Washington Grilled Walla Walla Onion Burgers

Introduction

These juicy Washington-style Grilled Walla Walla Onion Burgers are made with sweet, caramelized Walla Walla onions and perfectly seared beef, thanks to the incredible versatility and heat control of the Arteflame grill. The reverse searing method ensures juicy, flavorful burgers with a steakhouse-quality crust. This recipe is all about bold flavor, local ingredients, and smart grilling techniques.

Ingredients

• 2 lbs 80/20 ground beef
• 2 large Walla Walla sweet onions, sliced into 1/2-inch thick rings
• 4 brioche burger buns
• 4 slices sharp cheddar cheese
• 2 tbsp butter (for onions)
• 2 tbsp butter (for buns)
• Salt and fresh cracked black pepper to taste
• Optional: lettuce, tomato, and your favorite burger condiments

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: Fire up the Arteflame Grill

1. Place three paper napkins in the Arteflame grill bowl and pour a little vegetable oil on each.
2. Stack hardwood firewood over the napkins.
3. Light the napkins and let the fire build up for about 20 minutes. The center grill grate will reach over 1,000°F for searing.

Step 2: Prepare the Burger Patties

1. Form the ground beef into 4 equal patties, slightly taller in the center.
2. Season generously with salt and black pepper on both sides.

Step 3: Caramelize the Walla Walla Onions

1. Add 2 tbsp butter to the Arteflame flat griddle near the outer edges (medium heat zone).
2. Place onion slices on the melted butter and cook slowly for 12-15 minutes until golden and caramelized, flipping occasionally.

Step 4: Sear the Burger Patties

1. Place the patties directly onto the center grill grate for a powerful sear (about 60-90 seconds per side).
2. Once seared, move the patties to the medium zone of the flat cooktop to finish cooking via reverse sear, about 3-5 minutes per side depending on desired internal temperature.
3. Insert a meat thermometer and remove burgers when the internal temperature is 15°F below the target (carryover cooking will finish the rest).

Step 5: Toast the Buns & Assemble

1. Butter the brioche buns and place them cut side down on the griddle near the outer edge until golden and toasted.
2. Top each patty with cheddar cheese and allow it to melt on the griddle.
3. Place patties on the toasted buns, add caramelized onions, and assemble with desired condiments.

Tips

• Use high-quality beef for the juiciest burgers.
• Always let the meat rest for 5 minutes before serving.
• Cook onions low and slow for maximum sweetness.
• Real hardwood gives your food an unbeatable wood-fired flavor.
• Use a burger press for even thickness and better grill marks.

Variations

1. Blue Cheese and Bacon Burger: Swap sharp cheddar for blue cheese crumbles and add crispy bacon for a bold, smoky flavor.
2. Spicy Chipotle Burger: Mix chipotle powder into the beef patties and top with pepper jack cheese and chipotle mayo.
3. Mushroom Swiss Burger: Replace onions with sautéed mushrooms and Swiss cheese for an earthy twist.
4. BBQ Ranch Burger: Combine ranch dressing and BBQ sauce as a tangy topping for a sweet-and-spicy flavor punch.
5. Avocado Arugula Burger: Add creamy avocado slices and a handful of fresh arugula for a fresh, peppery finish.

Best pairings

• Sweet potato fries grilled on the flat top
• Grilled corn with herbed butter
• Smoked porter or hoppy IPA
• Lemon-garlic aioli as a dipping sauce
• Arugula salad with balsamic glaze

Conclusion

This Washington Walla Walla Onion Burger recipe is a showstopper when made on the Arteflame grill. The reverse sear method delivers steakhouse quality every single time, while the flat griddle ensures nothing burns and every bite bursts with flavor. Easy to prepare, fun to grill, and unforgettable to eat.