Smoked Gouda Stuffed Burgers: The Ultimate Colorado-Style Recipe

Introduction

There is something primal and deeply satisfying about biting into a burger and discovering a hidden core of molten, smoky cheese. This Colorado-style Smoked Gouda Stuffed Burger is not just a meal; it is an experience that elevates the classic backyard barbecue into a gourmet event. The secret lies in the technique of stuffing the patty, ensuring the cheese melts perfectly inside while the exterior develops a flavorful, caramelized crust on the high-heat searing griddle of your grill. Unlike standard cheeseburgers where the topping can slide off, this method locks the flavor inside every bite.

Using the Arteflame grill adds a distinct advantage to this recipe. The circular flat-top griddle allows for an even, high-temperature sear that locks in juices without drying out the meat, while the wood fire infuses a subtle, rustic smokiness that complements the Gouda beautifully. Whether you are hosting a summer cookout or craving a hearty, comfort-food dinner during the cooler months, this recipe delivers a perfect balance of texture and taste. It creates a burger that is crispy on the outside, tender on the inside, and exploding with rich, cheesy goodness.

Ingredients

The Burger Blend

• 2 lbs Ground Beef (80/20 blend is ideal for juiciness)
• 1 cup Smoked Gouda cheese, cut into small cubes (approx. 1/4 inch)
• 1/2 cup Pork Panko (ground pork rinds) – serves as a keto-friendly, savory binder
• 1 large Egg
• 1 tbsp Worcestershire sauce
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Sea Salt
• 1 tsp Freshly Cracked Black Pepper

Assembly & Toppings

• 4-6 Brioche or Potato Buns
• Fresh Lettuce leaves (Butter lettuce works well)
• Sliced Tomatoes
• Red Onion slices
• Pickles
• Your favorite burger sauce or mayonnaise
• Butter (for toasting buns)

Instructions

Step 1: Prepare the Meat Mixture

1. In a large mixing bowl, combine the ground beef, Pork Panko, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
2. Gently mix the ingredients together using your hands. Be careful not to overwork the meat, as this can lead to a tough burger. Mix just until the ingredients are incorporated.

Step 2: Form the Patties

1. Divide the meat mixture into 8 equal portions (for 4 stuffed burgers) or 12 portions (for 6 smaller burgers).
2. Flatten each portion into a thin patty.
3. Place a generous amount of cubed Smoked Gouda into the center of half of the patties. Leave a small rim around the edge without cheese.

Step 3: Stuff and Seal

1. Take the remaining patties and place them on top of the cheese-covered patties.
2. Pinch the edges of the top and bottom patties together tightly to seal the cheese inside. Ensure there are no cracks where cheese could leak out.
3. Gently reshape the sealed patties into uniform discs and make a small indentation in the center with your thumb to prevent them from puffing up during grilling.

Step 4: Fire Up the Grill

1. Light your Arteflame grill and allow it to heat up. You want a medium-high heat on the flat cooktop.
2. Lightly oil the cooktop surface with a high-smoke-point oil (like avocado or grapeseed oil) to prevent sticking and aid in searing.

Step 5: Grill the Burgers

1. Place the stuffed patties directly onto the hot flat-top griddle.
2. Sear for about 4-5 minutes per side. Do not press down on the burgers with a spatula, as this will force the cheese out and drain the juices.
3. Move the burgers closer to the center for higher heat if you want a harder sear, or further out to finish cooking gently. Ensure the internal temperature reaches 160°F (71°C).

Step 6: Toast the Buns

1. While the burgers are resting for a minute, butter the cut sides of your buns.
2. Place them face down on the flat cooktop for 30-60 seconds until they are golden brown and crispy.

Step 7: Assemble and Serve

1. Place a bed of lettuce on the bottom bun to protect it from burger juices.
2. Add the stuffed patty, followed by tomato, onion, and pickles.
3. Spread your favorite sauce on the top bun and cap off the burger. Serve immediately while the cheese core is molten.

Tips

Creating the perfect stuffed burger requires a bit of finesse to ensure the cheese stays inside the meat rather than on your grill. The most critical tip is to ensure your seal is tight. When pressing the two patties together, spend an extra moment pinching the perimeter; if there is even a hairline fracture, the melting Gouda will find it and escape. Additionally, using block cheese cut into cubes is superior to shredded cheese. Cubes melt slower and more evenly, creating that desirable pocket of molten lava, whereas shredded cheese can sometimes get lost in the meat texture or become oily.

Another pro-tip for Arteflame grilling is temperature management. Because these burgers are thicker than standard patties, they require slightly more time to cook through to the center without burning the exterior. Start searing on the hotter inner ring of the cooktop to get your crust, then slide the patties toward the cooler outer edge to let the internal temperature rise and the cheese melt without charring the beef. Finally, letting the meat rest for 2-3 minutes after pulling it off the grill allows the juices to redistribute, preventing a soggy bun upon the first bite.

Variations

While Smoked Gouda and beef is a classic Colorado-style pairing, the stuffed burger technique is incredibly versatile. You can easily adapt the flavor profile to match your cravings or the season. The key is to keep the moisture content of the filling relatively low so the burger doesn't steam from the inside out. Here are a few delicious variations to try on your griddle:

• The Spicy Southwest: Substitute Gouda with Pepper Jack cheese and add diced jalapeños (seeds removed) into the stuffing. Top with guacamole.
• The Mushroom Swiss: Stuff with a slice of thick Swiss cheese and sautéed garlic mushrooms. Use thyme in the meat blend instead of paprika.
• The Breakfast Burger: Stuff with sharp cheddar cheese and top the finished burger with a fried egg and crispy bacon strips.
• The Blue & Black: Stuff with crumbled Blue Cheese and coat the exterior of the patty with coarse black pepper and cajun seasoning.
• The Italian Job: Stuff with fresh Mozzarella and a basil leaf. Top with marinara sauce and serve on a garlic butter toasted bun.

Best pairings

A burger this rich and savory demands a beverage that can cut through the fat while complementing the smokiness of the Gouda. If you are a beer drinker, a Colorado-style Amber Ale or a piney West Coast IPA works wonders. The hops in the IPA scrub the palate between bites, refreshing your taste buds for the next mouthful of cheese and beef. For wine lovers, a bold Zinfandel or a Cabernet Sauvignon offers enough tannin and fruitiness to stand up to the red meat and char from the grill.

regarding side dishes, move beyond standard potato chips. Since the grill is already hot, throw on some sides that benefit from the wood fire. Sweet potato wedges tossed in sea salt and rosemary grill up beautifully on the flat top. Grilled corn on the cob with chili-lime butter is another excellent option that adds sweetness and texture. For a lighter contrast to the heavy burger, a crisp arugula salad with a lemon vinaigrette provides a peppery, acidic bite that balances the meal perfectly.

Conclusion

The Smoked Gouda Stuffed Burger is more than just a recipe; it is a testament to the versatility of open-fire cooking. By combining high-quality ingredients with the unique searing capabilities of the Arteflame grill, you achieve a result that is superior to standard restaurant burgers. The contrast between the smoky, charred crust and the creamy, melted center creates a culinary moment that your guests will talk about long after the fire has died down.

Whether you stick to the classic Colorado-style recipe or experiment with spicy and savory variations, the technique remains the same: seal it tight, sear it hot, and enjoy the process. Fire up the grill, gather your friends, and prepare to serve the ultimate stuffed burger that truly tastes like the Rockies.