Grilled Cheeseburger
This Grilled Cheeseburger is the ultimate backyard classic — juicy 80/20 beef patties seasoned simply and grilled to perfection, topped with melted American cheese and piled onto a buttery toasted bun. After years of cookout experimentation, the secret comes down to quality ingredients, a thumb-pressed dimple in each patty, and knowing when to step away from the spatula. Whether you're feeding a crowd or satisfying a weeknight craving, this burger delivers restaurant-quality results in under 30 minutes.
Equipment
- Gas or charcoal grill
- Grill spatula Wide, sturdy metal spatula
- Meat thermometer Instant-read digital recommended
- Large mixing bowl
- Small bowl For mixing seasoning
- Grill brush For cleaning grates before cooking
- Cutting board
- Sharp knife
- Plate or tray For holding formed patties
Ingredients
For the Patties
- 2 lbs ground beef 900g, 80/20 blend for best flavor and juiciness
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
For Assembly
- 8 American cheese slices 2 slices per burger; cheddar, Swiss, or pepper jack work well too
- 4 hamburger buns
- 2 tbsp butter 30g, for toasting buns
For Serving
- lettuce leaves
- tomato sliced
- red onion sliced
- pickles
- condiments of choice ketchup, mustard, mayo
Instructions
- Preheat your grill to medium-high heat (375–400°F / 190–205°C). Clean the grates with a grill brush, then lightly oil them by rubbing a folded, oil-dipped paper towel across the grates using tongs.
- Combine salt, pepper, garlic powder, and onion powder in a small bowl, then sprinkle over the ground beef in a large mixing bowl. Gently mix with your hands until just combined — do not overmix.
- Divide the beef into 4 equal portions (about 8 oz / 225g each) and flatten each into a patty about ¾ inch (2cm) thick. Press a shallow thumb indentation into the center of each patty, then refrigerate for 10 minutes.
- Place chilled patties on the preheated grill, close the lid, and cook for 4 minutes without touching them. Flip once and cook for another 3–4 minutes until an internal temperature of 145°F (63°C) for medium or 160°F (71°C) for well-done.
- When the burgers are about 1 minute from done, place 2 slices of cheese on each patty and close the lid for 1–2 minutes until fully melted and draped over the edges.
- While the cheese melts, spread butter on the cut sides of the buns and place them cut-side down on the grill for 30–60 seconds until golden brown. Watch carefully to avoid burning.
- Remove burgers from the grill and rest for 2–3 minutes to redistribute the juices. Place each patty on a toasted bun, add desired toppings and condiments, and serve immediately.
Notes
- Don't overwork the meat: Handle the beef as little as possible when mixing and forming patties — overworking leads to dense, tough burgers.
- Chill before grilling: Refrigerating formed patties for 10 minutes helps them hold their shape on the hot grates.
- Oil the grates, not the meat: This prevents flare-ups and ensures clean grill marks.
- Never press down on patties: Pressing with a spatula squeezes out all the flavorful juices — resist the urge!
- Flip only once: A single flip allows a proper crust to form on each side.
- Use a thermometer: It's the only reliable way to check doneness without cutting into the burger and losing juices.
- Cheese choices: American melts beautifully, but cheddar, Swiss, pepper jack, provolone, or blue cheese are all excellent swaps.
- Storage: Store cooked patties wrapped individually in the fridge for up to 3–4 days, or freeze for up to 3 months. Store buns separately.
- Reheating: Best reheated on a grill or skillet over medium heat; microwave at 50% power as a last resort.
- Make it leaner: A 90/10 beef blend works but may produce slightly drier patties — compensate by not overcooking.
Nutrition
Serving: 1BurgerCalories: 620kcalCarbohydrates: 28gProtein: 42gFat: 38gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 145mgSodium: 890mgPotassium: 480mgFiber: 1gSugar: 4gVitamin A: 8IUVitamin C: 4mgCalcium: 25mgIron: 30mg
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