Oklahoma Blue Cheese Burger on Arteflame Grill

Introduction

Few things satisfy like a perfectly seared, juicy burger topped with bold blue cheese and sweet caramelized onions. Using the Arteflame grill, you’ll achieve that steakhouse-quality sear with ease. The Oklahoma Blue Cheese Burger brings local flavor with rich, tangy Oklahoma-made blue cheese, while the flat griddle cooktop ensures every ingredient is grilled to absolute perfection. Let's fire it up and craft an unforgettable burger right in your backyard.

Ingredients

• 1.5 lbs ground chuck (80/20 blend)
• 1 tsp Kosher salt
• 1/2 tsp freshly cracked black pepper
• 4 brioche hamburger buns
• 4 oz Oklahoma-made blue cheese, crumbled
• 2 large yellow onions, sliced thin
• 2 tbsp unsalted butter (for onions + buns)
• 1 tbsp butter (for each burger)
• Optional: lettuce, tomato or pickles for serving

Instructions

Step 1: Fire up the Arteflame grill

1. Soak three paper napkins with vegetable oil and place them in the center of the Arteflame grill.
2. Stack firewood on top of the oiled napkins.
3. Ignite the napkins and allow the wood to burn for about 20 minutes until the center grill grate reaches searing temperatures of over 1,000°F.

Step 2: Prep the beef patties

1. Divide ground beef into 4 equal parts and gently form into patties without overworking the meat.
2. Season both sides with Kosher salt and black pepper.
3. Make a small indentation in the center of each patty to prevent puffing during grilling.

Step 3: Caramelize the onions

1. Place 1 tbsp of butter onto the flat cooktop, closer to the center where the heat is higher.
2. Add sliced onions and sauté slowly, moving them toward the cooler outer areas as they caramelize.
3. Cook for 10–15 minutes, stirring occasionally, until onions are golden brown.

Step 4: Sear the burgers

1. Place patties on the center grill grate to sear for 1–2 minutes per side to lock in juices and develop a flavorful crust.
2. Once seared, move each patty to the griddle closer to the outer edge to finish cooking to desired doneness via reverse searing. Add 1 tbsp butter under each patty while finishing.
3. Top each patty with blue cheese crumbles during the last 1–2 minutes of cooking to allow melting.
4. Remove burgers from the grill when they’re 15°F below your target internal temperature. Let rest before serving.

Step 5: Toast the buns

1. Spread a thin layer of butter on each half of the brioche buns.
2. Place them down on the griddle for 1–2 minutes until golden and toasted.

Step 6: Assemble and serve

1. Place a patty on the bottom bun, add caramelized onions, and any optional toppings like lettuce or tomato.
2. Cap with top bun and serve immediately.

Tips

• Use chilled beef to form patties—it helps them retain shape on the grill.
• Don’t press down on the burgers after placing them on the grill; keep those juices in!
• Keep onions near the outer cooktop edge if the temperature gets too high.
• Always rest your meat after removing it from the grill—it’s how you lock in the juices.
• Use unsalted butter for better flavor control when grilling.

Variations

1. Spicy Oklahoma Burger: Add pickled jalapeños and a chipotle aioli for a smoky kick with the blue cheese.
2. Mushroom & Blue Classic: Grill sliced mushrooms with butter and thyme on the flat top to add earthy flavor to your blue cheese burger.
3. Bacon Blue Bonanza: Grill thick-cut bacon on the griddle and add crispy slices along with the caramelized onions and cheese.
4. Oklahoma BBQ Twist: Drizzle with a smoky Oklahoma BBQ sauce just before serving to bring a sweet-and-savory contrast.
5. The Onion Jam Burger: Replace caramelized onions with a sweet onion jam cooked on the griddle with brown sugar and a touch of balsamic vinegar.

Conclusion

The Oklahoma Blue Cheese Burger is an indulgent way to embrace bold flavors and show off what the Arteflame grill does best—lock in juices with a blistering sear, then finish with precision on the flat cooktop. From grill to plate, every component touches the heat perfectly. Get outside and make every bite count!

Best pairings

• Sweet potato fries cooked with butter on the Arteflame griddle
• Grilled corn with lime butter and smoked paprika
• Crisp apple slaw with cider vinaigrette
• Cold Oklahoma-brewed beer or a bold red Zinfandel