Wyoming Cheddar-Stuffed Burger Recipe

Introduction

Nothing beats the smoky, rich flavor of a perfectly grilled Wyoming Cheddar-Stuffed Burger. What sets this recipe apart is stuffing the patty with sharp, aged Wyoming cheddar for a molten, gooey center. Using the Arteflame grill brings this recipe to life with high-heat searing on the center grate and gentle finishing on the flat griddle. Follow this method for a burger that's juicy, flavorful, and unforgettable.

Ingredients

• 2 lbs ground beef (80/20 blend for juiciness)
• 6 oz aged Wyoming cheddar cheese, cut into 1-inch cubes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter (for grilling)
• 4 freshly baked burger buns
• Butter lettuce leaves
• Sliced tomatoes
• Pickles (optional)
• Red onion slices
• Dijon mustard or your favorite sauce

Instructions

Step 1: Fire Up the Arteflame Grill

1. Place 3 paper napkins soaked in vegetable oil in the center of the Arteflame grill.
2. Stack firewood on top of the napkins.
3. Light the napkins and allow the grill to heat for about 20 minutes until the center grate reaches 1,000°F and the cooktop is evenly hot.

Step 2: Prep the Burger Patties

1. Divide the ground beef into 8 equal portions.
2. Flatten each portion into a thin patty using your hands.
3. Place a cube of aged Wyoming cheddar in the center of 4 patties.
4. Top each with another patty and seal the edges completely.
5. Season both sides with salt and black pepper.

Step 3: Sear the Burgers

1. Place the butter on the flat cooktop near the center to melt.
2. Sear each stuffed burger patty on the center grill grate for 1-2 minutes per side to lock in the juices.

Step 4: Finish on the Flat Griddle

1. Move the seared burgers to the flat cooktop griddle, closer to the medium heat zone.
2. Cook to your desired internal temperature. For medium-rare, remove at 130°F (final will reach 145°F); for medium, remove at 140°F (final temp around 155°F).
3. Let rest for 5 minutes off the grill.

Step 5: Toast the Buns & Assemble

1. While burgers rest, toast the buns face-down on the outer edge of the cooktop until golden.
2. Assemble the burger with lettuce, tomato, red onion, pickles, sauce, and the cheddar-stuffed patty on the bun.

Tips

• Use cold cheese cubes to help them stay intact while grilling.
• Don’t press the burgers down while searing; it'll squeeze out the juices.
• Letting the meat rest after grilling ensures even temperature and maximum juiciness.
• Adjust your position on the flat griddle to find the optimal heat zone for burger finishing.
• Use butter for a rich, golden crust on both the buns and patty exterior.

Variations

1. Wyoming Bacon-Cheddar Burger: Add crispy grilled bacon into the patty center with cheddar for smoky richness.
2. Spicy Wyoming Burger: Mix chopped jalapeños into the beef and add pepper jack with cheddar in the center for a kick.
3. Mushroom Swiss-Stuffed Burger: Replace cheddar with Swiss cheese and grilled mushrooms for a gourmet twist.
4. Smoky BBQ Wyoming Burger: Brush patties with BBQ sauce midway and stuff with smoked cheddar for bold flavor.
5. Brunch-Style Wyoming Burger: Top finished burger with a fried egg and avocado for epic breakfast vibes.

Best Pairings

• Grilled sweet potato wedges on the flat cooktop griddle
• Charred corn on the cob with lime butter
• A crisp wedge salad with blue cheese dressing
• Craft beer or a Wyoming whiskey cocktail
• Grilled pineapple slices for a light dessert

Conclusion

The Wyoming Cheddar-Stuffed Burger brings together everything amazing about grilling: bold flavors, melty cheese, and juicy, perfectly cooked beef. The Arteflame grill makes this recipe effortless to execute from searing to finishing, all while locking in those delicious juices. Experiment with your favorite toppings or try a variation for more ways to enjoy this burger masterpiece.