over the patty.
• Add lettuce and tomato slices.

Tips

• Use butter instead of oil on the flat cooktop for richer flavor.
• Let the firewood burn down properly before searing to ensure an even heat surface.
• Always use an instant-read thermometer to check the doneness of your burgers.

Variations

• Smoky BBQ Style: Add smoked paprika and a touch of BBQ sauce to the venison mix.
• Spicy Jalapeno: Mix in diced jalapenos and top with pepper jack cheese.
• Maple Bourbon: Glaze the patties in a mix of maple syrup and bourbon before grilling.
• Mushroom Swiss: Top with sautéed mushrooms and Swiss cheese.
• Herb & Garlic: Finely chop fresh rosemary and thyme into the burger for an herby kick.

Best Pairings

• Sweet potato fries cooked on the Arteflame griddle.
• A glass of bold red wine, like a Zinfandel or Malbec.
• Grilled asparagus or Brussels sprouts with butter and garlic.

Conclusion

Cooking these Maine-style venison burgers on the Arteflame grill guarantees a perfect sear, juicy texture, and a flavorful bite. The wild blueberry chutney adds a tangy-sweet complement to the rich meat. Whether you're grilling for a backyard gathering or a special meal, this recipe will impress.