Utah Maple-Bacon Burgers on the Arteflame

Introduction

Bring bold Utah flavor to your backyard with this incredible recipe for Maple-&-Brown-Sugar Bacon Burgers grilled entirely on the Arteflame. Using a 1,000°F sear on the center grill grate, we lock in the juicy goodness of each burger and candy our bacon right on the flat top. Topped with sweet maple-candied bacon and served on toasted buns, these burgers are a crowd favorite. The Arteflame's wide griddle lets you cook everything at once—perfect for feeding a hungry crew with zero cleanup hassle.

Ingredients

• 2 lbs ground chuck (80/20 blend)
• 8 slices thick-cut bacon
• 3 tbsp brown sugar
• 2 tbsp pure maple syrup
• 4 slices sharp cheddar cheese
• 4 brioche buns
• 2 tbsp unsalted butter (for buns)
• Salt and black pepper to taste
• Optional toppings: lettuce, tomato, red onion, pickles

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil over three paper napkins.
2. Place the napkins in the center of your Arteflame grill.
3. Stack hardwood firewood over the napkins and light the paper.
4. Wait about 20 minutes until the center grate hits 1,000°F—you’re ready to sear!

Step 2: Prepare the burger patties

1. Divide the ground chuck into 4 equal portions and form into patties.
2. Season both sides generously with salt and pepper.
3. Set aside while the grill heats up.

Step 3: Candy the bacon on the flat top

1. Lay bacon strips on the hotter part of the flat top cooktop.
2. Sprinkle brown sugar evenly over each slice.
3. Drizzle maple syrup on top of the sugar.
4. Cook until the bacon is caramelized and crispy, flipping occasionally.
5. Move bacon to a cooler zone to keep warm and crispy.

Step 4: Sear the burger patties

1. Place the patties directly on the center grill grate and sear each side for about 1-2 minutes to develop a steakhouse-quality crust.
2. Once seared, move the patties to the medium-hot zone of the flat top.
3. Continue cooking them to desired doneness (135°F for medium-rare, 145°F for medium).
4. Remember to remove patties when they are 15°F below your target; they will continue to cook as they rest.

Step 5: Toast the buns

1. Spread unsalted butter on the inside of each brioche bun.
2. Place the buns, butter-side down, on a medium-hot spot on the griddle until golden and crisp.

Step 6: Assemble the burgers

1. Place a patty on each bottom bun.
2. Top with a slice of cheddar cheese while still hot so it melts into the burger.
3. Add 2 slices of maple-candied bacon.
4. Add lettuce, tomato, onion or pickles if desired.
5. Top with the other half of the bun and serve immediately.

Tips

• Use cold patties for better searing.
• Use hardwood like oak or hickory for enhanced smoke flavor.
• Don’t press down on the patties—let the heat do the work.
• Let burgers rest for 5 minutes before serving.
• Use a meat thermometer for precise doneness.

Variations

1. Utah Heat Burger: Add pepper jack cheese, jalapeños, and a chipotle mayo spread.
2. BBQ Rodeo Burger: Use BBQ sauce, crispy onion rings, and smoked gouda cheese.
3. Wasatch Blue Burger: Top with blue cheese crumbles and caramelized onions.
4. Avocado Ranch Burger: Add fresh avocado slices and ranch dressing in place of bacon.
5. Breakfast Burger: Add a fried egg and swap cheddar for American cheese.

Conclusion

Whether you're a Utah local or a backyard grill enthusiast, these maple-&-brown-sugar bacon burgers will leave everyone asking for seconds. With the Arteflame grill's perfect heat zones and easy, mess-free cooking, you’ll find this recipe both fun to make and irresistible to eat.

Best pairings

• Sweet potato fries grilled on the Arteflame cooktop
• Cold craft root beer or a hoppy IPA
• Grilled corn on the cob with garlic butter
• Creamy coleslaw
• Peach cobbler grilled in a cast iron skillet on the Arteflame outer edge