Vermont Cheddar & Maple Bacon Burger

Introduction

There’s something truly special about combining robust Vermont cheddar, sweet maple-glazed onions, and crispy bacon over a perfectly seared burger. Cooking it entirely on the Arteflame Grill brings out deep, smoky flavors and results in a burger that is juicy, flavorful and picture-perfect. We’ll use the high-heat center grate to sear the patties and finish them on the flat cooktop with the rest of the toppings. This is more than just a burger—it’s an experience cooked entirely over live fire, the Vermont way.

Ingredients

• 1.5 lbs ground brisket blend or 80/20 ground beef
• 4 thick slices of Vermont sharp cheddar cheese
• 4 brioche burger buns, buttered
• 8 slices applewood smoked bacon
• 1 large sweet onion, thinly sliced
• 2 tablespoons pure Vermont maple syrup
• 4 tablespoons unsalted butter (plus extra for buns)
• Salt and freshly ground black pepper
• Optional: lettuce, tomato slices, or grainy mustard

Instructions

Step 1: Fire up the Arteflame Grill

1. Soak 3 paper napkins in vegetable oil and place them on the base of the Arteflame grill.
2. Stack dry firewood on top of the napkins.
3. Light the napkins and allow the firewood to burn for about 20 minutes until the cooktop reaches optimal grilling temperature.

Step 2: Prepare the maple-glazed onions

1. Add 2 tablespoons of butter to the inner ring of the flat cooktop (near the center for hotter heat control).
2. Add the sliced onions and a pinch of salt. Sauté until they begin to soften, stirring frequently.
3. Drizzle with Vermont maple syrup and continue cooking until tender and caramelized—around 10–15 minutes. Move to the outer ring to keep warm.

Step 3: Cook the bacon

1. Place bacon strips toward the mid-zone of the flat cooktop and cook until crispy, turning as needed.
2. Once crisp, place them on a paper towel-lined tray and keep warm on the outer edge of the cooktop.

Step 4: Form and sear the burger patties

1. Form ground beef into 4 equal patties (around 6 oz each), gently seasoned with salt and pepper.
2. Place burgers on the center grill grate directly over the fire (searing zone at 1,000°F).
3. Sear each side for 1.5 minutes to develop a beautiful char.
4. Move burgers to the flat cooktop, closer to the outer edge to finish cooking to your desired doneness.
5. About 2 minutes before removing from the grill, place a slice of Vermont cheddar atop each patty to melt.
6. Remove from heat when internal temp is 15°F below desired doneness (carryover cooking will finish the job).

Step 5: Toast the buns

1. Add a small pat of butter to the cooktop.
2. Place buns cut-side down and toast until golden brown (about 1 minute).

Step 6: Assemble the burgers

1. Place the burger patties on the bottom buns.
2. Top with maple-glazed onions and crispy bacon.
3. Add lettuce, tomato, or mustard as desired.
4. Cap with top bun and serve immediately.

Tips

• Keep maple-glazed onions and bacon warm on the grill's outer edges as you finish cooking the burgers.
• Use freshly ground brisket-blend beef for best flavor and juiciness.
• For ideal sear, make sure the grill grate is extremely hot—1,000°F is perfect with the Arteflame.
• Always rest your burgers for 4-5 minutes after removing from grill for flavorful, juicy results.
• Use butter for toasting buns and cooking onions—adds richness you can’t beat.

Variations

1. Spicy Vermont Burger: Add pickled jalapeños and a sriracha-mayo drizzle for a fiery kick to your maple goodness.
2. Blue Cheese Maple Burger: Swap cheddar with crumbled blue cheese and add arugula for a tangy bite.
3. Maple Mushroom Swiss Burger: Use sautéed mushrooms with Swiss cheese instead of bacon for a hearty vegetarian twist.
4. Vermont BBQ Burger: Smother burger in BBQ sauce before topping with cheddar and pickled onions for smoky sweetness.
5. Breakfast Maple Burger: Add a fried egg and swap cheddar for mild Vermont white cheddar—perfect for brunch!

Best pairings

• Sweet potato fries grilled on the flat top with a sprinkle of smoked sea salt.
• Grilled corn on the cob brushed with maple-butter.
• Maple bourbon lemonade or a cold Vermont IPA.
• Roasted brussels sprouts tossed with bacon bits and maple glaze.

Conclusion

This Vermont Cheddar & Maple Bacon Burger brings together sweet, savory, and smoky in every bite. With the Arteflame grill's unique heat zones and searing power, every component reaches its full flavor potential. Ditch the lid, ditch the oven—everything you need to make the perfect burger is right on your grill.