Cheddar Burgers

These cheddar burgers take a different approach to the cheeseburger problem: instead of topping the patty with a melting slice that slides off the second you bite, the cheese gets mixed directly into the ground beef before forming the patties. Pockets of melted cheddar appear throughout the cooked burger rather than as a top layer that slips around.

The breadcrumbs are doing structural work here, absorbing meat juices and binding the patties so they hold together on the grill despite the added cheese (which would otherwise weaken the meatball structure). A few spoonfuls of barbecue sauce inside the patty contribute smoke and sweetness without making the burger soggy, and minced onion adds savory bite that fresh onion slices on top don’t quite deliver the same way.

Pro Tips

• Use 80/20 ground beef. Lean ground beef plus cheese still works, but a little extra fat keeps the patty juicy as the cheese melts out.
• Make a thumbprint in the center of each patty before grilling. It prevents the classic dome shape and keeps the burger flat for even cooking.
• Don’t overpack the patties when forming them. Loose meat = tender burger; over-pressed meat = hockey puck.
• Grill or broil until the internal temp reaches 160°F (71°C). Don’t press the patties with a spatula while cooking; you’ll squeeze out all the juicy fat and cheese.

Variations

• Add diced jalapeño or ¼ teaspoon cayenne to the meat mixture for a spicy version.
• Swap cheddar for crumbled blue cheese, gouda, or pepper jack.
• Top with caramelized onions, bacon, or a fried egg for a loaded build.