Juicy Grilled Runza Burgers (Nebraska Style) | Arteflame

Introduction

There is something undeniably comforting about the aroma of savory beef and sweet onions sizzling together over an open fire. If you grew up in the Midwest, this smell screams "Runza." This recipe takes that beloved, dough-wrapped classic and reimagines it for the outdoor cook. Imagine the juicy, steakhouse-style crust of a smash burger combined with the tender, buttery sweetness of sautéed cabbage, all kissed by the wood-fired smoke of the Arteflame. It is a rustic, hearty meal that feels like a warm hug on a cool evening, perfect for bridging the gap between historical tradition and modern grilling.

Why You'll Love This Grilled Twist

I adore this recipe because it captures the soul of the traditional Runza without the hassle of making yeast dough from scratch. By deconstructing the pocket, we get to focus on texture: the crispy edges of the beef patty contrast perfectly with the soft, caramelized cabbage. Plus, cooking everything side-by-side on the flat top makes cleanup a breeze while infusing the vegetables with rich beef juices.

Tips for Flame-Grilled Success

• Watch Your Zones: Utilize the Arteflame’s heat gradient. Keep the high heat for searing the beef patties to lock in moisture, while moving the cabbage mixture to the medium heat zone so it softens slowly without burning.
• Butter is Better: Do not be shy with the butter for the cabbage mixture. It aids in caramelization and mimics the richness of the traditional brioche-style dough essential to the original flavor profile.

Easy Swaps

If you are not a fan of Swiss cheese, mild Provolone or sharp White Cheddar are fantastic alternatives that melt beautifully. For a lighter version, swap the beef for ground turkey, but be sure to add a tablespoon of olive oil or beef tallow to the veggie mix to keep it moist.

Ingredients

The Burger Patties

• 2 lbs Ground Beef (80/20 lean-to-fat ratio is ideal for juiciness)
• 1 tsp Kosher Salt
• 1 tsp coarse Black Pepper
• 1/2 tsp Garlic Powder

The Runza Topping

• 4 tbsp Unsalted Butter (or beef tallow for extra flavor)
• 1/2 head Green Cabbage, finely shredded or chopped
• 1 large Yellow Onion, chopped
• 1 clove Garlic, minced
• 1/2 cup Beef Broth (optional, for steaming)
• Salt and Pepper to taste

Assembly

• 6 Brioche or Potato Buns
• 6 slices Swiss Cheese (optional, but authentic to the "Swiss Mushroom" variation)
• Yellow mustard or spicy brown mustard (for serving)

Instructions

Step 1: Prep the Arteflame and Vegetables

1. Begin by lighting your Arteflame grill. Place three paper napkins soaked in vegetable oil in the center, stack firewood over them, and light. Allow the fire to burn down for about 20 minutes until you have a hot center coal bed and the plancha (griddle surface) is hot.
2. While the grill heats up, finely chop your cabbage and onions. You want them small enough to caramelize quickly but large enough to retain texture.
3. Form the ground beef into 6 equal patties. Make a small indentation in the center of each patty with your thumb to prevent them from puffing up during the cook. Season liberally with salt, pepper, and garlic powder.

Step 2: Sauté the Runza Mixture

1. Apply a thin layer of oil or butter to the flat cooktop surface of the Arteflame.
2. Toss the chopped onions onto a medium-heat zone of the plancha. Cook for 3-4 minutes until they begin to soften and turn translucent.
3. Add the chopped cabbage and the remaining butter to the onions. Mix them thoroughly on the griddle using a spatula.
4. Let the mixture sauté, stirring occasionally, until the cabbage is tender and slightly browned (about 8-10 minutes). If the mixture looks dry, splash a little beef broth on it to steam the cabbage as it cooks. Move the mixture to a cooler outer edge of the grill to keep warm once finished.

Step 3: Grill the Burgers

1. Place the beef patties directly onto the hottest part of the plancha cooktop (or the center grill grate if you prefer a flame-kissed char).
2. Sear the burgers for about 3-4 minutes on the first side to develop a deep, flavorful crust.
3. Flip the patties. Immediately top each patty with a slice of Swiss cheese if desired, allowing it to melt from the rising heat.
4. Cook for another 3-4 minutes or until the internal temperature reaches your desired doneness (135°F for medium-rare, 145°F for medium).

Step 4: Toast and Assemble

1. Butter the cut sides of your buns and place them on the cooktop for 30-60 seconds until golden brown and toasted.
2. To assemble, place a burger patty on the bottom bun. Pile a generous amount of the sautéed cabbage and onion mixture on top of the melted cheese.
3. Add a drizzle of mustard if desired and cap with the top bun. Serve immediately while hot and savory.

Tips

Cooking on the Arteflame offers you distinct heat zones, which is critical for this recipe. You want high heat for the burgers to seal in the juices, but a moderate temperature for the cabbage mixture so it caramelizes without burning. If your fire is roaring, keep the vegetables closer to the outer edge of the cooktop. For the meat, ensure you use 80/20 ground beef; the fat content is essential not just for flavor, but because the drippings will run slightly toward the center, seasoning the plancha even further for your next cook. Don't rush the cabbage; the sweetness of the Runza profile comes from the slow breakdown of the sugars in the onions and cabbage. If you want to mimic the texture of the traditional bread pocket filling even more, you can chop the finished burger patty and mix it directly into the cabbage on the grill before scooping it onto the bun—essentially making a "loose meat" sandwich.

Variations

The beauty of the Runza burger is its versatility. While the traditional recipe is strictly beef, cabbage, and onion, modern twists can elevate the flavor profile to suit your guests' preferences. Here are a few ways to mix it up:

• The Cheesy Runza: While we used Swiss, you can mix shredded Mozzarella directly into the hot cabbage mixture on the grill for a gooey, stretchy texture.
• The Spicy Southwest: Add diced jalapeños and pepper jack cheese to the cabbage mix for a kick of heat.
• Mushroom Swiss Style: Add sliced button mushrooms to the onion and cabbage sauté for an earthier, richer flavor profile.
• The Breakfast Runza: Top the burger and cabbage mixture with a fried egg cooked right on the Arteflame plancha.
• Turkey Runza: Substitute ground beef with ground turkey for a lighter option; ensure you use extra butter in the cabbage mix to compensate for the lower fat content.

Best pairings

A heavy, savory dish like the Nebraska Runza Burger deserves sides and drinks that cut through the richness of the beef and buttered cabbage. Since you already have the grill hot, consider utilizing the space for sides. Grilled potato wedges or thick-cut onion rings are natural companions. For a lighter contrast, a vinegar-based cucumber salad or a crisp coleslaw (using red cabbage for color contrast) works beautifully. When it comes to beverages, you cannot go wrong with a cold, crisp Lager or Pilsner—styles that honor the German heritage of the Runza. If you prefer wine, a medium-bodied Merlot or a Zinfandel pairs excellently with the caramelized onions and charred beef. For a non-alcoholic option, an old-fashioned root beer is a classic Midwest diner pairing.

Conclusion

Recreating the Nebraska Runza Burger on an Arteflame grill is more than just cooking dinner; it is about paying homage to a regional American classic while embracing the art of wood-fired cuisine. The combination of the smoky sear on the beef and the sweet, savory tenderness of the cabbage and onions creates a flavor profile that is surprisingly complex yet incredibly comforting. This dish proves that you don't need a bread pocket to enjoy the flavors of a Runza; you just need good ingredients, a hot fire, and the willingness to try something new. Gather your friends around the grill, share the story of this Midwestern staple, and enjoy a burger that is truly unique.