Missouri BBQ Bison Burgers with Monterey Jack

Introduction

These Missouri-style BBQ bison burgers are packed with rich, smoky flavors, seared to perfection on the high-heat center grill grate of the Arteflame. The combination of lean, juicy bison and smooth Monterey Jack cheese creates an irresistible burger you’ll crave. By using the reverse searing method, locking in the juices with an ultra-hot sear before finishing on the flat top, you get the most flavorful, tender burger every time.

Ingredients

• 2 lbs ground bison
• Salt and pepper to taste
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp Worcestershire sauce
• 4 slices Monterey Jack cheese
• 4 brioche burger buns
• 2 tbsp butter (for grilling)
• BBQ sauce, for topping
• Fresh lettuce, tomato, and red onion (optional)

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: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the napkins in the grill and stack firewood over them.
3. Light the paper napkins and let the fire burn for about 20 minutes until the cooktop is hot.

Step 2: Form the Bison Patties

1. In a large bowl, mix ground bison, salt, pepper, smoked paprika, garlic powder, onion powder, and Worcestershire sauce.
2. Form the mixture into four evenly-sized patties, slightly larger than the burger buns as they will shrink when cooked.

Step 3: Sear the Burgers

1. Add butter to the center grill grate to prevent sticking.
2. Place the bison patties on the center grill grate and sear for about 1-2 minutes per side, locking in the juices.

Step 4: Finish Cooking on the Flat Top

1. Move the seared patties to the flat cooktop griddle.
2. Cook until the internal temperature reaches 130°F for medium-rare, or 140°F for medium, remembering to remove them at 115°F or 125°F as they will continue cooking after removal.

Step 5: Melt the Cheese and Toast the Buns

1. Place a slice of Monterey Jack cheese over each burger.
2. Butter the brioche buns and place them on the flat griddle cooktop to toast for 1-2 minutes until golden.

Step 6: Assemble and Serve

1. Place the burgers on the toasted buns.
2. Add BBQ sauce, lettuce, tomato, and red onion as desired.
3. Serve immediately and enjoy!

Tips

• Always let the bison patties rest for a few minutes before serving to allow juices to redistribute.
• Use a meat thermometer to check the internal temperature accurately.
• Bison is leaner than beef, so avoid overcooking to keep it juicy.

Variations

1. Spicy Kansas City Style: Add 1 tsp cayenne pepper and pepper jack cheese for a kick.
2. Smoky Bacon BBQ: Top with crispy bacon and smoked gouda cheese.
3. Mushroom Swiss Bison Burger: Sauté mushrooms on the flat cooktop and use Swiss cheese.
4. Poblano Pepper Bison Burger: Grill poblano peppers and add avocado slices.
5. Southern Style BBQ Bison: Add a fried egg and coleslaw for a creamy crunch.

Best Pairings

• Sweet potato fries
• Grilled corn on the cob
• Coleslaw
• Classic potato salad
• Ice-cold craft beer or a smoky bourbon cocktail

Conclusion

Nothing beats a perfectly seared Missouri-style BBQ bison burger grilled on the Arteflame. With juicy meat, smoky flavors, and melted Monterey Jack cheese, this burger is a showstopper. Serve up fresh and enjoy!