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Best Cheeseburger Recipes

Best Cheeseburger Recipes



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Top Rated Cheeseburger Recipes

All of the flavors of a classic cheeseburger appear in this incredible dip which is perfect for tortilla chips, crackers and more. Recipe courtesy of Ready Set Eat

Is it a pie? A burger? A casserole?! This burger for a crowd will definitely be a hit among kids and adults alike. This recipe is courtesy of Diary of a Mad HausFrau

What could be better than combining cheeseburgers with pie? Not much. This recipe for cheeseburger pie is equal parts easy and delicious. This reicpe is courtesy of Betty Crocker.

You don't have to overcomplicate things when it comes to a classic backyard grilling session. Use this recipe as a base to make the burgers of your dreams.This recipe is courtesy of Beef - It's What's For Dinner

This recipe incorporates oats in the beef patty to create a filling yet healthier take on a burger.This recipe is courtesy of Beef - It's What's For Dinner.

Chopped red onion mixed right in with the beef adds some brightness to this simple yet tasty burger.This recipe is courtesy of Beef - It's What's For Dinner.

Grilled onions give these burgers a deep savory flavor. The trick is having patience as the onions caramalize on the grill.This recipe is courtesy of Beef - It's What's For Dinner.

Chipotle chili pepper adds a kick of smoky flavor to your cheeseburger. This recipe is courtesy of McCormick.

These Caribbean-inspired cheeseburgers, flavored with mango chutney and jerk spices all over a grilled pineapple slice, will transform your homey backyard cookout into a beachy BBQ in 30 minutes.This recipe is courtesy of Beef - It's What's For Dinner.

This French bistro-style cheeseburger topped with Swiss cheese and a Dijon-mustard sauce makes for a tasty take on a classic dish. This recipe is courtesy of Beef - It's What's For Dinner.

Just in time for the Super Bowl as well as the other game days, this savory and fun alternative to the backyard barbecue favorite can become a staple in your kitchen. Wrapping the phyllo dough around the burger brings the texture and flavor to another level. Combine it with your go-to burger toppings for a dish you won't forget.Click here to see The Slow Cooker Challenge. Click here for more of the 101 Best Slow Cooker Recipes

Did you know that McDonald’s was once called McDonald’s Bar-B-Q? Dick and Mac McDonald had no idea that at the time, but their extensive barbecue menu wouldn’t be how they made their profit. The McDonald’s Cheeseburger was there from the get-go, but the sales took off during the '60s and McDonald’s began to focus on the reliable, profitable burgers and friesClick here to see How to Make 10 Iconic McDonald’s Dishes at HomeClick here to see 10 Iconic McDonald's Menu Items Recipes


World's Best Burger and the Hacks That Make It

These succulent burgers can be customized with any toppings you like. Skip the traditional ones listed below, and sub any of the following for a variety of flavor profiles. For a Korean burger: Top with kimchi, gochujang mayonnaise, and fresh cilantro leaves. For a Mexican burger: Top with avocado, pico de gallo, pepper Jack cheese, and chipotle mayonnaise. For a Southern-inspired burger: Top with fried green tomatoes, chow-chow, and pimiento cheese.


This Cheese-Stuffed Juicy Lucy Burger Has a Gooey Heart of Gold

If you’re honoring National Cheeseburger Day on September 18—or just hungry for a cheesy burger any time—you can’t do better than a Juicy Lucy.

Invented somewhere in Minnesota (exact origins continue to be debated), the Juicy Lucy—or Jucy Lucy—is a cheeseburger that deceives you when you first behold it.

Looking for all the world like a plain beef patty with nary a crumble of blue cheese or shred of cheddar in sight, it actually contains a gooey molten core of cheese stuffed right into the burger that oozes into (and out of ) every bite:

The Beef

Just because you have beautifully fatty, gooey cheese enriching each morsel, doesn’t mean you can get away with sub-par beef. For a truly juicy, delicious burger, choose a blend of high-quality chuck with at least 15 percent fat, if not 20 percent. Grind your own if you can.

This burger recipe flavors the ground beef with the usual salt and pepper, as well as a bit of garlic powder and Worcestershire sauce. Mix them in with your hands only until everything is combined (doing it with a fork or spoon makes it easier to over-mix and that leads to dry, dense burgers and general despair, so don’t be shy about getting in there).

Dry Aged Ground Beef, $9/lb from Porter Road

High-quality beef makes great burgers.

Don’t over-handle the meat when you’re forming the patties either (seriously, you don’t want to toughen it up), and be sure to let the burger rest for a bit once it’s done cooking. Not only does that ensure you don’t burn your face off with lava-like molten cheese, it lets the burger juices redistribute.

The Cheese

American cheese is not fancy, but it is perfect for burgers and the traditional choice for a Juicy Lucy. Nothing melts quite so smoothly—but a close second is a nice cheddar. Just don’t go too fancy with your choice of cheddar or the flavor will overwhelm and the ooze factor won’t be on point (i.e., the aged stuff is best saved for crackers). You can also try a pepper Jack.

If you secretly love American cheese and recognize its superior melting abilities but still just can’t bring yourself to buy it, try a homemade American cheese recipe. (It’s an amalgam of Comté, cheddar, and gouda cheeses, plus sodium citrate and iota carrageenan, and melts like Velveeta.)

In any case, you’ll stuff a thick stack of your chosen cheese between two burger patties and then seal the edges together (don’t leave any gaps or you’ll lose your liquid gold), then cook them on a grill or griddle.

The Fixings

This is a simple burger and simple accouterments are called for. We like the sharpness of pickles to cut through the rich meat and cheese, and a basic, soft bun (no need for fancy brioche, and anything too crusty will ruin the soft, gooey perfection of the burger bite, but do lightly toast the cut sides of your bun in butter for the ideal burger vehicle).

Put some ketchup on it if you must, or even mustard. If you’re a lily gilder, top it off with an extra slice of cheese and caramelized onions—maybe even some Russian dressing (sort of an animal style deal). Homemade mayo isn’t bad either.

The Recipe

You can make these on a grill pan or griddle indoors or an actual grill outside if you’re able either way, you’re in for a cheesy treat.


To make the special sauce, in a mixing bowl, combine the mayonnaise, mustard, ketchup, grated onion, relish, and Worcestershire.

  1. Form the beef into 8 even balls.
  2. Use your hands or a spatula to flatten the balls into thin patties on a cutting board.
  3. Preheat a large cast-iron skillet over medium-high heat.
  4. Season the patties on both sides with salt and black pepper.
  5. When very hot, add 4 of the patties to the skillet.
  6. Cook for about 1 minute, until a brown crust develops.
  7. Flip, cover 2 of the patties with a slice of cheese and continue cooking for 60 to 90 seconds longer, until the bottoms also have a crust.
  8. Top each cheeseburger with 2 pickles and a handful of minced onion.
  9. Stack the naked burgers on top of the cheeseburgers and remove to a cutting board.
  10. Repeat with the remaining 4 patties.
  11. Spread the bun bottoms with a generous amount of special sauce and top with shredded lettuce.
  12. Place the burgers on the buns, top with the bun tops, and serve.

RELATED: Learn how to fire up your metabolism and lose weight the smart way.


Best Basic Burger Recipe

At Food Republic, we aim to provide you with recipes that even a kitchen rookie can master, thus our category called “The Basics.” These are dishes we feel every cook should have a strong grasp of before venturing on to tackle more intense and advanced recipes. The best culinary schools in the world work in much the same way. You start by learning basic knife skills, simple ratios, and the mother sauces that can then be applied to a plethora of recipes and transformed into an endless array of dishes. After you get through “The Basics” you’ll have the knowledge to transform these dishes into so much more.

Even the world’s best burgers all start somewhere. So here’s your basic recipe for a beef burger. The only recipe more basic than this is straight-up ground beef formed into patties. This one has just a little flavor and texture to get you started. Master this and move on to mixing meats, adding seasonings, glazing, piling high toppings and bun selection to create your signature burger.

Already have a signature burger? C’mon, share it with the group in comments.


Cheeseburger Wraps

I absolutely love grilled food -homemade grilled hamburgers are one of my favorite foods.

During the winter time in Utah, it can be difficult to get outside and grill and there are nights when I just don’t have time to fire up the grill.

That’s where these Grilled Cheeseburger Wraps come into play!

All the flavor of a ground beef cheeseburger wrapped up in a tortilla. This is genius! So even without a grill, you can still enjoy a cheeseburger.

How to make Cheeseburger Wraps

  1. Brown ground beef in a large skillet.
  2. Add in ketchup, mustard, onion, Worcestershire sauce, and salt and pepper.
  3. Take a tortilla and spread shredded cheese down the middle.
  4. Add in a scoop of cooked hamburger and whatever toppings you’d like.
  5. Roll up the tortilla, tucking the ends in like a burrito

To grill or not to grill?

In the picture, you can see that I grilled my Cheeseburger Wrap.

On an outdoor grill, these might get kind of messy if they come apart while grilling. However, here are some other ideas to make these a “grilled” Cheeseburger Wrap!

I used a George Foreman indoor grill and just left the wrap in there long enough to make the tortilla crispy on the outside and warm and gooey on the inside (about 2 minutes).

You could also place these in the oven on broil for 1 minute to make the tortilla crispy.

Or you could bake them in the oven at 450 degrees for 10-12 minutes to get a crispy outside.

My kids prefer eating these without any sort of grilling – they like the tortilla soft. Just roll it up and enjoy! Any way will work and be delicious!

Substitutions and additions for your wrap:

  • Swap the ground beef for ground turkey for a lighter option
  • To make this low carb, use lettuce instead of a tortilla (but don’t grill it)
  • Add sauteed mushrooms, onions and Swiss cheese to make it a Mushroom and Swiss Burger wrap
  • Add fry sauce to your wrap
  • Add fresh pineapple and a squirt of teriyaki sauce
  • Add bacon to take it over the top!

Related REcipe: You love our easy and delicious PHILLY CHEESESTEAK SLOPPY JOES! They are a family favorite!

Our newest cookbook

Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.

We are so excited to share these recipes with you. Order your copy today!


This Cheese-Stuffed Juicy Lucy Burger Has a Gooey Heart of Gold

If you’re honoring National Cheeseburger Day on September 18—or just hungry for a cheesy burger any time—you can’t do better than a Juicy Lucy.

Invented somewhere in Minnesota (exact origins continue to be debated), the Juicy Lucy—or Jucy Lucy—is a cheeseburger that deceives you when you first behold it.

Looking for all the world like a plain beef patty with nary a crumble of blue cheese or shred of cheddar in sight, it actually contains a gooey molten core of cheese stuffed right into the burger that oozes into (and out of ) every bite:

The Beef

Just because you have beautifully fatty, gooey cheese enriching each morsel, doesn’t mean you can get away with sub-par beef. For a truly juicy, delicious burger, choose a blend of high-quality chuck with at least 15 percent fat, if not 20 percent. Grind your own if you can.

This burger recipe flavors the ground beef with the usual salt and pepper, as well as a bit of garlic powder and Worcestershire sauce. Mix them in with your hands only until everything is combined (doing it with a fork or spoon makes it easier to over-mix and that leads to dry, dense burgers and general despair, so don’t be shy about getting in there).

Dry Aged Ground Beef, $9/lb from Porter Road

High-quality beef makes great burgers.

Don’t over-handle the meat when you’re forming the patties either (seriously, you don’t want to toughen it up), and be sure to let the burger rest for a bit once it’s done cooking. Not only does that ensure you don’t burn your face off with lava-like molten cheese, it lets the burger juices redistribute.

The Cheese

American cheese is not fancy, but it is perfect for burgers and the traditional choice for a Juicy Lucy. Nothing melts quite so smoothly—but a close second is a nice cheddar. Just don’t go too fancy with your choice of cheddar or the flavor will overwhelm and the ooze factor won’t be on point (i.e., the aged stuff is best saved for crackers). You can also try a pepper Jack.

If you secretly love American cheese and recognize its superior melting abilities but still just can’t bring yourself to buy it, try a homemade American cheese recipe. (It’s an amalgam of Comté, cheddar, and gouda cheeses, plus sodium citrate and iota carrageenan, and melts like Velveeta.)

In any case, you’ll stuff a thick stack of your chosen cheese between two burger patties and then seal the edges together (don’t leave any gaps or you’ll lose your liquid gold), then cook them on a grill or griddle.

The Fixings

This is a simple burger and simple accouterments are called for. We like the sharpness of pickles to cut through the rich meat and cheese, and a basic, soft bun (no need for fancy brioche, and anything too crusty will ruin the soft, gooey perfection of the burger bite, but do lightly toast the cut sides of your bun in butter for the ideal burger vehicle).

Put some ketchup on it if you must, or even mustard. If you’re a lily gilder, top it off with an extra slice of cheese and caramelized onions—maybe even some Russian dressing (sort of an animal style deal). Homemade mayo isn’t bad either.

The Recipe

You can make these on a grill pan or griddle indoors or an actual grill outside if you’re able either way, you’re in for a cheesy treat.


All American Burgers

You can serve this classic, tender, well-flavored, and juicy All American Burger recipe with any topping(s) you'd like. If you're adding cheese, put a slice (or two) on the beef while it's on the grill and let stand for about a minute to let it melt. All other toppings such be put on the table so each diner can assemble their own masterpiece.

The addition of Worcestershire sauce, milk, and water makes the burgers very moist. Seasoned salt and onion powder add fabulous flavor.

When making the best hamburgers, it's important that you handle the meat as little as possible. Too much kneading or shaping can make the burgers tough. That is why all of the ingredients are combined before the beef is added in this recipe.

Then, when you shape the meat into patties, press your thumb slightly into the center to make a divot. This will prevent the burger from puffing up when it's cooked, so you have a nice flat surface to pile on the toppings.

It is also very important that you cook burgers to 165 F, or well done, for food safety reasons. Don't groan—burgers cooked to that safe temperature can still be delicious. The breadcrumbs in this recipe, along with the Worcestershire sauce, water, and milk, called a "panade", holds moisture as the meat cooks so it stays juicy.

We like to serve our burgers on a sturdy bun. There's nothing more unappealing than a bun that disappears as you eat the hamburger. Whole wheat hamburger buns are good, as are English muffins. Ciabatta buns are a nice change of pace, and sturdy hoagie buns can be used as well. It's your choice!

Serve this classic recipe with some fabulous potato salad, a fruit salad, and an ice cream pie for dessert. What could be better?


Recipe by Matt Jennings

4 pounds freshly ground beef chuck, about 20 percent fat

kosher salt and freshly ground pepper

1 medium spanish onion, thinly sliced

1 small head iceberg lettuce, torn into large leaves

8 ounces extra-sharp cheddar cheese, sliced 1/4-inch thick

1 1/2 tablespoons Dijon mustard

1/2 tablespoon prepared horseradish

1 teaspoon apple cider vinegar

1. Divide the ground chuck into 8 portions. (Each will weight about 1/2 pound.)

2. Take each portion and throw it against a cutting board from 8-12 inches above, once or twice on each side, to get rid of air and make a denser patty. Then shape each portion into large patties, about 4-inches in diameter and 1 1/2-inches thick, by rotating it in your hand using a light touch. Use your fingers to create a dimple (about 1/2-inch deep) in the middle of each patty, just on one side.

3. When your patties are formed, season them liberally with salt and pepper on both sides, lay them on a baking sheet or tray, and refrigerate them. You can season the meat as far as two hours in advance of grilling them, but no more.

Prepare your charcoal grill:

Pack 1-2 sheets of newspaper into the bottom of a grill chimney, then fill the chimney 1/2 of the way with coals (preferably charcoal briquettes), add another sheet of newspaper on top of the coals, then add another layer of coals to reach almost the top of the chimney. Light the newspaper under the chimney and set it on the bottom rack of the grill. Let the briquettes heat until all but the ones at the top are white, about 15 minutes. Meanwhile, prepare your special sauce and toppings.

Add all sauce ingredients to a medium mixing bowl and stir everything together to combine. Transfer sauce into a smaller serving bowl and refrigerate.

1. When your sauce is made, patties are formed, and coals are hot, dump the coals out of the chimney onto the bottom grill rack and pile them on only one side of the grill. Don't spread them over the entire bottom of the grill, since you want some grill space that's a little bit cooler. Put the top grill grate on and let it get extremely hot, about 3-5 minutes. Use a grill brush to clean the grill as thoroughly as possible, to prevent the burgers from sticking. (If using a gas grill, preheat the grill to hot, leaving at least one of the gas burners off so that there is a cooler part of the grill.)

2. When the grill is clean and hot, place four patties down on the hot part of the grill. It's important not to crowd them (they shouldn't be touching), so you are going to work in batches of four. Let these four burgers cook for 3 minutes WITHOUT TOUCHING THEM, then use a grill spatula to rotate each patty 1/4 turn, or 90 degrees. (This 1/4 turn is mostly for looks — it is what creates the criss-cross hatch marks, and it isn't essential. Note that you're not flipping the burgers, you're just rotating them.) Let the burgers cook for 1 minute more, then flip them with the grill spatula, still working only on the hot side of the grill. Let the burgers cook for 3 minutes more, then use the grill spatula to move the patties to the cooler part of the grill, and top them each with a few slices of cheese.

3. Put the other four raw patties on the hot side of the grill. Then cover the grill so the cheese will melt on the first batch, and cook about 1 minute. As soon as the cheese is melted, take the burgers off the grill and let them rest on a tray or plate. Keep cooking your second batch of burgers exactly the same way you did the first batch, using the cool side of the grill to melt the cheese.

4. Once the second batch has cheese on it, toast the buns over the coals on the hot side: Split them open and place them, split side down, on the hot side of the grill so that they heat and just start to toast, about 30 seconds.

5. Spread the bottom half of each toasted bun with about a tablespoon of special sauce, then top with a cheeseburger, a lettuce leaf, and a few slices of onion. Top with the remaining half of the bun, and serve immediately.