Mississippi Pot Roast Venison Burgers

All the bold flavor of a classic Mississippi pot roast, packed into a juicy grilled burger. Ground venison is mixed with ranch seasoning, au jus gravy mix, and tangy pepperoncini, then cooked directly over the fire on your Kamado Joe Classic Joe II for a smoky, flavorful crust. Topped with melty provolone, more pepperoncini, and served on buttery toasted brioche buns, these burgers are rich, juicy, and made for summer grilling. Add a chunk of hickory or cherry wood for extra smoke, and finish with an optional creamy Mississippi sauce for a burger that’s anything but ordinary. It’s a beginner-friendly way to turn ground venison into a cookout favorite.

Instructions

1. 01

   Set up your grill for direct grilling at 425°F. Add a chunk of hickory or cherry wood for extra smoke flavor, if desired.

2. 02

   In a large bowl, combine the ground venison, ranch seasoning, au jus gravy mix, chopped pepperoncini, pepperoncini juice, and Worcestershire sauce. Mix gently until just combined, and avoid overmixing.

3. 03

   Shape the meat into 3 thicker burgers for juicier results, or 4 standard burgers for smaller portions. Press a slight indentation into the center of each patty to help them cook evenly.

4. 04

   Place the patties directly on the grill grates. Cook 4-5 minutes per side for thicker burgers, or 3-4 minutes per side for thinner burgers.

5. 05

   During the final minute of cooking, top each burger with a slice of provolone and close the lid to melt.

6. 06

   Butter the brioche buns and toast them cut-side down on the grill for 1-2 minutes, until golden.

7. 07

   Whisk together the mayo, pepperoncini juice, ranch seasoning, and minced pepperoncini in a small bowl.

8. 08

   Spread the Mississippi sauce on the toasted buns, if using. Add the burgers, top with sliced pepperoncini, and serve hot.

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