Nevada-Style Bison Burgers on the Arteflame Grill

Introduction

These Nevada-style bison burgers are packed with juicy, bold flavor and seared to perfection on the Arteflame grill. Using reverse searing, we lock in moisture with a steakhouse-quality 1,000°F sear on the center grate, then bring the patties to perfect doneness on the flat top cooktop. Topped with caramelized onions and melted cheddar, these burgers deliver a taste of the open Nevada range in every bite.

Ingredients

• 2 lbs ground bison
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and freshly ground pepper to taste
• 4 slices aged cheddar cheese
• 2 large yellow onions, thinly sliced
• 4 brioche burger buns
• 2 tbsp butter (plus extra for toasting buns)
• Optional: lettuce, tomato, pickles for toppings
• Vegetable oil (for lighting the grill)
• 3 paper napkins (for starting the fire)
• Hardwood firewood

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil onto three paper napkins.
2. Place napkins in the center of the grill base.
3. Stack hardwood firewood over the napkins.
4. Light the napkins and allow the grill to heat up for about 20 minutes until the center grate reaches 1,000°F and the flat griddle is evenly hot.

Step 2: Prep the Burger Patties

1. In a bowl, mix ground bison, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
2. Form into 4 equal-sized patties, pressing a slight dimple into the center of each to prevent puffing while cooking.

Step 3: Caramelize the Onions

1. Place sliced onions with 2 tbsp butter on the flat cooktop near the outer edge (medium-low heat zone).
2. Slowly cook, stirring occasionally, for 10-15 minutes until golden and caramelized.

Step 4: Reverse Sear the Bison Burgers

1. Place the patties on the center grill grate for 60-90 seconds per side to sear at 1,000°F and lock in the juices.
2. Move the seared patties to the flat cooktop (medium zone) and continue cooking until internal temp reaches 135°F for medium-rare (remove at 120°F).
3. Add cheddar slices in the last 2 minutes to melt.

Step 5: Toast the Buns

1. Butter the brioche bun halves and place them on the flat cooktop until golden and crispy.

Step 6: Assemble and Serve

1. Place the cooked patties on the toasted buns.
2. Top with caramelized onions and optional toppings like lettuce, tomato, or pickles.

Tips

• Always remove your burgers from the grill when they’re 15°F below your desired temp—they’ll continue cooking off the grill.
• For perfect heat control, move food closer or farther from the center grate depending on how much heat is needed.
• Use butter instead of oil on the griddle for enhanced flavor and golden color.
• Keep buns on the outer ring to toast gently without burning.
• Flip onions occasionally to prevent uneven browning.

Variations

1. Smoky Bacon Bison Burger: Add cooked smoked bacon strips and a smoky chipotle aioli for added richness.
2. Southwest Bison Burger: Top with pepper jack cheese, avocado slices, and a drizzle of chipotle mayo.
3. Mushroom Swiss Bison Burger: Replace cheddar with Swiss and top with sautéed mushrooms caramelized on the flat griddle.
4. BBQ Bison Burger: Slather patties in BBQ sauce and top with crispy onions rings grilled on the flat top.
5. Nevada Ranch-Style Burger: Add a fried egg and thick-cut grilled tomato slices for a hearty ranch-inspired version.

Best Pairings

• Sweet potato wedges grilled on the flat top
• Grilled corn on the cob with garlic butter
• Cold craftIPA or Nevada pale ale
• Chilled coleslaw with apple cider vinegar dressing
• Grilled pineapple slices for a sweet touch

Conclusion

Grilling on the Arteflame brings out the best in these Nevada-style bison burgers. From bold sears at 1,000°F to gently caramelized toppings all done on one surface, every bite screams flavor. Serve them on a toasted brioche bun with classic or creative toppings, and you’ll never look at burgers the same again.