Backyard Grilled Cheeseburgers
Mains · Serves 4 · Prep 15 min · Cook 10 min · Total 25 min
Thick, juicy patties with real char, melty cheese and a quick tangy burger sauce. The thumbprint in the middle keeps them flat, and seasoning right before they hit the grate keeps them tender.
Ingredients
Burgers
- 1 1/2 lb 80/20 ground chuck
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 slice American or sharp cheddar cheese
- 4 pretzel or potato buns, split
- 1 tbsp butter, softened
- 4 leaves green-leaf lettuce
- 1/4 red onion, thinly sliced
- dill pickle chips, to taste
Burger Sauce
- 1/4 cup mayonnaise
- 1 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tbsp finely chopped dill pickles
Steps
Burgers
- Divide the beef into four 6-ounce portions. Shape each into a patty about 3/4 inch thick and a little wider than the bun, handling it as little as possible. Press a shallow dimple into the center with your thumb, then chill the patties while the grill heats.
- Heat the grill to high, 450 to 500°F, and oil the grates.
- Season both sides of the patties with salt and pepper. Grill with the lid open until well charred, 3 to 4 minutes, flip once, and cook 3 to 4 minutes more, until 160°F in the center. Lay the cheese on during the last minute and close the lid to melt it.
- Butter the cut sides of the buns and toast them on the cooler part of the grill until golden, 30 to 60 seconds.
Burger Sauce
- Stir the mayonnaise, ketchup, mustard and chopped pickles together.
- Spread the sauce on the buns and build the burgers with lettuce, the cheeseburger patties, onion and pickles. Serve hot.