Classic Cheeseburger


When beef patties hit the hot grill, they sizzle away, sending tantalizing smoke into the air. It doesn’t get much better — the lingering aroma of summer fun. Burgers are simple to make with just a few components and quick grilling. When there are so few ingredients, each one takes on more importance.


Serves 4
For the burgers
1/2 pound ground beef, no less than 20% fat
teaspoon ancho chili powder
teaspoon garlic powder
teaspoon onion powder
teaspoon chipotle, ground
salt and pepper to taste
For the toppings
slices of cheese of choice
lettuce, cleaned with tough stems removed
red onion, sliced
tomato, sliced
ketchup, if desired
mustard, if desired
brioche buns

Ingredient Tips

Burger Choice
Buffalo is a great alternative to beef. If using 1/2 pound ground buffalo, add in 2 tablespoons minced bacon fat, trimmed before cooking.



Place the ground beef in a bowl and with seasonings. Mix the seasonings evenly throughout the meat. Divide into four equal portions. Roll each one into a ball and the press it into a flat, round patty about 3/4-inch thick.

Hot Tip: Press your knuckle in the center of the patties to make an indentation. This helps keep the burgers from bulging when they cook. If made ahead, place on a platter or baking sheet, cover and refrigerate until ready to cook.

Build a hot charcoal fire using a charcoal chimney. When the coals are burning solidly and ash has started to form on the edges, pour them into the bottom of your grill and place the grate over the top.

Hot Tip: If using a gas grill, turn your burners to high heat. Skip Step 2.

While the coals are burning down, gather all your toppings together. Once the burgers are done you want to assemble and serve them quickly.


When the grill is hot and the coals have burned down and are covered with ash, place the burgers on the grill. Season the top with salt and pepper. Cook without disturbing. until the meat easily releases from the grates, about four minutes. If it resists and is sticking, give it a little longer.

Hot Tip: Do not press your patties down with a spatula. This will release juices.

Flip and sprinkle the top with salt and pepper. Cook the second side for two minutes. Then top with a slice of cheese to melt. Close the lid for a minute or two. When the cheese is melted the burgers will be done. Set aside to rest.


While burgers rest, get the plates ready. Split the rolls and lightly toast if desired. Lay a lettuce leaf on the bottom halves. Place a burger patty on the lettuce and top with a tomato slice and a few onion rings. Spread your choice of ketchup or mustard, if using, on the top half of the buns. Serve immediately.

Made this recipe? What did you think?
Cooking Notes
Share your tips, tricks, and cooking notes with others.
Thanks for sharing your note!
Once it's been approved, it will display here.

Need help? Our Customer Support can help you with any prroduct-specific questions.
  • Tom | May 5, 2018

    So if you only use 1/2lb of meat for 4 hamburgers. How do you make then 3/4” thick? 1/2lb woukd make maybe 3 sliders!!

    This was Helpful (0)
View More Recipes Like This