Cheeseburger Grinder Recipe

Prepare rolls and spreads

Slice each roll lengthwise, keeping a hinge if desired. Spread 1/2 tablespoon softened butter on the cut inside of each top and bottom roll. On the bottom half of each roll, spread 1 tablespoon mayonnaise and 1/2 teaspoon mustard (adjust to taste). Set rolls aside, open, on a sheet tray for assembly.

Arrange shredded lettuce, sliced tomatoes, pickles and red onion in bowls for quick assembly once the meat is ready.

Mix and portion the beef

Place the ground beef in a large bowl. Add kosher salt, black pepper, garlic powder, onion powder and Worcestershire sauce. Gently combine by folding the mixture 10–12 times; avoid overworking. Divide into 8 even portions (about 4 oz / quarter-pound each) for a double-layered cheeseburger in each roll, or 4 larger portions if you prefer one big patty per roll.

Cook patties on griddle or skillet

Heat a large skillet or griddle over medium-high heat. Add 1 teaspoon vegetable oil and spread to coat. Working in batches if necessary, place patties on the hot surface, pressing each lightly to make a thin patty (this helps form a good sear). Cook undisturbed 3–4 minutes until the bottom is well-browned.

Flip patties and immediately top each patty with a slice of American cheese (and provolone if using). Cook another 2–3 minutes until the cheese is melted and internal temperature reaches 160°F (71°C) for well-done beef. If making double-stacked burgers for a grinder, stack two cheesed patties per sandwich.

If you prefer, you can melt the cheese by covering the skillet briefly with a lid for 30–60 seconds to trap steam and speed melting.

Toast rolls (optional)

While the last batch of patties is finishing, heat a clean skillet over medium heat. Add the optional 1 tablespoon butter and toast the cut sides of the rolls until lightly golden, about 1–2 minutes. This step adds flavor and prevents sogginess.

Assemble grinders

Place the bottom half of each toasted roll on the work surface. Add two cheeseburger patties (or one, depending on your portion choice) on each bottom roll. Top with shredded lettuce, sliced tomato, pickles and red onion. Spread extra mayo or mustard on the top roll if desired, then close the sandwich. Press gently to compact.

Slice each grinder in half on a diagonal if serving immediately, or wrap tightly in parchment paper for later service to keep it warm.