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My Grilled Cheese Burgers are juicy, perfectly seasoned, and dressed with grilled onions. They're the perfect burger for football games or whenever you want a fantastic burger.
Here are some yummy condiments to top off your burger patties: Louisiana Remoulade, Tzatziki Sauce, Pickled Jalapeños and Onions, Aioli, and Honey BBQ Sauce.
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I love cheeseburgers, whether smashed, stuffed (juicy Lucy), cooked on a flat top, or grilled.
I consider myself a burger connoisseur. When I travel, one of my tourist attractions is to hit up the number one burger spot in town.
To me, the flavor, tenderness, and quality of the burger buns make a great burger. Condiments can mask what's really going on inside the burger patty, but if it's a great burger, the condiments will enhance the flavor.
My grilled cheeseburger is loaded with flavor from the liberal amount of salt, black pepper, garlic powder, worcestershire sauce, and liquid smoke. All of these flavors create a flavor party in your mouth.
I like adding mayonnaise, sliced pickles, and a tomato; lettuce is optional. However, I also like adding an over-easy egg, French fries, and fried onion rings to the burger.
Let's jump into making the perfect grilled cheeseburger!
Key Ingredients
Here are the ingredients you'll need to make the best grilled burgers every time.
80/20 Ground Chuck
Of course, you can use a lean meat mixture like 90/20 if you're watching your weight, but for the best grilled burgers, use this blend here. The '80' represents the percentage of ground meat, while the '20' indicates the fat content. Remember, fat equals flavor!
Spices
You'll need kosher salt and pepper and granulated garlic powder.
Worcestershire Sauce
This is one of the secret ingredients that separates my burgers from everybody else's. It pumps up the flavor.
Liquid Smoke
A couple of teaspoons of hickory liquid smoke will add a pleasurable smoky flavor you can't get from the grill because they cook up so fast.
Sharp Cheddar Cheese
Most Americans grew up eating processed American cheese, but I refuse to eat it any longer. That's why I use quality sharp cheddar cheese.
Hamburger Buns
I love a soft and toasted bun, so I opted for a brioche or potato burger bun. The benefit of using brioche buns is that I don't have to butter them since they're already loaded with buttery deliciousness.
How to Make Grilled Cheeseburger
Making a flavorful burger is about using the correct ratio of spices with the help of a few flavor builders. This grilled cheeseburger recipe will satisfy you and your guest's bellies.
Preheat the grill to 400°F/204°C. Combine ground beef, kosher salt, black pepper, garlic powder, worcestershire, and liquid smoke in a large bowl.
Roll into 8 uniform-sized burger balls.
Then gently flatten between your hands to desired thickness.
Place on a foiled-lined baking sheet and grill over direct heat for 4 minutes on each side for medium, until golden brown.
Add sliced cheese to the burger patty, close the grill, and cook for 1 minute; remove the burgers from the grill and toast your buns for 30 seconds.
Assemble the burger by spreading your favorite condiments on the top and bottom bun. On the bottom, add pickles, lettuce, tomatoes, cheeseburger, grilled onion, and bun. Serve with your favorite bbq sauce, fried onion rings, French fries, or potato chips.
Storing Leftover Grilled Burgers
Cheeseburgers are best eaten immediately but will remain fresh for three days in an airtight container in the fridge. Do not add the cheese if you plan on saving them for later.
You can freeze the hamburger patties for one month in an airtight container or freezer storage bag. Store them in the fridge for 24 hours before eating.
To reheat burgers, place them in the air fryer at 400°F for 5-6 minutes, until hot, or in the oven at the same temperature and time.
Pro Recipe Substitutions, Tips & Tricks
Here are a few notes for making an absolutely delicious grilled cheeseburger recipe.
- You'll notice that I do not use any binding ingredients. The trick is to use cold ground beef and move fast without overmixing the meat. Once you see the spices evenly disturbed, stop.
- Remember, the thicker the patties, the longer the cooking time; if you flatten your burgers thin, they'll cook in minutes.
- Suppose you're not comfortable pressing the burgers into shape by hand. Cover them with plastic wrap or parchment paper and flatten them with a small skillet or pan.
- There's no need to make any shallow depression or impression in the middle of the burger patties.
- The key to a tender burger is to flip only once, but when grilling, remove all distractions and pay attention to flare-ups. Every grill has a hot spot, so you may need to rotate the inside patties to the outside to keep them from drying out and cooking too fast.
- Here are my tips on setting up your grill for direct heat.
- No grill, no problem! Cook your cheeseburger in a cast iron skillet over medium-high heat.
- Here are the cooking times for the different desired doneness: rare 1-2 minutes, medium rare 3-4 minutes, medium 4-5 minutes, med-well 5-6 minutes, and well done 6-7 minutes.
- I shouldn't have to say this, but clean your grill grates before cooking.
- You can use pepper jack, mozzarella, American cheese, Colby jack, or smoked gouda instead of sharp cheddar cheese. Sometimes, I like to use two slices of different cheeses for a twist.
FAQs
Here are the top questions readers have about making grilled cheese burgers.
How long does it take to grill a cheeseburger?
Grilling a cheeseburger typically takes about 6-10 minutes. You'll want to aim for 3-4 minutes per side, depending on the thickness of your patties and your preferred level of doneness. To ensure a juicy and well-cooked burger, use an instant-read thermometer to check that the internal temperature reaches 160°F for ground beef. Do know that this will release the juices from the burger.
What to put on burgers before grilling?
Before grilling, season your burger patties with a blend of salt, pepper, garlic powder, and onion powder for a flavorful base. Adding worcestershire sauce or a splash of liquid smoke can elevate the flavor even more.
What makes a great grilled burger?
A great grilled burger starts with high-quality ground beef, ideally with an 80/20 blend for optimal juiciness. The correct seasoning, a perfectly heated grill, and careful attention to cooking time are critical. Let your patties rest for a minute after grilling to lock in the juices. Finally, a great grilled burger is topped with melty cheese, fresh toppings, and a delicious burger sauce.
How to grill beef burgers on a grill?
- Preheat the Grill: Heat your grill to medium-high, around 400-425°F.
- Prepare the Patties: Shape your seasoned ground beef into even patties, slightly larger than your hamburger buns, to account for shrinkage during cooking.
- Grill the Burgers: Place patties on the hot grill. Cook for 3-4 minutes on one side, then flip. Add cheese after flipping if desired, and cook for another 3-4 minutes.
- Check Doneness: A meat thermometer ensures the internal temperature reaches 160°F. However, you can press the top slightly, and it should be firm with a slight resistance.
- Rest: The burgers rest briefly before serving to retain their juices.
- Assemble: Place on buns with your favorite toppings and enjoy!
More Grilled Recipes
If you love grilling as much as I do, you'll love these recipes too!
- Grilled Chicken with Crown Royal Glaze
- Grilled Lamb Chops
- Grilled Coriander Steak with Salsa Verde
- Grilled Chicken Sandwich
- Grilled Pesto Mushroom Pizza
- Grilled Corn in Husk
- Grilled Cheese Sandwich
- Grilled Yellow Squash
- Grilled Skirt Steak with Chimichurri
Before You Begin
Here are my steps for getting organized before I start anything.
Step 1: Preheat the grill to 400°F before pulling the ingredients out.
Step 2: Measure everything out into individual bowls.
Step 3: Follow the recipe and prepare for one of the best burgers you've ever had.
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📖 Recipe
Grilled Cheeseburgers
Ingredients
- 2 lbs. 80/20 ground beef
- 4 teaspoons kosher salt
- 4 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons worcestershire sauce
- 2 teaspoons hickory liquid smoke
- 8 slices of sharp cheddar cheese
- 8 burger buns toasted
- grilled onions pickles, tomatoes and lettuce, optional
Instructions
- Preheat the grill to 400°F/204°C. In a large bowl combine ground beef, kosher salt, black pepper, garlic powder, worcestershire, and liquid smoke. Roll into 8 uniform size meatballs, then gently flatten in between your hands.
- Place on foiled lined baking sheet and place on the grill over direct heat for 4 minutes on each side for medium. If you’re going to do grilled onions, add them to the grill now and cook for 3 minutes each side.
- Add cheese to burgers, close the grill and cook for 1 minute; remove burgers from the grill and toast your buns for 30 seconds.
- Assemble the burger by spreading your favorite condiments on the top and bottom bun. Add pickles, lettuce, tomatoes on the bottom, cheeseburger, grilled onion then bun.
Notes
- You'll notice that I do not use any binding ingredients. The trick is to use cold ground beef and move fast without overmixing the meat. Once you see the spices evenly disturbed, stop.
- Remember, the thicker the patties, the longer the cooking time; if you flatten your burgers thin, they'll cook in minutes.
- Suppose you're not comfortable pressing the burgers into shape by hand. Cover them with plastic wrap or parchment paper and flatten them with a small skillet or pan.
- There's no need to make any shallow depression or impression in the middle of the burger patties.
- The key to a tender burger is to flip only once, but when grilling, remove all distractions and pay attention to flare-ups. Every grill has a hot spot, so you may need to rotate the inside patties to the outside to keep them from drying out and cooking too fast.
- Here are my tips on setting up your grill for direct heat.
- No grill, no problem! Cook your cheeseburger in a cast iron skillet over medium-high heat.
- Here are the cooking times for the different desired doneness: rare 1-2 minutes, medium rare 3-4 minutes, medium 4-5 minutes, med-well 5-6 minutes, and well done 6-7 minutes.
- I shouldn't have to say this, but clean your grill grates before cooking.
- You can use pepper jack, mozzarella, American cheese, Colby jack, or smoked gouda instead of sharp cheddar cheese. Sometimes, I like to use two slices of different cheeses for a twist.
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