New Hampshire Grilled Cheddar-Stuffed Burgers

Introduction

Few things say summer quite like a juicy, cheese-stuffed burger hot off the grill. This New Hampshire-inspired cheddar-stuffed burger recipe brings gooey Vermont cheddar together with premium ground beef for an irresistible bite. Using the Arteflame grill, we sear the burgers at over 1,000F for a perfect crust, then reverse sear them on the flat griddle cooktop to finish. With no lid or pans required, this is outdoor grilling at its purest — and most flavorful.

Ingredients

• 2 lbs ground beef (80/20 blend)
• 8 oz Vermont sharp white cheddar, cut into cubes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp unsalted butter (for griddle)
• 4 brioche burger buns
• Lettuce, tomato slices, red onion (optional toppings)
• Dijon mustard or mayo (optional)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the center fire pit of the Arteflame grill.
2. Stack hardwood firewood above the soaked napkins.
3. Light the napkins to ignite the wood. Let the grill heat up for 20 minutes.

Step 2: Form the Burger Patties

1. Divide the ground beef into 8 equal portions.
2. Flatten each portion into a thin patty.
3. Place cubes of Vermont cheddar in the center of 4 patties.
4. Top with the remaining 4 patties and seal the edges tightly to enclose the cheese.
5. Season both sides with kosher salt and black pepper.

Step 3: Sear the Burgers on the Center Grill Grate

1. Place the cheddar-stuffed patties on the center grill grate for a high-heat sear (1-2 minutes per side).
2. Flip once to develop a beautiful crust.

Step 4: Move to the Flat Top to Finish Cooking

1. Add a small pat of butter to the hot griddle near the center area.
2. Transfer the seared patties from the grill grate to the griddle to finish cooking.
3. Cook to preferred doneness — remove the burgers when internal temp is 15°F lower than target, as they will continue to cook while resting.

Step 5: Toast the Buns and Assemble

1. Toast brioche buns cut-side down on the griddle near the edge for 1–2 minutes.
2. Assemble the burgers with your favorite toppings and serve hot.

Tips

• Use a meat thermometer — 135°F for medium-rare, 145°F for medium. Remove at 120°F and 130°F respectively.
• Make sure the patties are sealed tight to avoid cheese leakage.
• Let burgers rest for 5 minutes before serving.
• Cook toppings like onions or mushrooms on the outer ring of the griddle while the burgers finish.
• Use unsalted butter for a richer, more natural flavor when grilling.

Variations

1. Smoky Blue Burger: Stuff patties with crumbled blue cheese and top with grilled red onions.
2. Southwest Kick: Add pepper jack cheese and mix paprika and cumin into the ground beef.
3. BBQ Bacon Cheddar: Add cooked bacon inside with sharp cheddar and top with BBQ sauce after grilling.
4. Mushroom Swiss Delight: Swap cheddar for Swiss and top with sautéed mushrooms grilled on the flat top.
5. Spicy Jalapeño Popper: Mix chopped jalapeños into the ground beef and stuff with cream cheese and cheddar.

Best pairings

• Sweet potato fries cooked on the Arteflame griddle
• Grilled corn on the cob with herbed butter
• Classic American pale ale or crisp hard cider
• Fresh green salad with lemon vinaigrette
• Grilled peach halves with vanilla cream for dessert

Conclusion

Nothing beats the flavor of a cheddar-stuffed burger cooked on the Arteflame grill. With high-heat searing and a flat top finish, every burger is juicy, melted, and grilled to stunning perfection. This New Hampshire favorite will win hearts at every backyard gathering.