Nebraska Chili Burgers on the Arteflame Grill

Introduction

Nothing says hearty and flavorful like Nebraska Chili Burgers. Grilled on the Arteflame, these juicy burgers get their signature taste from bold chili toppings, high-heat searing, and an unbeatable reverse sear method that locks in every savory note. This recipe transforms your backyard grilling into a steakhouse-quality experience, right down to the final bite.

Ingredients

• 2 lbs ground beef (80/20)
• 1 tbsp butter (for grilling)
• Sea salt and black pepper to taste
• 6 burger buns
• 6 slices cheddar cheese
• 1 cup cooked kidney beans
• 1/2 cup tomato paste
• 1/4 cup diced onions
• 1/4 cup diced green peppers
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne (optional for heat)
• 1 tbsp butter (for chili mix)
• Pickle slices for topping
• Optional: sliced jalapeños, lettuce, tomato

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Prepare the Arteflame Grill

1. Place three paper napkins on the grilling bowl and pour a little vegetable oil over them.
2. Stack firewood on top of the oiled napkins and light the paper.
3. Wait around 20 minutes until the center grill grate reaches 1,000°F and the flat griddle surrounding it is hot and ready.

Step 2: Make the Nebraska Chili

1. On the hot flat griddle near the outer zone, melt 1 tbsp of butter.
2. Add onions and green peppers and sauté until translucent.
3. Mix in tomato paste, kidney beans, cumin, chili powder, smoked paprika, garlic powder, and cayenne.
4. Stir occasionally and let it simmer until thickened, about 10 minutes. Move to a warm zone to keep hot while finishing burgers.

Step 3: Form and Season the Burgers

1. Divide beef into 6 equal patties; press slightly thinner in the center for even cooking.
2. Season both sides with sea salt and pepper.

Step 4: Sear the Patties on the Center Grill Grate

1. Add a dab of butter to the center grill grate.
2. Sear each patty on the high-heat section for 1-2 minutes per side for a deep crust.

Step 5: Reverse Sear on the Griddle

1. Move seared patties to the flat griddle near the center to finish cooking to your desired doneness.
2. Add cheddar cheese slices during the last minute to melt.
3. Remove patties once internal temp is 15°F below target temperature (155°F for well-done, remove at 140°F).

Step 6: Toast the Buns

1. Butter the insides of the buns and toast them on the outer flat griddle area for 1-2 minutes until golden.

Step 7: Assemble the Chili Burgers

1. Place patties on buns, top with a generous spoonful of chili.
2. Garnish with pickles, jalapeños, lettuce, or tomato as desired.

Tips

• Use high-quality ground beef for flavor-packed patties.
• Keep burger patties cold until they go on the grill for better searing.
• Position chili ingredients toward the outer edge of the cooktop to avoid overcooking.
• Let the patties rest for 5 minutes after grilling to keep the juices inside.
• Add a tiny dab of butter under each patty while cooking for enhanced flavor.

Variations

1. Smoky Bacon Chili Burger: Add crispy bacon strips and smoked gouda for smoky richness.
2. Spicy Jalapeño Chili Burger: Increase cayenne in the chili and top with fresh jalapeño slices and pepper jack cheese.
3. BBQ Nebraska Chili Burger: Blend BBQ sauce into the chili and top with sharp cheddar and crispy onions.
4. Mushroom Swiss Chili Burger: Add sautéed mushrooms to the chili and use Swiss cheese instead of cheddar.
5. Veggie Nebraska Chili Burger: Use a plant-based patty and substitute black beans in the chili for a vegetarian version.

Best pairings

• Sweet potato fries or grilled corn on the cob
• A craft root beer or crisp lager
• Grilled peach halves with cinnamon butter for dessert

Conclusion

These Nebraska Chili Burgers are an irresistible fusion of bold Midwest flavors and steakhouse grilling techniques made possible by the unique power of the Arteflame grill. By searing over 1,000°F and finishing on the hot flat griddle, you get juicy, crusted burgers topped with smoky chili—grilled to absolute perfection with no fuss and no flames ever touching your food.