Oklahoma Onion Burger on the Arteflame Grill

Introduction

The Oklahoma Onion Burger is a nostalgic classic with a twist—made even better using the high heat sear and wide cooktop of the Arteflame Grill. We take a simple mix of ground beef and thinly sliced onions and elevate it to steakhouse-quality perfection using the reverse searing method. No skillet or oven required—this entire dish is grilled and caramelized on the Arteflame, giving the burgers an unmatched depth of flavor and crunch.

Ingredients

• 1 lb ground beef (80/20 blend recommended)
• 1 large yellow onion, thinly sliced
• 4 burger buns
• 4 slices American cheese (or your favorite melty cheese)
• 2 tbsp unsalted butter
• Salt and pepper to taste
• Optional toppings: pickles, mustard, ketchup

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins and place them at the base of the Arteflame grill.
2. Stack firewood over the oiled napkins.
3. Light the napkins and let the fire build for about 20 minutes.
4. Wait until the center grill grate reaches about 1,000°F before you begin searing.

Step 2: Prepare Your Ingredients

1. Form ground beef into four equal balls (do not press into patties yet).
2. Thinly slice the yellow onion using a mandoline or sharp knife.
3. Butter the flat cooktop area near the center where you'll caramelize the onions.

Step 3: Sear the Patties on the Center Grate

1. Place the beef balls on the center grill grate and let them sear for 30 seconds to 1 minute untouched.
2. Flip the beef ball and immediately top it with a large mound of thinly sliced onions.
3. Use a spatula to press the onions into the burger, flattening it to a thin patty for maximum contact.
4. Sear the onion side for another minute to caramelize the edges then transfer the patties to the flat cooktop to finish cooking.

Step 4: Finish the Burgers on the Flat Griddle Cooktop

1. Move the patties from the center grate to the griddle area near the center.
2. Let them cook gently in their own juices for another 3–5 minutes or until internal temp is 15°F below target (145°F for medium, remove at 130°F).
3. Top with cheese to melt as the patties finish cooking.
4. Toast the buns face down on the flat griddle with a bit of butter until golden brown.

Step 5: Assemble and Serve

1. Place cheesy patties with caramelized onions on the toasted buns.
2. Add optional toppings such as pickles and mustard.
3. Serve hot and enjoy the crisp crust and juicy interior.

Tips

• Use cold burger meat to maintain structure when pressing on the grill.
• Don’t overwork the beef—loose-formed balls create better texture.
• The thinner you slice the onions, the faster and more evenly they will caramelize.
• Always use an instant-read thermometer to track internal doneness.
• Remove meat 15°F before your target internal temperature; it will keep cooking after removal.

Variations

1. Spicy Jalapeno Onion Burger: Add thinly sliced jalapenos with the onions for a kick of heat during grilling.
2. Bacon Onion Burger: Cook crispy bacon on the flat griddle and add it on top of the cheese before sandwiching.
3. Mushroom Onion Burger: Sauté mushrooms alongside the onions and press them both into the burger patty as it sears.
4. Smoked Gouda Onion Burger: Replace American cheese with smoked gouda for a creamy, smoky flavor.
5. BBQ Onion Burger: Brush your burger with BBQ sauce while it finishes on the flat top and top with grilled onions and coleslaw.

Conclusion

The Oklahoma Onion Burger delivers unbeatable flavor and crunch that only gets better when cooked on the Arteflame Grill. Using the center grate for intense searing and the flat cooktop for even doneness ensures every bite is juicy, crispy, and packed with savory goodness. This recipe proves that you don’t need a pan or lid when your grill does everything—and does it with style.

Best pairings

• Grilled corn brushed with chipotle butter
• Waffle fries cooked directly on the flat top
• Homemade pickles for a tangy contrast
• Cold craft lager or an ice-cold root beer