Like most families, grilled cheeseburgers are one of our favorite things to cook and eat. Many great days have been spent outside, grilling with the family, hanging out and having fun. Nothing beats the smoky flavor of a juicy, fresh cheeseburger.
The kids’ reactions when they found out Daddy is grilling burgers? “YAY!!!!”
Have you ever made your burgers with mayo? Not as a topping. But actually IN the burger? We tried it once after seeing it on a television commercial (for mayo, of course), and we have used this method since.
Be sure to scroll to get our BONUS RECIPE : Steakhouse Style Mushrooms & Onions.
This post contains affiliate links to products on which we earn a small commission. Buy This Cook That only promotes companies and products that we have used and love. ♥
Our Favorite Grilled Cheeseburgers…with a little secret.
Adding mayonnaise(not salad dressing) to your ground beef does three amazing things:
- Gives the burger a little extra flavor without altering the natural beef yumminess.
- The egg in mayonnaise helps bind the burger patties together.
- Mayo helps seal in moisture and makes your grilled cheeseburgers extra juicy.
If you have never tried this and are a little scared to try it, or if you aren’t a mayo fan…trust us. (If you are a friend or family member and have eaten our cheeseburgers…yep, the mayo was in there.)
Try it once, and if you don’t like it, please post why you didn’t like it on our comment section or Facebook page. We welcome your feedback.
In our recipe below, we made large burgers to go with our bakery buns. Feel free to make them your own size, or half the recipe. (However, when we grill cheeseburgers, we try to make a few extra for lunches to take to work. Time Saver!)
To your thawed (but still cold) lean ground beef add garlic powder, garlic, Worcestershire, pepper, salt or seasoning blend and dry ranch mix. Then add your mayo. I recommend about 1/4 cup per pound.
**Please note, if you are using a higher fat content ground beef, I don’t know how it will turn out. They may be too greasy and the patties might not stay together well. We only use lean ground beef. Thank you, Daddy!
Love burger recipes? Try our Cheddar Meatballs!
With your hands, mix it all together to incorporate all of the seasonings and mayo. Do not overwork the meat, it will make the patties tough.
When the ground beef mixture is good to go, pat out the burger patties in your preferred size. We try to match our bun size, so we make them larger than our bun. They shrink down as they cook.
Also, be sure to leave a few “fingerprints” or a little dent in the middle. This helps them cook flat as the meat cooks.
Refrigerate the burgers for about 30 minutes to help them firm up.
Heat grill to 400 (high-ish). Carefully place burgers on the grill, then reduce heat to around 300-350 (medium-ish). Watch carefully, and flip. Do not smash the burgers while you are cooking…that will make them dry.
We only flip once during cooking, and we prefer our grilled cheeseburgers cooked medium.
**Cooking times will vary depending on your grill, heat settings, burger thickness, and preferred doneness. For reference, see the USDA guidelines for minimum internal cooking temperatures.
Toward the end of cooking, we spread a little butter or mayo on our buns and put them on the grill to toast.
As always, you can use favorite toppings on your (new favorite) grilled cheeseburgers. We highly recommend our combination of Monterrey jack cheese, our Steakhouse Style Mushrooms & Onions, pickles, and BBQ sauce. BONUS RECIPE: Steakhouse Mushrooms & Onions.
Ok, my mouth is watering just remembering how good these bad boys tasted.
Enjoy…oh, and try to not get any drool on yourself.
Our Favorite Grilled Cheeseburgers
- 4 lbs lean ground beef
- 1 cup mayonnaise
- 2 TB Worcestershire sauce
- 1 TB dry ranch mix
- 1 tsp minced garlic
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt of all purpose seasoning blend
- Monterrey Jack Cheese
- BBQ Sauce
- Mushrooms & Onions see recipe in post
In a large bowl, combine ground beef, mayonnaise, Worcestershire sauce, ranch mix, garlic and seasonings. Combine with hands until mayo and spices are incorporated.
Shape into patties by hand. Leave dents in the patties so they will cook evenly.
Place on wax paper or foil lined pan and refrigerate for 30 minutes or more.
Heat grill to high (around 400 degrees). When grill is hot, carefully place the burgers on the grill. Reduce heat to medium (around 300-350 degrees). Close the grill lid, and watch carefully.
Cook to preferred doneness, flipping once during cooking.
During the last few minutes of cooking, top with cheese. Close cover to melt the cheese. Toast buns on the grill, and serve with pickles, sauce, and mushrooms & onions.