Rhode Island Hot Wiener Burgers on Arteflame Grill

Introduction

Experience a mouthwatering twist on a New England classic with these Rhode Island Hot Wiener Burgers. These patties are inspired by the famous spicy and savory blend of the original hot wiener and are flame-seared to perfection on the Arteflame Grill. The grill's unique design brings restaurant-quality results right to your backyard. Juicy beef patties are grilled with the reverse sear method, then topped with yellow mustard, fresh chopped onions, and traditional wiener meat sauce. The result is a bold, flavorful burger that’s unlike anything else. Perfect for your next cookout!

Ingredients

• 2 lbs ground beef (80/20 blend)
• 1 tbsp yellow mustard
• 1 tbsp white vinegar
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp ground cumin
• Salt and black pepper to taste
• 4 burger buns
• 2 tbsp unsalted butter (for the buns and burgers)
• 1 small white onion, finely chopped
• 4 tbsp yellow mustard (for topping)
• 1 cup Rhode Island-style meat sauce (see Tips below)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins and place them in the center of your Arteflame Grill.
2. Stack dry firewood in a crisscross pattern over the napkins.
3. Light the paper and allow the fire to build for about 20 minutes.
4. Once the center grill grate reaches around 1,000°F, you’re ready to start cooking.

Step 2: Prepare the burger mixture

1. In a bowl, combine the ground beef with mustard, vinegar, onion powder, garlic powder, paprika, cumin, salt, and pepper.
2. Gently mix until just combined, being careful not to overwork the meat.
3. Form into 4 equal-sized patties.

Step 3: Sear the burgers

1. Place each burger patty on the center grill grate to sear for 1-2 minutes per side.
2. This high-heat sear locks in the juices and gives the burgers a steakhouse-quality crust.

Step 4: Finish burgers on the flat top

1. Move the seared patties to the flat top griddle near the center for a medium-high heat zone.
2. Cook until the internal temperature is 15°F below your desired doneness (suggested: remove at 140°F for medium).

Step 5: Toast the buns

1. Butter the burger buns and place them cut-side down on the hotter zone of the flat top.
2. Toast until golden and crisp, about 30-60 seconds.

Step 6: Assemble the burgers

1. Place the finished patties on the toasted buns.
2. Top each patty with yellow mustard, chopped onions, and a big spoonful of warm Rhode Island meat sauce.
3. Serve immediately.

Tips

• Use high-quality beef for the juiciest results.
• Don’t skip searing—it locks in flavor beautifully on the Arteflame center grate.
• Make the Rhode Island meat sauce ahead of time and warm it on the flat top in a cast-iron skillet just before topping.
• Always remove meat from the grill about 15°F before your target doneness as it continues to cook off the grill.

Variations

1. Cheesy Hot Wiener Burger: Add American or cheddar cheese slices during the final minutes of grilling for a creamy twist.
2. Spicy Jalapeño Burger: Mix diced jalapeños into the burger patty and top with pickled jalapeño slices.
3. Rhode Island Veggie Burger: Use a plant-based burger patty and top with homemade spicy bean sauce instead of meat sauce.
4. Bacon Hot Wiener Burger: Add two slices of crispy grilled bacon for bold smoky flavor.
5. BBQ Rhode Island Burger: Add a drizzle of BBQ sauce before serving instead of mustard for a sweet and tangy flavor.

Conclusion

Grilling Rhode Island Hot Wiener Burgers on the Arteflame brings classic street food vibes right to your backyard with bold flavors, steakhouse textures, and unmatched juiciness. Thanks to the extreme heat and consistent surface of the Arteflame, every component comes out sizzling to perfection—and with minimal cleanup too. Whether you're feeding a crowd or just treating yourself, this is the burger you'll crave again and again.

Best pairings

• Grilled sweet potato wedges with paprika and honey butter
• Charred corn on the cob with chili-lime butter
• Pickle spears or tangy coleslaw for crunch
• Root beer floats or a cold local craft lager
• Grilled peaches or pineapple for dessert