The Best Cheeseburger
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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.
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.
- 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.
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.
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.
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.
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:
Air Fryer French Fries
Baked Mac And Cheese
Easy Coleslaw
Easy Guacamole
Frequently Asked Questions
Can I make the burger patties ahead of time?
Yes, you can prep the patties ahead of time. Shape the patties and store them in the fridge for up to 24 hours. This makes it easy to just throw them on the grill when you’re ready to cook.
How do I store leftover cooked burgers?
Store leftover cooked patties in an airtight container in the refrigerator for up to 3 days. When reheating, warm them in a skillet or microwave until heated through. Reheat the buns separately for the best texture.
Can I freeze the burger patties?
Absolutely! You can freeze uncooked patties by placing them on a baking sheet to freeze individually, then transferring them to a freezer-safe bag. Cook them straight from frozen, just add a few extra minutes to the cooking time.
Can I freeze cooked burgers?
Yes, you can freeze cooked patties, but they may lose some of their juiciness. Wrap each patty individually in plastic wrap or foil, then store them in a freezer-safe bag. Thaw in the fridge overnight before reheating.
More Delicious Burgers
- Greek Lamb Burgers
- Chicken Ranch Burgers
- Blue Cheese Burgers with Crispy Fried Onion
- The Best Veggie Burgers
- The Best Homemade Burgers
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
The Best Cheeseburger
Ingredients
For the Burgers:
- 1½ pounds ground beef (80% lean)
- 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
- 1 teaspoon onion powder
- 4 slices cheddar cheese
- 4 hamburger buns
Optional Toppings:
- Lettuce leaves
- Sliced tomatoes
- Sliced red onions
- Pickles
For the Special Sauce:
- 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
- 1 teaspoon sugar
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a small bowl, combine the mayonnaise, chopped pickles or pickle relish, yellow mustard, ketchup, white vinegar, paprika, garlic powder, onion powder, and sugar. Mix well until all ingredients are fully incorporated. Set aside.
- Preheat your grill or a skillet over medium-high heat.
- In a large bowl, combine the ground beef, Worcestershire sauce, Dijon mustard, ketchup, egg yolk, salt, black pepper, garlic powder, and onion powder. Mix gently until just combined.
- Divide the mixture into 4 equal portions and shape each portion into a patty about ¾ inch thick.
- 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, place a slice of cheddar cheese on each patty. Cover the grill or skillet to melt the cheese.
- While the patties are cooking, lightly toast the hamburger buns on the grill or in the skillet until golden brown.
- 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. Add your favorite toppings such as lettuce, tomato, red onion, and pickles. Spread more special sauce on the top half of each bun. Cover the patties with the top half of the buns.
- Serve the cheeseburgers hot with your favorite sides such as fries, coleslaw, or a salad.
Equipment
Notes
- Use 80% lean ground beef for the juiciest patties.
- Don’t overmix the meat to keep the burgers tender.
- Toast the buns to help hold up all the toppings.
- The special sauce can be made ahead and stored in the fridge for up to a week.
- Cook the patties to an internal temperature of 160°F (71°C) for medium doneness.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
