South Dakota Stuffed Burgers on the Arteflame

Introduction

Nothing says Midwest grilling quite like South Dakota Stuffed Burgers. These juicy beef or bison patties are filled to the brim with molten cheese, seared at over 1,000°F on the Arteflame grill’s center grate, and finished to perfection on the surrounding flat cooktop. This reverse sear method locks in every drop of smoky, savory goodness – making these burgers the ultimate backyard indulgence.

Ingredients

• 2 lbs ground beef or ground bison (80/20 preferred)
• 1 cup shredded cheddar, gouda, or pepper jack cheese
• 4 brioche or potato hamburger buns
• 2 tbsp unsalted butter (plus more for buns)
• 1 small red onion, thinly sliced
• Leaf lettuce or arugula
• 2 tomatoes, sliced
• Salt and freshly cracked black pepper to taste
• Optional: pickles, mustard, ketchup, mayonnaise

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the oiled napkins in the center of the Arteflame grill.
3. Stack firewood over top of the napkins and ignite the paper.
4. The fire will be hot and ready in about 20 minutes – just in time to start grilling.

Step 2: Form the stuffed burgers

1. Divide the ground beef or bison into 8 equal portions and flatten each into a round patty.
2. Place cheese in the center of 4 patties.
3. Top each cheese-filled patty with another unfilled patty, then seal the edges by pinching them tightly together to form a thick burger.
4. Season both sides of each patty generously with salt and pepper.

Step 3: Sear on the grill grate

1. Place the burgers directly on the center grill grate over the hottest flame (over 1,000°F).
2. Sear each side for 1-2 minutes until a crisp crust forms and juices are locked in.

Step 4: Reverse sear on the flat cooktop

1. Move the burgers from the grill grate to the flat cooktop just outside the hot center.
2. Cook to desired doneness (for medium, bring burgers to 140°F, remove at 125°F).
3. Toast the buns with butter on the flat cooktop until golden.

Step 5: Assemble and serve

1. Create your burger stack: bottom bun, lettuce, burger, tomato slices, grilled onions, condiments, top bun.
2. Serve immediately while hot and juicy.

Tips

• Use a thermometer and remove meat 15°F before it reaches your desired temperature to account for carryover cooking.
• Cook onions and toast buns on the flat top while burgers finish to maximize flavor.
• Use butter – not oil – for grilling for the richest flavor and best browning.
• The Arteflame flat top gives you even searing without burning – adjust placement for different heat zones.
• Always seal the cheese inside tightly to prevent it from leaking while grilling.

Variations

1. Blue Cheese Bacon Burger: Stuff patties with crumbled blue cheese and serve with crispy bacon slices and caramelized onions.
2. Jalapeño Pepper Jack: Fill with pepper jack and chopped pickled jalapeños for bold heat and tang.
3. Mushroom Swiss Melt: Add sautéed mushrooms inside the burger with Swiss cheese and top with garlic aioli.
4. BBQ Cheddar Bison: Use ground bison, stuff with sharp cheddar, and top with BBQ sauce and crispy onion straws.
5. Southwest Chipotle Burger: Fill with a mix of Monterey Jack and chipotle crema and top with avocado slices and cilantro.

Best pairings

• Grilled sweet corn on the flat top, brushed with butter and chili lime salt
• Smoky potato wedges cooked on the Arteflame edge zone
• Crisp pilsners or bold IPAs
• Light coleslaw for balance
• Fresh fruit skewers grilled lightly on the flat cooktop

Conclusion

South Dakota Stuffed Burgers are the showstopping centerpiece of any cookout. With the firepower and versatility of the Arteflame grill, there’s no easier or more delicious way to cook burgers that impress from first bite to last. Unlock the juiciest flavor and ultimate crust using the reverse sear and enjoy steakhouse perfection in your backyard.