Grilled Cheeseburgers

Autumn may be officially here but that doesn’t mean we can’t still grill outside.  There will be a lot of nice days before the snow starts to fly.  Hopefully, that is.  Actually, I grill year round.  Below is a picture from four years ago.  We got a lot of snow that year so it took a little bit of effort to get to the grill.  However, I do prefer to grill when it is much nicer weather.


One of my favorite foods to grill is the hamburger.  I think a lot of us love a juicy, smoky, grilled burger with melting cheese on it.

I use a natural gas grill for all of my grilling.  I started out using a charcoal grill which is probably my favorite way of grilling.  But gas grills offer a lot of convenience in the cooking and the cleanup.

This burger has some of the usual favorites such as lettuce, tomato, and cheese.  It also includes a great sauce.  The burger sauce is really quick to whip together and includes ingredients probably right in your fridge.

I used baby gem lettuce and an heirloom golden-orange tomato on a toasted brioche bun for the burgers.   However, your favorite lettuce, tomato, and buns may be used.

The heirloom tomato I used is a Golden Jubilee and, according to Burpee Seed Company, has been around since 1943.  During the summer, a gardening friend gave me some of these lovely tomatoes.  They are the very best tomato and slice up beautifully.  These tomatoes have a mild delectable flavor and are low in acidity.  I was also able to find these tomatoes at my local farmers market. They are now my favorite tomato for sandwiches.


Usually Cheddar cheese is the cheese of choice for burgers.  But for this post, I used Muenster cheese.  It is pale in color with an orange rind.  Muenster cheese has a mild flavor similar to American cheese and melts wonderfully.

If you want to grill up the perfect burger, there are a few things to remember:

Use 80/20 ground chuck, an 80 percent lean to 20 percent fat ratio.

Salt the burgers just before grilling.  Salt will extract moisture from the meat, leaving it dry.

Make a thumbprint in the middle of the patty.  This will keep the burger from puffing up while cooking.

Flip the burgers just once and don’t flatten them with a spatula.

Grilled Cheeseburgers

  • Servings: 4
  • Difficulty: easy
  • Print


1 pound ground chuck
4 slices Muenster cheese
4 hamburger buns, toasted
gem lettuce
sliced tomatoes
cooked bacon slices (optional)

Hamburger Sauce

1/2 cup mayonnaise
1/4 cup ketchup
2 teaspoons sweet pickle relish
1 tsp Dijon mustard

For the Hamburger Sauce

In a small bowl, whisk together all of the sauce ingredients.  Serve immediately or refrigerate covered for up to 1 week.

For the Cheeseburger

Prepare the gas grill for direct cooking over medium-high heat (400°F)).  Brush the cooking grates clean.

Divide the meat into four equal portions.  Gently form each portion into a 3/4 inch burger.

Lightly season the hamburger patties on both sides with salt.  Grill the patties over direct medium-high heat with the lid closed for about 4 minutes on the first side.  Flip over the burgers and continue grilling for approximately 3 minutes.  Add a slice of cheese to each burger and continue grilling until the cheese is melted.  Remove from the grill and set aside while preparing the buns.

Spread the hamburger sauce on both sides of the toasted buns.  Build a burger on each bun with the gem lettuce, tomato slice, burger, bacon (if using) and then the top bun.  Serve immediately.  





The USDA recommends cooking ground beef until it reaches an internal temperature of 160°F for safety reasons.




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