Oregon Blue Cheese Burgers on the Arteflame

Introduction

These Grilled Rogue Creamery Blue Cheese Burgers are a celebration of rich, local flavor and time-honored grilling techniques. We use the high-heat searing center of the Arteflame grill and its precision flat top cooktop to build a burger that is layered, juicy, and packed with taste. The local standout, Rogue Creamery blue cheese, adds a creamy, tangy richness that perfectly complements sizzling grilled beef and caramelized onions.

Ingredients

• 2 lbs ground beef (80/20 blend for juiciness)
• 4 oz Rogue Creamery blue cheese, crumbled
• 1 large sweet onion, sliced into rings
• 4 brioche burger buns
• 2 tbsp unsalted butter (plus more for toasting buns)
• Kosher salt to taste
• Fresh cracked black pepper to taste
• Leaf lettuce (optional)
• Tomato slices (optional)
• Pickles (optional)
• Dijon mustard or aioli (optional)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins.
2. Place the napkins in the center fire area of your Arteflame grill.
3. Stack dry firewood on top of the soaked napkins.
4. Light the napkins and let the fire build for about 20 minutes until the grill is hot.

Step 2: Prepare the onions

1. Place the sliced onions on the flat cooktop near the high heat center zone.
2. Add 1 tbsp of butter and stir occasionally, moving between hotter and cooler zones to avoid burning.
3. Sauté until golden brown and caramelized (about 10–15 minutes), then move them to a cooler zone to keep warm.

Step 3: Shape the burgers

1. Divide the ground beef into 4 equal patties.
2. Season each patty liberally with kosher salt and cracked black pepper on both sides.
3. Make a slight indentation in the center of each patty to prevent it from puffing up during grilling.

Step 4: Sear the burgers

1. Place patties on the center grill grate over 1,000°F searing heat.
2. Sear each side for 1 minute to lock in juices, creating a flavorful crust.

Step 5: Finish on the flat top

1. Move the seared patties onto the flat cooktop toward a medium heat zone near the outer ring.
2. Continue cooking to desired temperature (remove at 130°F for medium rare, as it will rise to 145°F).
3. In the final minute, top each patty with a generous spoonful of Rogue Creamery blue cheese and let it melt.

Step 6: Toast the buns and assemble

1. Butter the brioche buns lightly and place cut-side down on the flat cooktop until golden brown.
2. Assemble each burger: bun base, lettuce (optional), patty with melted blue cheese, caramelized onions, tomato/pickles if using, sauce as desired, and the top bun.

Tips

• Take burgers off the grill when internal temp is 15°F below target, as they will continue to cook afterward.
• Use the hotter inner zones of the cooktop for searing and the outer zones for slower finishes and vegetables.
• Butter makes everything more flavorful—use it generously but wisely.

Variations

1. Oregon BBQ Blue Burger: Add thick-cut grilled bacon and drizzle a tangy Oregon-made BBQ sauce over the patty.
2. Spicy Rogue Burger: Top with grilled jalapeños and a smear of chipotle mayo for a spicy kick.
3. Mushroom & Blue Burger: Swap onions for grilled portobello mushrooms sautéed with butter and thyme.
4. Pineapple Blue Burger: Add grilled pineapple rings and a touch of teriyaki sauce for sweet-savory fusion.
5. Avocado Herb Blue Burger: Add creamy grilled avocado slices and fresh chopped dill or cilantro.

Conclusion

Made entirely on the Arteflame grill with zero clean up and no need for pots, pans, or ovens, these Oregon Blue Cheese Burgers are an unforgettable way to enjoy your next outdoor grill night. Combining the searing power of live fire with the finesse of Oregon's finest blue cheese—this might just be your new go-to burger recipe.

Best pairings

• Grilled corn brushed with herb butter directly on the Arteflame cooktop
• Crispy potato wedges or sweet potato fries on the flat top
• IPA from an Oregon craft brewery
• Mixed greens with grilled lemon vinaigrette
• Chilled watermelon basil salad for a fresh contrast