If you’re craving a seriously good Cheeseburger, this is the one. Perfectly seasoned beef, melty cheddar, and a special sauce that’s downright addictive – it’s everything a burger should be, and more.
Table of Contents
- Before You Start
- Ingredients you’ll Need
- How To Make The Best Cheeseburger
- How To Serve
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This cheeseburger is everything you want in a burger – juicy, flavorful, and topped with perfectly melted cheddar cheese. The beef patties are seasoned just right, and my special sauce? It’s the secret that takes this burger from good to absolutely amazing. Trust me, once you try this, you’ll never go back to plain old burgers again!
Before You Start
- Pick the Right Beef: Go with 80% lean ground beef – it’s got enough fat to keep your burgers juicy without making them greasy. If it’s too lean, you’ll end up with dry patties.
- Mix Gently: When you’re mixing the beef with the seasonings, don’t go crazy. Just mix until it’s combined – overworking the meat can make your burgers tough, and nobody wants that.
- Melt That Cheese: When you throw the cheddar on the patties, cover the grill or skillet for a minute. It’ll help the cheese melt perfectly over the burger.
- Toast Those Buns: Toasting the buns gives them a little crunch and keeps them from getting soggy with all the good stuff you’re about to pile on. Trust me, it’s worth it.
- Make the Sauce Ahead: Mix up the special sauce ahead of time and let it hang out in the fridge. The flavors get even better after they’ve had a little time to mingle.
Ingredients you’ll Need
- Ground Beef (80% lean): Keeps the burgers juicy without being too greasy. If you like them leaner, 85% lean works too, just watch the cooking time so they don’t dry out.
- Worcestershire Sauce: Adds a punch of savory flavor to the beef. It’s like a secret ingredient that makes the patties taste amazing.
- Dijon Mustard and Ketchup: These give the patties that classic burger flavor with a bit of tang. If you don’t have Dijon, regular yellow mustard works fine.
- Egg Yolk: Helps hold the patties together and makes them a little richer. You can swap it with a tablespoon of mayo if you prefer.
- Salt and Pepper: Brings out all the great flavors in the beef.
- Garlic Powder and Onion Powder: Adds a nice, subtle flavor without overpowering the beef. If you’ve got fresh garlic and onion, you can mince them up and use those instead.
- Cheddar Cheese: Melts perfectly over the patties for that gooey, cheesy goodness. Feel free to use whatever cheese you love – Swiss, American, or even pepper jack if you want some spice.
- Hamburger Buns: Soft buns that can hold all the juicy goodness without falling apart. Brioche buns are a great choice if you’re feeling fancy.
- Optional Toppings: I like to top my cheeseburgers with lettuce, tomatoes, red onions, pickles and some crispy bacon. Feel free to use your favorite toppings.
For Special Sauce
- Mayonnaise: The creamy base that makes the sauce rich and smooth. Feel free to use your favorite store-bought mayo or make your own using my recipe.
- Pickle Relish: Adds a sweet and tangy crunch. If you don’t have relish, just chop up some pickles and mix them in.
- Yellow Mustard and Ketchup: Classic condiments that give the sauce its signature taste.
- White Vinegar: A little acidity to balance out the mayo’s richness.
- Paprika, Garlic Powder, Onion Powder, and Sugar: These add a bit of spice and sweetness to make the sauce extra tasty.
How To Make The Best Cheeseburger
Make the Special Sauce
In a small bowl, mix together ½ cup mayonnaise, 2 tablespoons pickle relish, 1 tablespoon yellow mustard, 1 tablespoon ketchup, 1 teaspoon white vinegar, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon sugar. Stir until everything’s well combined. Tip: If you like a bit of heat, add a pinch of cayenne pepper or a dash of hot sauce. Set the sauce aside to let the flavors mingle while you make the burgers.
Prep the Grill and Patties
Preheat your grill or a skillet over medium-high heat. While it’s heating up, grab a large bowl and gently mix together 2 pounds of ground beef, 2 teaspoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 tablespoon ketchup, 1 egg yolk, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder.
Divide the mixture into 4 equal portions and shape them into patties about ¾ inch thick. I used a burger press, but you don’t need to. Tip: Don’t overmix the beef – the less you handle it, the juicier the burgers will be.
Cook the Patties
Place the patties on the preheated grill or skillet. Cook for about 4-5 minutes on each side, or until the internal temperature reaches 160°F (71°C) for medium doneness. During the last minute of cooking, put a slice of cheddar cheese on each patty and cover the grill or skillet to melt the cheese. Tip: Covering the patties helps the cheese melt quickly and evenly, giving you that perfect ooey-gooey layer.
Assemble the Burgers
If you wish, you can also toast the hamburger buns on the grill or skillet until they are golden brown. Now, spread a generous amount of the special sauce on the bottom half of each toasted bun. Place a beef patty on top of the sauce, then add your favorite toppings like lettuce, tomato, red onion, and pickles. Spread a little more special sauce on the top half of each bun, and place it on top of the patty.
How To Serve
These cheeseburgers are amazing on their own, but I love serving them with some classic sides to round out the meal. Here are some great ideas to serve with these burgers:
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