Classic Grilled Cheeseburgers
Never endure dry or bland burgers at home again, because this Grilled Cheeseburger Recipe is foolproof! I’m sharing all my best tips and tricks for grilling up perfect cheeseburgers every time.
For super flavorful burger patties that stay moist and juicy on the grill, we’re using two types of ground beef without any fillers like egg or breadcrumbs to weigh them down. You can keep the toppings super simple or load up your cheeseburgers with my homemade burger sauce plus all the fixings!
Table of Contents
Cooking Cheeseburgers on the Grill Gives Them the Best Flavor!
As soon as summer rolls around, I’m already dreaming of all the juicy burgers I’ll grill up throughout the season. But I’ve had enough bone-dry burgers to last a lifetime! Let’s say goodbye to sawdust burgers and change our grilling game forever!
These moist and juicy grilled cheeseburgers are flavorful, perfectly seasoned, and cooked to absolute perfection. I’ve got all the tips and tricks to make sure you’re grilling up burgers like a pro.
As much as I love a gourmet burger recipe, there’s something so nostalgic about a classic, no-frills cheeseburger. These are perfect for serving up at your next summer BBQ!
Tools Needed
Ingredient Notes
You can find the full list of ingredients, quantities, and method in the recipe card at the end of the page.
- Ground beef. I like a mixture of 80/20 ground beef and 90/10 ground sirloin. You need the fat to keep the burgers juicy, but I like the rich and meaty flavor of the ground sirloin.
- Cheese. Sharp cheddar is my favorite cheese for making cheeseburgers. It’s got a ton of flavor so you can taste it even after it’s been melted over the burger patties, and since it contains a little less moisture than a younger cheddar it will drape beautifully over the patties without completely sliding off the sides.
- Worcestershire sauce. This is the secret to all the best burgers! Worcestershire sauce adds umami and the perfect savory flavor to jazz up the ground beef.
- Garlic powder and onion powder. In my opinion, the best cheeseburgers are the simplest! I don’t go overboard on the seasonings. All you need is some garlic powder and onion powder.
- Kosher salt and freshly ground black pepper. Don’t be shy with the salt! If you’ve ever had an under-seasoned burger, you’ll know how disappointing they are. We add salt to the burger mix as well as the outside of the patties so that the burgers are seasoned throughout.
- Burger toppings. I like to keep things simple and go with my classic burger sauce (recipe below), lettuce, tomato, and onion.
How to Grill Cheeseburgers (+ Step-by-Step Cooking Tips)
- Season the beef. Always mix your burger meat by hand to prevent overmixing. That’s is how you end up with tough and dry burgers!
- Shape the patties. Embrace the burger mold! While you can shape burgers with your hands, it’s hard to keep the form firm. When you have a tightly packed burger patty, they’re much easier to cook! They also hold their shape better while grilling.
- Adequately preheat your grill. Making sure your grates are completely heated through is so important! You need to let your grill preheat for at least 15 minutes. The best option is to preheat the grill over medium heat, not high heat.
- Grill your cheeseburgers with zone cooking. Start with the patties on direct heat and grill for about 3 minutes per side (you want those grill marks to form), then turn off the heat and move the burgers to the side of the grill that wasn’t preheated. Close the lid and let the hot air circulating inside the grill finish cooking the patties.
- Place the cheese on the burgers in the last minute of cooking. This allows the cheese to melt just enough to cover the patties without it sliding off or burning.
- Assemble the burgers. I like to toast my buns on the hot grill, then slather the cheeseburgers with burger sauce and top with lettuce, tomato, and onion.
Jenny’s Tips for Grilling Cheeseburgers
Work with a clean grill. This is such an important step and makes all the difference when it comes to grilling. Make sure to clean your grill of any food or debris before you start cooking. This helps keep food from sticking.
Lightly grease your grill grates. You can use nonstick spray, but the best method is a rag lightly soaked with high-temperature oil. Use tongs to rub the cloth on the grates to give them a light coating of oil. This also helps when grilling foods with sticky marinades or fish, which can stick easily.
Embrace zone cooking. This isn’t necessarily true for all recipes, but especially when grilling up meat. You’ll want to sear the meat over direct heat, then move it over to the side of the grill that has no burners lit. It’ll continue to cook, but gently, so that you never end up with overcooked, dry meats.
It’s better to undercook than overcook a burger. I personally prefer a medium-rare/medium burger, but while you can always cook a burger a little more, you can’t walk back an overcooked burger. Better to use conservative judgement because the burger will come up a bit while resting.
Want to Grill Pre-Made Burger Patties? Here’s How
One of my favorite ways to save time is to use fresh pre-formed patties from the store. Don’t go for the super-thin frozen patties!
When using pre-formed patties, look for ones that are 1/3 lb (about 5.5 oz). Make sure to season the outside really well with salt and pepper. I also will use steak seasoning to give the burgers more flavor, plus a couple of dashes of Worcestershire sauce per side of the patties.
Once you’ve got your pre-formed burger patties seasoned, follow the same cooking instructions.
What to Serve with Cheeseburgers
Since these classic grilled cheeseburgers are perfect for a cookout, you’ll need all the yummy sides to serve alongside them!
If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Burger Recipes to Try
- Black Bean Walnut Burgers
- Juicy Chicken Burgers
- Greek-Style Smash Burgers
- Steakhouse-Style Burgers
- Southwest Turkey Burgers
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Grilled Cheeseburger Recipe
Ingredients
Burgers
- 1 lb ground beef (80/20)
- 1/2 lb ground sirloin (90/10)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 2 teaspoons Worcestershire sauce
Burger Sauce
- 3/4 cup mayonnaise
- 3 tablespoons ketchup
- 1 tablespoon yellow mustard
- 3 tablespoons finely minced white onion
- 1/2 teaspoon paprika
- 2 tablespoons finely minced pickles
Toppings
- 4 slices sharp cheddar
- 4 brioche buns, toasted
- 8 pieces butter lettuce
- 1 tomato, sliced
- 1/2 white onion, thinly sliced
Instructions
- Season the beef. In a mixing bowl, combine the ground beef and the ground sirloin. Sprinkle in the salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Gently mix by hand until just combined. Don't overmix! This is how you end up with tough and dry burgers.
- Shape the patties. Divide the ground beef mixture into 4 equal portions (about 6 oz each). Use a burger mold to firmly press the burgers into patties. Transfer the formed patties to a parchment lined baking sheet and refrigerate the burgers for 30 minutes.
- Make the burger sauce. In a small mixing bowl, add all the ingredients for the burger sauce and mix well. Season to taste with salt and pepper and refrigerate until ready to use.
- Prep the grill for zone cooking. Light one side of the grill over medium heat. Close the lid and preheat for 10-15 minutes. Make sure the grates of your grill are cleaned of any debris and lightly grease them with oil or nonstick cooking spray.
- Grill the burgers. Season the outside of the burger patties with salt and pepper. Place the burgers over direct heat and grill for 3 minutes per side, just until grill marks form with the lid open. Turn off the heat and move the burgers to the side of the grill that was not lit and close the lid for 5 minutes. Place the cheese slices on top of the burgers and close the lid for 1 more minute.
- Assemble the burgers. Remove the burgers from the grill and let them rest for 5 minutes. Assemble them on the toasted buns with burger sauce, lettuce, tomato, and onion. Enjoy right away.
Alternative Cooking Methods
- To cook in a cast iron skillet: Add 2 tablespoons of neutral oil to the bottom of a 12-inch cast iron skillet over medium heat (enough so that it coats the surface). Heat until a drop of water sizzles when dropped into the pan. Gently add the burgers into the pan and cook for 4 minutes. Carefully flip the burgers, and cook for another 4 minutes. Top with cheese and let the cheese melt onto the burgers. Remove the burgers from the pan and let them rest for 5 minutes.
- To cook on a stovetop grill pan: Preheat your grill pan over medium heat for at least 5 minutes. Lightly drizzle a bit of neutral oil over the pan. Once the oil is hot, add the burgers to the pan and cook them for 4 minutes per side, until cooked to desired doneness. Remove the burgers from the pan and let them rest for 5 minutes.
Storage & Make Ahead Options
- Storage and make-ahead option: Patties may be formed up to 24 hours before cooking. Store in a covered container in the fridge. After cooking through, store in an airtight container in the fridge for up to 4 days.To reheat: Reheat the burgers by warming incrementally in the microwave until warmed through. Alternately warm them in a skillet with a lid over low heat until warmed through.
Nutrition
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