Choose the best ground beef, burger toppings, and toasted buns to make the perfect grilled cheeseburgers.
For super juicy, flavorful grilled cheeseburgers, you need fat and seasonings. For the best tasting burgers, choose ground meat with higher fat content. 85% lean is our preferred ground beef. Once you go to 80% or higher, you lose too much fat, and the burgers shrink. If the package labeling doesn’t indicate what you are buying, don’t be afraid to ask the person behind the meat counter to point you in the right direction.
Ground beef doesn’t have much flavor, so it is important to add additional seasoning to it. For this recipe, a combination of sweet Italian pork sausage, salt, black pepper, Worcestershire sauce, onion, garlic, and fresh rosemary are used to pack a lot of flavor into each bite. As a bonus, the Worcestershire sauce and onion increase the burger’s juiciness without adding extra fat.
This recipe doesn’t specifically call for bacon, but it would be a wonderful addition to the blue cheese and avocado.
Juicy Grilled Cheeseburgers
Grilled Cheeseburger Ingredients
- Ground beef
- Ground sweet Italian pork sausage (no casings)
- Worcestershire sauce
- Onion
- Garlic
- Fresh rosemary
- Sea salt and black pepper
- Blue cheese, crumbled
- Toppings like avocado, tomatoes, onion, lettuce, mushrooms, cheese
- Hamburger buns
- Butter
How to Make Grilled Cheeseburgers
Clean grill grates and spray with non-stick cooking spray. Pre-heat grill to high.
Add ground beef, sausage, Worcestershire sauce, onion, garlic, and rosemary to a large glass bowl. Season with salt and black pepper to taste, and combine thoroughly.
Make sure both types of meat and all seasonings are completely incorporated throughout the mixture.
Divide the meat mixture into 8 equal parts and shape each into ¾-inch thick patties. Place patties on a lined tray and use your thumb to create an indent in the middle to keep them from puffing up while cooking.
Place patties over direct, high heat on your grill and cook for 8-10 minutes.
Actual cooking time will depend on the desired level of doneness, so check after 4-5 minutes and adjust the final cook time accordingly. According to the USDA, the safe internal temperature for ground beef and pork is 160°F. Use an instant-read thermometer to confirm.
Flip and move burgers to indirect heat 2-3 minutes before they are done. Top with blue cheese and close the lid to allow the cheese to melt completely.
To toast buns, brush the inside surface of each bun with the melted butter and place over indirect heat while the burgers are cooking.
Transfer burgers to a platter and serve immediately on toasted hamburger buns and topped with lettuce, tomato, and avocado slices. Serve with a side of Parmesan Ranch Grilled Asparagus and Oven Roasted Parmesan Ranch Potatoes. Burgers are also great with Slow Cooker Corn on the Cob.
Super Juicy Grilled Cheeseburgers
Ingredients
- 2 lbs. 85% lean ground beef
- 1 lb. ground sweet Italian pork sausage no casings
- 3 Tablespoons Worcestershire sauce
- 1/4 cup white onion very finely minced
- 4 cloves garlic very finely minced
- 3 Tablespoons fresh rosemary stems removed and leaves finely minced
- Sea salt and black pepper to taste
- Blue cheese crumbled
- 8 hamburger buns lightly toasted
- 2 Tablespoons unsalted butter melted
- Lettuce tomato, avocado and other toppings
Instructions
- Clean grill grates and spray with non-stick cooking spray. Pre-heat grill to high.
- Add ground beef, sausage, Worcestershire sauce, onion, garlic, and rosemary to a large glass bowl. Season with salt and black pepper to taste, and combine thoroughly. Make sure both types of meat and all seasonings are completely incorporated throughout the mixture.
- Divide the meat mixture into 8 equal parts and shape each part into ¾-inch thick patties. Place patties on a lined tray and use your thumb to create an indent in the middle to keep them from puffing up while cooking.
- Place patties over direct, high heat on your grill and cook for 8-10 minutes. Actual cooking time will depend on the desired level of doneness, so check after 4-5 minutes and adjust the final cook time accordingly. (According to the USDA, the safe internal temperature for ground beef and pork is 160°F. Use an instant-read thermometer to confirm).
- Flip and move burgers to indirect heat 2-3 minutes before they are done. Top with blue cheese and close the lid to allow the cheese to melt completely.
- Transfer burgers to a platter and serve immediately on toasted hamburger buns and topped with lettuce, tomato, and avocado slices.
- To toast buns, brush the inside surface of each bun with the melted butter and place over indirect heat while the burgers are cooking.