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American · Dinner

Grilled cheeseburgers

Loosely formed 80/20 chuck burgers grilled over two-zone heat, capped with American cheese, and served on toasted soft buns with crisp pickles and a balanced house sauce.

About 1 hrTotal
About 40 minActive
$$Cost
EasyDifficulty
Makes 6 burgers
Grilled cheeseburger with a browned beef patty, melted cheese, toasted bun, lettuce, tomato, onion, and pickles.

Equipment

  • Any sound outdoor grill works; a hot cast-iron skillet is the indoor fallback.

Ingredients

1× recipe · Makes 6 burgers

  • 2 pounds 80%-lean ground beef chuck, cold
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 6 slices American cheese
  • 6 soft sesame hamburger buns
  • 2 tablespoons unsalted butter, softened
  • 1/3 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 1 tablespoon finely chopped dill pickles
  • 1 teaspoon pickle brine
  • 6 green-leaf lettuce leaves, washed and completely dried
  • 1 ripe tomato, cut into six slices
  • 1/2 small white onion, very thinly sliced
  • 18 dill pickle chips

Instructions

  1. Divide cold beef into six equal portions and form loose 3/4-inch patties slightly wider than the buns. Make a shallow center dimple; refrigerate uncovered 20 minutes. Mix mayonnaise, ketchup, mustard, chopped pickles, and brine.

  2. with a hot direct zone and a cooler zone. Butter bun cut faces and toast quickly over direct heat; set aside. Season only the exteriors of patties with salt and pepper immediately before grilling.

  3. Grill over direct heat without pressing until well browned, 3 to 4 minutes. Flip once and cook 2 minutes, add cheese, then move to the cooler zone and cover until cheese melts and centers reach 160°F.

  4. Spread sauce on both bun faces. Layer dry lettuce, burger, tomato, onion, and pickle chips; close and serve immediately before the bottom bun softens.

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