Cheeseburgers

PIn it

Introduction

This recipe grinds two cuts of beef together—chuck for flavor and sirloin for leanness—then forms them into patties that cook on high heat in 3–8 minutes depending on doneness. You’ll have a cheeseburger with a flavorful crust and a juicy center, ready to top and serve.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 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

Skip the grinder: If you don’t have a meat grinder, ask your butcher to grind the chuck and sirloin together, or buy pre-ground beef from a trusted source and skip step 1 entirely.

Adjust the Steak Rub ratio: Use less rub for a milder seasoning profile, or double it for a bolder crust—the rub won’t dissolve into the meat, so more equals a spicier, more textured exterior.

Toast the buns: Place bun halves cut-side down on the grill for 1–2 minutes while the patties rest; this adds crunch and prevents sogginess from toppings.

Cook in a skillet: If you don’t have a grill, heat a cast-iron or heavy stainless-steel skillet over medium-high heat and cook the patties for the same time per side; press lightly with a spatula to maintain contact.

Double the patties: Grind 1 pound each of chuck and sirloin to form 8 smaller patties; reduce cooking time by 1–2 minutes per side since they’ll be thinner.

Tips for Success

Grind and form just before cooking. Ground meat begins to oxidize and dry out after grinding, so don’t let the patties sit more than 10 minutes before they hit the grill.

Don’t overwork the meat. Mix the ground beef just enough to combine the two cuts; overhandling makes the patties dense and tough instead of tender and open-textured.

Use a light hand with the spatula. Resist the urge to press down on the patties while they cook; pressing squeezes out juices and dries the burger. Flip only once.

Add cheese in the last minute. This gives it time to melt slightly without scorching or sliding off the patty.

Let the meat rest for 2 minutes after cooking. Pull the patties off the grill and set them aside briefly before assembly; this keeps the juices from running out onto the bun.

Storage and Reheating

Cooked cheeseburgers keep in an airtight container in the refrigerator for up to 2 days, but texture and juiciness degrade noticeably. To reheat, place the burger (without the bun) in a skillet over medium heat for 1–2 minutes per side, or wrap it loosely in foil and warm it in a 300°F oven for 5 minutes. Warm the bun separately in a toaster or skillet to avoid sogginess. Uncooked ground meat patties can be frozen for up to 3 months in a freezer-safe container or plastic wrap; thaw overnight in the refrigerator before cooking.

FAQ

Can I make the patties ahead of time?

Yes, form them up to 2 hours before cooking and store them on a parchment-lined plate in the refrigerator; this actually helps them hold together on the grill. Don’t freeze uncooked patties longer than a few hours without wrapping them well, as they dry out quickly.

What if my Steak Rub is very salty?

Taste a tiny pinch of it first; if it’s assertive, use about half the amount you’d normally sprinkle on, then adjust to taste after the first burger cooks. Different brands vary widely in salt content.

Can I use ground beef straight from the store instead of grinding it myself?

Yes, but grind quality matters—ask your butcher to grind chuck and sirloin together if possible, or use freshly ground beef from the meat counter rather than pre-packaged, which may have been sitting longer and lacks the two-cut blend this recipe builds on.