Grilled Cheeseburgers

I’ve yet to write about good old grilling on the Big Green Egg and thought it would be beneficial for those of you who may use my posts as a recipe guide.  Grilling hamburgers on a Friday night is a family tradition that started with my Dad when I was younger.  In fact, this tradition became quite famous in my neck of the woods.  I would have friends call and show up, when I was in high school, just to have one of my Dad’s Friday night burgers.  The ingredients changed from time to time, but the result always seemed to be amazing…as long as Dad didn’t have too many beers before he started grilling.

I’ve since carried on the tradition, not every Friday night, but as regularly as possible.  My method is somewhat different than what you’ll find on a standard grill.  I like to sear the burgers with high heat, then simmer down for the latter part of the cook.  I find this method seals the juices into the meat and creates a juicy delicious burger. Over the past several months, my method has been refined. My old recipe called for grilling with temps over 600 °F; however, I’ve found my results are consistently better by lowering the starting temp to 500 °F. I’ve also begun making an indentation in the center of the meat, which will help with allowing your burger to cook evenly and avoid an unevenly cooked, plump center.


Grilled Cheeseburgers
Prep time
Cook time
Total time
I pulled a portion of this recipe from a fellow egghead, Ben Overesch, and have added a number of changes over the years, including changes to my cooking method. In short, this recipe delivers a consistently great tasting burger.
Serves: 6
  • 3lbs – 80/20 Ground Beef
  • 2-3 tsp. A-1 Steak Sauce
  • 2-3 tsp. Worchester Sauce
  • 2 tsp. of your favorite BBQ sauce, I use Franklin BBQ Sauce "Texas Style" (link provided below)
  • 2 tsp. water
  • 1 tsp. Black Pepper
  • ½ tsp. Garlic Salt
  • 2 Tbsp. Parsley Minced (optional)
  • 6 Slices of Cheese (your choice of cheddar, pepper jack, Swiss or American)
  • 6 Hamburger Buns
  • Dash of Kosher Salt
  1. Start out by mixing the sauces, pepper, garlic salt and (optional) parsley into a mixing bowl. Thoroughly mix the ground beef into the mixing bowl with the ingredients, until you have a nice even spread of the sauce infused into the meat.
  2. Make hamburger patties out of the 3 lbs. of beef (roughly ½ lb. per burger). If you’re concerned about this being too much burger or too little, adjust accordingly…but keep in mind this level of heat will quickly shrink the ½ lb. burger down to nearly a ¼ lb. burger. Make an indentation in the center of the burger after flatting out the patty.
  3. Once finished making patties, sprinkle a dash of Kosher Salt and Pepper as a finishing touch.
  4. Prepare the Green Egg by stabilizing your heat at 500 °F.
  5. Place patties on closed Egg for 3 minutes
  6. Flip meat, close Egg for 3 minutes
  7. Flip meat, close Egg for 5 minutes (CLOSE Vents completely)
  8. Flip meat, place your favorite cheese on meat and close Egg for about 1 minute or until cheese melts (Vents still closed)
  9. Remove the meat if minimum internal temperature of 160 °F
  10. The meat should be cooked between Medium and Medium Well.
  11. Depending on your preference, you can add around 30 seconds of cook time to the first two steps if preferred closer to well done.

This should be one of the juiciest, tasty cheeseburgers you’ll ever sink your teeth into.  Enjoy with friends and family and maybe you’ll start a new Friday night tradition.


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