Cheeseburgers

Introduction

These cheeseburgers are ground fresh from chuck and sirloin cubes, which gives you control over the meat blend and texture. You’ll grill them to your target doneness, top with cheese in the final minute, and have a burger that tastes noticeably better than pre-ground versions. Plan for 30 minutes total from grinding to serving.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4

Ingredients

• 8 ounces chuck, trimmed and cut into 1½-inch cubes
• 8 ounces sirloin, trimmed and cut into 1½-inch cubes
• Steak Rub
• Olive oil
• 4 hamburger buns, halved
• 4 slices of your favorite cheese (e.g. pepper jack)
• Favorite toppings

Instructions

1. Pass meat cubes through a meat grinder set to fine. Once all ground, mix and form into 4 patties.
2. Brush patties with olive oil and sprinkle liberally with Steak Rub.
3. Grill on high for about 3-4 minutes per side for medium rare, 5-6 for medium, and 7-8 for well-done. During the last minute, place one slice of cheese on top.
4. Remove and place one patty on top of each bottom half of halved buns.
5. Top with your favorite condiments and finish with the top half. Serve.

Variations

Thinner, crispier patties: Form the ground meat into slightly flatter, wider patties and reduce grilling time by 1–2 minutes per side. You’ll get more surface crust and less pink interior.

Stuffed burgers: Divide the ground meat in half, form two thin patties, place a small piece of cheese or sautéed mushroom between them, and seal the edges before grilling. This keeps the filling molten in the center.

Char-grilled onions topping: While the patties rest, grill thin onion slices on the same hot grill until they blacken and caramelize; layer on the patty before closing the bun.

Smashed-style burgers: Instead of forming one thick patty, make a slightly larger loosely packed patty and use a spatula to smash it flat against the grill grate in the final 30 seconds of cooking each side for maximum crust.

Toasted buns: Brush the cut sides of your bun halves lightly with olive oil and toast them on the grill for 1–2 minutes until golden, which adds texture and prevents sogginess.

Tips for Success

Don’t overwork the meat. Mix the ground chuck and sirloin gently and form patties with a light hand. Overhandling compacts the meat and yields dense, tough burgers instead of juicy ones.

Oil the patties, not the grill. Brush the burgers themselves with olive oil before seasoning; this prevents sticking and ensures even oil distribution without flare-ups.

Let cheese melt completely. Add the cheese slice during the last minute of grilling, not at the start. The residual heat will melt it evenly by the time you pull the patty off the grill.

Pull early if you’re uncertain. Patties continue to cook slightly after leaving the heat. Remove them when they’re just under your target doneness, and they’ll carry over to perfection.

Toast the buns. A 30-second char on the grill side prevents them from absorbing burger juices and falling apart mid-bite.

Storage and Reheating

Uncooked patties can be wrapped individually in plastic wrap and frozen for up to 3 months. Thaw in the refrigerator for 4 hours before grilling, or grill directly from frozen, adding 2–3 minutes per side to the cooking time.

FAQ

Can I use store-bought ground beef instead of grinding my own?

Yes, but the texture will be less consistent. If you use pre-ground beef, choose 80/20 blend (80% lean, 20% fat) and handle it as lightly as possible when forming patties to avoid denseness.

What’s the difference between chuck and sirloin in this blend?

Chuck has higher fat content and contributes richness and juiciness; sirloin is leaner and adds structure and a cleaner beef flavor. Together they balance flavor and binding without requiring added binders.

How thick should each patty be?

Aim for ¾ to 1 inch thick. Thicker patties stay juicier in the center but require longer cooking; thinner ones cook faster and develop more crust. Make all four roughly the same thickness so they finish at the same time.

Can I prepare the patties in advance?