American
Backyard Grilled Cheeseburgers
Juicy flame-grilled chuck burgers with melted cheddar, toasted buns and a tangy house burger sauce.
- Juicy, never dense patties
- Tangy homemade burger sauce
- Ready in about 30 minutes
A great backyard burger needs only a few things done right: well-marbled ground chuck, a gentle hand when shaping, generous seasoning right before grilling and a hot, clean grate. We press a small dimple into each patty so it cooks flat instead of puffing into a ball, and we never smash them with a spatula on the grill. A quick mix of mayonnaise, ketchup and relish makes a sauce that tastes like summer. Toast the buns and you are ready for a party on the patio.
Instructions
Stir together the mayonnaise, ketchup and relish in a small bowl and refrigerate until serving.
Divide the beef into 4 equal 6-ounce portions and gently form each into a patty about 3/4 inch thick and slightly wider than the buns. Handle the meat as little as possible.
Press a shallow dimple into the center of each patty with your thumb, then refrigerate for 15 minutes while the grill heats.
Heat the grill to high, 450 to 500 degrees F. Clean the grates well and oil them with a folded paper towel held in tongs.
Season both sides of the patties generously with the salt and pepper just before they go on the grill.
Grill the patties with the lid closed for about 4 minutes, without pressing, until they release easily and show dark grill marks.
Flip and grill for 3 to 4 minutes more, adding the cheese during the last minute and closing the lid to melt it. Cook until an instant-read thermometer reads 160 degrees F.
Brush the cut sides of the buns with melted butter and toast them on a cooler part of the grill for 30 to 60 seconds, until lightly golden.
Transfer the burgers to a plate and let them rest for 2 minutes.
Spread the sauce on the buns and build the burgers with lettuce, patty, tomato and onion. Serve right away.
Test kitchen tips
- Keep the ground beef cold until the moment it goes on the grill; warm fat smears and leaks out, leaving you with drier burgers.
- Shape the patties up to 1 day ahead and refrigerate them between sheets of parchment, or freeze for up to 3 months and thaw overnight in the refrigerator before grilling.
- Swap the cheddar for pepper jack or Swiss, and add grilled onions or bacon for a loaded version.
Nutrition per serving
- Calories
- 720
- Protein
- 40g
- Carbs
- 32g
- Fat
- 48g
- Fiber
- 2g
- Sugar
- 8g
- Sodium
- 1010mg
Nutrition values are estimates calculated per serving. See our disclaimer.
