Nothing beats biting into a flawlessly grilled cheeseburger: juicy, smokey, cheesy, and topped with all your favorite ingredients. Whether you’re lighting up the grill for a summer BBQ or simply desiring the ultimate comfort food, this recipe will show you how to make restaurant-quality cheeseburgers at home.
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Ingredients:(makes four servings)
For the hamburger patties:
1½ pound ground beef (80/20 blend, 80% lean and 20% fat)
1 teaspoon of kosher salt.
1/2 teaspoon freshly ground black pepper.
1/2 teaspoon garlic powder (optional)
1/2 teaspoon onion powder (optional)
1 tablespoon of Worcestershire sauce (optional for added umami)
For grilling:
4 pieces of cheese (cheddar, American, Swiss, or your favourite)
1 tablespoon vegetable oil (for the grill grates or skillet)
For Burger Assembly:
Four hamburger buns (brioche or potato buns are preferred).
4 tablespoons unsalted butter, melted (to toast buns)
lettuce leaves
Tomato slices
Red onion slices.
Pickles
Ketchup, mustard, and mayonnaise (as preferred).
Equipment Required:
Outdoor grill (gas or charcoal), grill pan, or cast-iron skillet
Spatula
Meat thermometer (optional, but recommended).
Tongs
Basting Brush
Step-by-step instructions.
Step 1: Choose the Right Meat
The cornerstone of a juicy burger is the beef itself. Choose ground chuck with an 80/20 lean/fat ratio. The fat contributes to juiciness and flavor. Avoid extra-lean meat, as it tends to dry out rapidly on the grill.
Step 2: Making the patties.
Put the ground beef in a large bowl. Add salt, pepper, and any additional ingredients, such as garlic powder or Worcestershire sauce. Mix lightly with your hands or a spoon until barely mixed; do not overmix, or the patties will turn tough.
Divide the meat into four equal parts. Roll each into a ball, then gently flatten into a patty approximately ¾ inch thick and 4-5 inches wide. Use your thumb to make a small depression in the center of each burger to keep it from ballooning up while grilling and to guarantee equal cooking.
Step 3: Prepare the Grill
Preheat your grill to high (450-500°F for gas grills). If you’re using charcoal, let it burn until it’s covered with white ash, then spread it evenly.
Clean the grill grates and lightly oil them with a folded paper towel soaked in oil and held with tongs. This prevents the burgers from sticking and helps to create grill marks.
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Step four: Toast the buns.
Before you begin grilling the meat, split the buns and brush the cut sides with melted butter. Grill them cut side down for 30-60 seconds, or until golden brown. Set aside to stay warm.
Step 5: Grilling the Hamburgers
Place the patties on a heated grill. Close the lid and cook for approximately 3-4 minutes without pressing down. (Pressing extracts juices and dries the meat.) Once the underside has developed a beautiful sear, gently flip the burgers.
Continue grilling for another 3-5 minutes, depending on your desired doneness.
Medium-rare: 130-135°F internal temperature.
Medium: 140-145°F.
Medium-well (150-155°F)
Well-done: 160°F+
Place a slice of cheese on each patty about 1-2 minutes before they are done, then close the lid to allow it to melt.
Step 6: Rest the burgers.
Once cooked, place the patties on a platter and let them rest for 3-5 minutes. Resting causes the juices to redistribute within the meat rather than leaking out when you bite in.
Step 7: Create the Perfect Burger
Now comes the enjoyable part: assembly. Layering carefully can improve the flavor and texture of your burger.
Recommended order:
Bottom Bun
A spread of ketchup or mayo
Leaf of lettuce (keeps the bread from becoming soggy)
Juicy cheeseburger patty.
Tomato slice
Pickles and onions.
Mustard or Ketchup
Top bun
For a gourmet twist, try adding bacon, grilled mushrooms, avocado slices, fried egg, or even onion rings.
Tips for Burger Success:
1. Do not overwork the meat.
Excessive handling of the meat when creating patties can result in them being thick and dry. Form them gently, taking care not to compact too firmly.
2. Keep it Cold.
Keep the patties refrigerated until shortly before cooking. Warm fat breaks down too quickly, resulting in less juicy burgers.
3. Use indentations.
The thumbprint in the center of each patty really helps to keep them flat and uniformly cooked.
4. Avoid flipping more than once.
One good sear on each side is all you need. Continuous flipping interferes with crust formation and heat dispersion.
5. Say No to Pressing.
Never press down on the burgers while they’re cooking. It may be enticing, but it extracts valuable fluids.
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Optional variations:
Stuffed cheeseburgers (Juicy Lucy style)
Place a tiny amount of cheese between two thin patties, close the edges tight, and cook until the inside is gooey and wonderful.
Spicy Burger.
Add chopped jalapeños or cayenne to the meat mixture before forming patties. For those who enjoy the heat, add pepper jack cheese and spicy mayonnaise.
BBQ Bacon Burger
Top with crispy bacon, barbecue sauce, and cheese. Grill some onions to enhance the smokey deliciousness.
Beverage pairings
Classic: Root beer or cola.
Craft beer: Pale ale, lager
Fancy: A robust red wine, like Zinfandel.
Non-alcoholic beverages include iced tea and a vanilla milkshake.
Conclusion:
Grilled cheeseburgers are more than just a backyard dinner; they represent summer, joy, and indulgence. With the right meat, proper handling, and grilling technique, you can create burgers that match your favorite cafe or steakhouse. Don’t forget to customize your toppings and experiment with different cheeses and sauces for variation.
So, the next time the grill calls your name, remember this recipe and whip up some juicy, savory, and unforgettable cheeseburgers.
