Randy Chandler
There's nothing quite like a juicy burger straight off the grill, and adding cheese to the mix only makes it better. The key to a great grilled cheeseburger is in the preparation and cooking technique. From shaping the patty to choosing the right toppings, there are several steps to crafting the perfect grilled cheeseburger. So, if you're looking to impress at your next barbecue, read on to discover the secrets to grilling mouth-watering hamburgers with cheese inside.
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What You'll Learn
Choosing the right cheese
When it comes to choosing the right cheese for your grilled hamburgers, there are a few things to consider. Firstly, decide whether you want the cheese inside the patty, on top of the patty, or both.
If you want to add cheese to the inside of your hamburger patty, it is best to use a cheese that melts easily and has a strong flavour. This will ensure that the cheese melts evenly during cooking and creates a gooey centre. Some recommended cheeses for this include:
- Muenster cheese: This cheese has a mild flavour and melts easily, making it a good choice for stuffed burgers.
- Cheddar cheese: Cheddar has a stronger flavour and melts well, adding a creamy texture to the centre of your burger.
- Swiss cheese: Swiss cheese has a more subtle flavour and melts easily, so it can be a good option if you want the beef flavour to shine through.
- Pepper jack cheese: This variety adds a spicy kick to your burger and melts well.
If you are adding cheese on top of the patty, you can choose from a wider variety of cheeses as meltability is less of a concern. In this case, you can consider the flavour profile you want to create and choose a cheese that complements the other ingredients in your burger. Some popular options for topping your burger include:
- American cheese: This classic choice for cheeseburgers has a mild, salty flavour and melts easily when placed on top of the patty during the last minute of cooking.
- Cheddar cheese: Cheddar can also be used as a topping, adding a sharp, tangy flavour to your burger.
- Blue cheese: Blue cheese has a strong, pungent flavour and can be used as a topping or in a sauce to add a creamy, tangy element to your burger.
- Swiss cheese: Swiss cheese can also be used as a topping, adding a subtle, nutty flavour without overwhelming the other ingredients.
Ultimately, the "right" cheese for your grilled hamburger comes down to personal preference. Experiment with different varieties and flavour combinations to find the perfect cheese for your taste buds.
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Preparing the meat
When it comes to seasoning, timing makes a difference. You can use salt, pepper, and any other seasonings you want to add directly into a mixing bowl with the ground chuck. Mix enough to evenly distribute the seasoning, but don't overwork it. Some common seasonings (besides salt and pepper) are garlic powder, onion powder, paprika, cayenne pepper, brown sugar, and oregano. You can also add Worcestershire sauce, liquid smoke, and soy sauce to your mixture.
When shaping your patties, make sure they are not too loose or too large. Form the mixture into Patties, making sure to handle the meat as little as possible. The patty should not be smooth – leave some craggy edges and don’t press it too flat. With your thumb or fingers, press a “moat”, approximately ¼-½ inch from the edge, around the circumference of the burger – be sure the edge of the burger is a little higher than the indentation. The ideal patty is 1 inch thick and 4 inches across before cooking.
If you are making a cheese-stuffed burger, flatten the patty in your hand, form a bowl with it, and stuff it with cheese. Then, close the bowl by folding the edges of the patty over the cheese. Make sure to keep the same thickness of meat above and below the cheese to ensure even cooking and prevent the cheese from spilling out.
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Forming the patty
To form the perfect patty for a grilled hamburger, there are a few important steps to follow. Firstly, the quality of the meat is paramount. The best burgers are made from freshly ground, high-grade beef chuck with an 80/20 meat-to-fat ratio. This ratio ensures that your patty remains juicy without falling apart.
Once you have your ground beef, it's time to season it. Common seasonings include salt, pepper, garlic powder, onion powder, paprika, cayenne pepper, brown sugar, and oregano. You can also add other ingredients like Worcestershire sauce, liquid smoke, or soy sauce to enhance the flavour. Gently mix the seasonings and other ingredients into the meat, being careful not to overwork it.
Next, it's time to form the patties. Divide the meat into equal portions, and gently press each portion into a thick patty with craggy edges. A good thickness to aim for is 1 inch, with a diameter of 4 inches. With your thumb or fingers, create a "moat" around the circumference of the patty, leaving the edge slightly higher than the indentation. This will help the patty hold its shape during cooking.
If you're making a cheese-stuffed burger, flatten the patty and form a bowl with it in your hands. Stuff the bowl with your desired cheese, being careful to leave enough meat at the top to close the bowl and create a seal. This will prevent the cheese from spilling out during cooking. Finally, gently press the stuffed patty into the desired shape, ensuring that the thickness of the meat is even above and below the cheese.
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Cooking time and temperature
The cooking time and temperature for your cheeseburger depend on the cooking method, the thickness of your patty, and your desired level of doneness.
If you are cooking on a gas grill, you should preheat your grill to 450-500°F before adding your patties. For a 1-inch thick patty, you should cook it for 2.5 minutes on each side for a medium-rare burger, and 3 minutes on each side for a well-done burger. The USDA recommends cooking ground meats to an internal temperature of at least 160°F, which is well done with no pink in the center.
If you are cooking your cheeseburger on a stovetop, heat a skillet over medium-high heat. Place your patties in the skillet and cook without moving them for about 3 minutes. Flip the burgers and add cheese, then cook for another 3-4 minutes for a medium-rare burger. The total cooking time for a well-done stovetop burger is around 10 minutes.
If you are cooking your cheeseburger on an outdoor grill, preheat your grill to high heat and lightly oil the grate. Form your ground beef mixture into patties and brush both sides with oil before seasoning with salt. Place the patties on the preheated grill and cook for about 5 minutes on each side until there is no pink in the center.
When cooking any type of cheeseburger, it is important to note that the cheese should be added during the last minute of cooking time. This will allow the cheese to melt without burning. Additionally, resist the temptation to press down on your patties with a spatula, as this will cause the juices and fat to escape, resulting in drier and less flavorful burgers.
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Serving suggestions
Once your cheese-stuffed burgers are ready, it's time to serve them. You can serve them on brioche buns, English muffins, sesame-seeded hamburger buns, plain toasted bread, or even an inside-out bun. The bun should be close in size to the burger, so the bread doesn't overwhelm the burger.
You can top your burger with another slice of cheese, lettuce, sliced tomato, pickles, avocado, bacon, sautéed or caramelized mushrooms and onions, or an over-easy egg. You can also add condiments such as mustard, ketchup, mayo, BBQ sauce, or burger sauce.
If you want to serve sides with your burgers, you can go for classic French fries, steak fries, sweet potato fries, parmesan potato wedges, zucchini fries, onion rings, or a side salad. Grilled veggies, such as corn on the cob, are also a great option.
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Frequently asked questions
A:
To make a cheeseburger with cheese inside, form a bowl with the meat, stuff it with cheese, and then close the bowl. Make sure the meat is of even thickness above and below the cheese so that it cooks evenly and the cheese doesn't spill out.
A:
You can use any type of cheese you like, but some popular options for cheeseburgers include American cheese, cheddar cheese, pepper jack, or Swiss cheese.
A:
Most sources recommend an 80/20 mix of meat to fat for hamburgers. This keeps the patties juicy without causing them to fall apart.
A:
For an 8-ounce burger cooked over medium-high heat, cook for about 7 minutes for medium-rare, 8 minutes for medium, and 9 minutes for well-done. The USDA recommends an internal temperature of at least 160°F for ground meats, which is well done with no pink in the center.
A:
You can top your grilled hamburgers with lettuce, tomatoes, onion, pickles, caramelized onions, sweet relish, or any other toppings you prefer.
