Oklahoma Bison Burgers with Smoked Cheddar

Introduction

Discover the bold flavors of the heartland with our Oklahoma Bison Burgers with Smoked Cheddar. Made on the Arteflame Grill, these burgers get a steakhouse-quality sear in the center grate at 1,000°F. We then reverse sear to ensure juicy, savory bites infused with smoky cheddar and a rich buttery crust. This is classic grilling elevated to a regional masterpiece.

Ingredients

• 2 lbs ground Oklahoma bison
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp Worcestershire sauce
• 4 slices smoked cheddar cheese
• 4 brioche buns
• 2 tbsp unsalted butter (for grilling)
• 1 red onion, sliced
• Butter lettuce leaves
• 2 tomatoes, sliced
• Stone-ground mustard or preferred burger sauce

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil on 3 paper napkins.
2. Place the napkins in the center of the Arteflame Grill.
3. Stack dry firewood over the oil-soaked napkins.
4. Light the napkins and allow the fire to build.
5. Let the grill heat for about 20 minutes until the center grill grate reaches 1,000°F and the outer cooktop is evenly hot.

Step 2: Prep the Bison Patties

1. In a bowl, gently mix the ground bison with salt, pepper, and Worcestershire sauce.
2. Form into 4 equal patties, about 3/4 inch thick.

Step 3: Sear the Patties

1. Add butter to the flat cooktop near the center to melt and season the surface.
2. Place the patties onto the center grill grate and sear each side for 1 minute to create a flavorful crust and lock in juices.

Step 4: Reverse Sear on the Flat Cooktop

1. After searing, move the patties from the center grate to the flat cooktop.
2. Continue to cook until they reach 15°F below your target doneness (e.g., 130°F for medium-rare, 140°F medium).
3. Top each patty with a slice of smoked cheddar, letting it melt while the burgers finish cooking.

Step 5: Toast the Buns and Grill Toppings

1. Butter the inside of each brioche bun.
2. Place buns cut-side down on the outer zone of the flat cooktop to toast until golden.
3. Place the red onion slices on the griddle and grill until tender and slightly caramelized.

Step 6: Assemble the Burgers

1. Layer each toasted bun with butter lettuce, tomato, a bison patty with melted smoked cheddar, grilled onion, and your favorite sauce.
2. Top with the other bun half, press gently, and serve hot.

Tips

• Use an instant-read thermometer to check burger doneness and remove when 15°F below the desired temperature; residual heat will finish cooking.
• Use butter instead of olive oil to enhance the flavor and promote beautiful browning.
• Always let your patties rest for a few minutes after grilling so the juices redistribute.
• Bison is leaner than beef—be careful not to overcook.
• Keep your grill firewood dry for easier lighting and consistent heat.

Variations

1. Oklahoma BBQ Bison Burgers: Add tangy Oklahoma-style BBQ sauce and grilled jalapeños for sweet heat and smokiness.
2. Blue Cheese Bison Burgers: Swap smoked cheddar for crumbled blue cheese and add grilled mushrooms for earthy richness.
3. Avocado Ranch Bison Burgers: Replace cheddar with Pepper Jack, top with avocado and drizzle with ranch dressing.
4. Southwest Chipotle Bison Burgers: Mix chipotle peppers into the meat and top with Monterey Jack and grilled poblano peppers.
5. Bison Breakfast Burgers: Top with a fried egg and crispy bacon, served on an English muffin with melted smoked cheddar.

Conclusion

With the Arteflame Grill, grilling Oklahoma Bison Burgers with Smoked Cheddar has never been easier—or more delicious. The high-temp sear locks in juices, while the flat cooktop allows for perfect control. Bison brings a tender, lean bite with bold flavor, made even better with smoked cheddar and all your favorite toppings. Simple, satisfying, and full of heartland pride.

Best pairings

• Side: Grilled sweet potato wedges with a dash of smoked paprika
• Drink: Oklahoma craft beer or a smoky Bourbon Old Fashioned
• Dessert: Grilled peach halves with brown sugar and vanilla ice cream