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Classic Grilled Cheeseburger

Serves: 2

Hands On Time: 

Total Time: 


1 pound ground chuck
Kosher salt and freshly ground black pepper
1/2 cup shredded cheddar cheese
2 hamburger buns
1/4 cup mayonnaise
2 tablespoons ketchup
2 teaspoons yellow mustard
1 beefsteak tomato, sliced
10 bread and butter pickles
1/4 cup baby arugula


Heat a grill to medium-high heat. If using a charcoal grill, you should only be able to hold your hand above the hot grill grates for 2 seconds.

While the grill is heating, equally divide the beef into two burger patties, taking care not to overwork the meat. Season the sides and edges liberally with salt and pepper. Place the patties onto the grill and cook for 5 minutes on one side without moving. Flip and cook for an additional 5 minutes (for medium).

Place 1/4 cup of cheese on each burger. Place the buns on the grill cut side-down and close the lid. Cook until the cheese has melted and the buns have lightly toasted, about 1 minute. Transfer the burgers and buns to a plate.

To serve, spread mayonnaise on the insides of both top and bottom buns. Add ketchup and mustard to bottom buns, then top with pickles and tomato slices. Season the tomato with salt and pepper. Top with the burgers, followed by the arugula. Serve immediately.

About the recipe

Grilling a thick cheeseburger is truly one of life’s simple pleasures. Be sure to buy meat with an 80/20 ratio of meat to fat, such as ground chuck, to help keep the burger juicy as it cooks. To maximize the sear of the grill, avoid moving the burgers around, except to flip them over once.