Cheddar Stuffed Burgers (New Hampshire Style) | Arteflame

Introduction

Imagine the primal satisfaction of biting into a perfectly seared burger, the crust crunching slightly before giving way to a molten river of sharp, aged cheese. This New Hampshire Cheddar Stuffed Burger captures the essence of a classic New England cookout—smoky wood fires, crisp air, and bold, savory flavors. It is the kind of meal that instantly turns a casual backyard dinner into a memorable event, perfect for a cozy autumn evening or a lively summer gathering.

Why This Recipe is a Winner

I adore this dish because it elevates the humble burger into gourmet territory using the unique searing power of the Arteflame grill. The flat steel cooktop creates an unbeatable crust that locks in juices, while the stuffed center ensures every bite is rich and creamy. It combines the nostalgic fun of the famous "Juicy Lucy" with the sophistication of high-quality aged cheese, delivering a flavor profile that is both comforting and impressive.

Tips for a Perfect Sear

• Seal the Edges: To prevent a cheese blowout, pinch the two meat patties tightly together and smooth the seams completely with your thumb to create an airtight seal.
• Zone Cooking: Sear close to the center fire for that golden Maillard reaction, then move the burgers to the cooler outer ring to let the cheese melt slowly without scorching the beef.

Make It Your Own

If you cannot find New Hampshire cheddar, any high-quality aged sharp cheddar or even a slice of nuty Gruyère works beautifully. You can also swap the brioche for a sturdy potato bun if you prefer a softer texture that absorbs the savory juices.

Ingredients

The Burger Patties

• 2 lbs Ground Chuck (80/20 lean-to-fat ratio is essential for juiciness)
• 8 oz Block of Sharp New Hampshire Cheddar Cheese (cut into thick 1-inch squares)
• 2 tbsp Worcestershire Sauce
• 1 tbsp Granulated Garlic
• 1 tbsp Onion Powder
• 1 tsp Smoked Paprika
• Sea Salt and Freshly Cracked Black Pepper (to taste)

The Build

• 4-6 Brioche Buns
• 2 tbsp Unsalted Butter (melted, for brushing buns)
• Crisp Lettuce Leaves (Bibb or Romaine)
• Ripe Beefsteak Tomato slices
• Red Onion (thinly sliced)
• Pickles or Relish (optional)

Instructions

Step 1: Prepare the Arteflame Grill

1. Start your fire in the center of the Arteflame grill using charcoal or hardwoods like oak or hickory.
2. Allow the grill to heat up for about 20 to 30 minutes. You are looking for a center temperature of over 600°F for searing, with the outer ring serving as a cooler zone.
3. Scrape the cooktop clean and apply a thin layer of vegetable oil or grapeseed oil to season the steel surface.

Step 2: Season and Shape the Meat

1. In a large mixing bowl, gently combine the ground chuck, Worcestershire sauce, granulated garlic, onion powder, and smoked paprika.
2. Do not overwork the meat, as this can lead to tough burgers. Mix just until the ingredients are incorporated.
3. Divide the meat mixture into 8 to 12 equal-sized portions (depending on how large you want your burgers).
4. Flatten each portion into a thin patty.

Step 3: Stuff and Seal the Burgers

1. Place a square of the New Hampshire cheddar in the center of half of the patties.
2. Top the cheese-laden patties with the remaining plain patties.
3. Crucial Step: Pinch the edges of the two patties together tightly to seal the cheese inside. Smooth out the edges to ensure there are no cracks where cheese could leak out during grilling.
4. Season the exterior of the finished patties generously with salt and pepper.

Step 4: Grill to Perfection

1. Place the stuffed burgers directly onto the hot flat cooktop of the Arteflame. Place them closer to the center for a hard sear.
2. Sear undisturbed for about 3-4 minutes until a deep brown crust forms.
3. Flip the burgers carefully. Move them slightly further away from the center fire to allow the inside to cook and the cheese to melt without burning the exterior.
4. Cook for another 4-5 minutes, or until the internal temperature of the meat reaches 160°F (use a meat thermometer to be safe).

Step 5: Toast and Assemble

1. While the burgers are finishing, brush the cut sides of the brioche buns with melted butter.
2. Place the buns face down on the outer edge of the grill ring to toast until golden brown (about 1-2 minutes).
3. Remove the burgers and buns from the grill. Let the burgers rest for 2 minutes.
4. Assemble your burger with lettuce, tomato, onion, and the stuffed patty. Serve immediately while the cheese is molten.

Tips

Mastering a stuffed burger on the Arteflame requires a little finesse to ensure the cheese stays inside and the meat stays juicy. First, the most critical tip is ensuring your seal is airtight. If there is even a small fissure in the meat, that beautiful New Hampshire cheddar will leak out onto the cooktop. To prevent this, take extra time smoothing the edges of the patty with your thumbs. Second, avoid pressing down on the burgers with your spatula while they cook. While it creates a sizzling sound, it squeezes out the essential juices and can rupture the cheese pocket. Finally, utilize the heat zones of your Arteflame. Start close to the center for that Maillard reaction crust, then move the patties to the cooler outer ring to finish cooking gently. This ensures the cheese melts fully before the meat burns.

Variations

While sharp cheddar is a classic choice, the beauty of this recipe lies in its versatility. You can easily adapt the flavor profile to suit your mood or the season. Experimenting with different cheeses and mix-ins can transform this dish entirely. Here are a few variations to try on your Arteflame:

• The Mushroom Swiss: Swap the cheddar for a thick slice of Gruyère or Swiss cheese and top the burger with sautéed mushrooms and caramelized onions.
• The Spicy Kick: Use Pepper Jack cheese inside the burger and mix diced jalapeños directly into the beef blend for added heat.
• The Breakfast Burger: Stuff with mild cheddar, and top the finished burger with a fried egg cooked right on the flat top and a slice of crispy bacon.
• The Blue & Black: Stuff with crumbly Blue Cheese and season the exterior with a heavy coating of cracked black pepper.
• The Italian Job: Use fresh Mozzarella inside, mix Italian seasoning into the beef, and top with marinara sauce and fresh basil.

Best pairings

A burger this rich and flavorful deserves a beverage and side dish that can stand up to its bold profile. Since you are using New Hampshire cheddar, leaning into New England-style pairings works wonderfully. The sharpness of the cheese cuts through rich beverages, while the smokiness of the meat complements earthy sides.

• Beverage: A hazy New England IPA is the perfect match; the citrusy, hoppy notes cleanse the palate between bites of rich cheese and beef. For wine lovers, a bold Zinfandel or Cabernet Sauvignon pairs well with the charred crust.
• Sides: Utilize the Arteflame’s surface to grill sweet potato wedges seasoned with rosemary. Alternatively, grilled corn on the cob with a chili-lime butter creates a nice contrast to the heavy burger.
• Condiments: A homemade bacon jam or a truffle aioli elevates the dish from a backyard staple to a fine-dining experience.

Conclusion

The New Hampshire Cheddar Stuffed Burger is more than just a meal; it is a celebration of fire, flavor, and technique. Cooking this on an Arteflame grill changes the dynamic entirely, giving you a level of control over the crust and temperature that standard grilling methods lack. The result is a burger that looks incredible and tastes even better—juicy, smoky, and filled with a cheesy surprise that delights with every bite. Whether you stick to the classic sharp cheddar recipe or experiment with our spicy variations, this dish is sure to become a regular in your outdoor cooking rotation. So, gather your ingredients, light the fire, and prepare to serve the best burger your friends and family have ever tasted.