Bbq Cheese Burger Recipe

Form Patties

Divide the 1/2 lb ground beef into two equal portions (approx. 4 oz each). Lightly form into two thin patties about the diameter of your bun, making a shallow dimple in the center of each to help them cook evenly. Do not overwork the meat.

Season

Season both sides of each patty with salt and black pepper just before cooking.

Preheat & Oil

Preheat a grill or heavy skillet (cast iron preferred) over medium-high heat until very hot. Brush the grill grates or skillet with the 1 tsp vegetable oil to prevent sticking.

Char-Grill Patties

Place the patties on the hot grill or skillet. Cook without moving for 2.5–3 minutes to develop a char. Flip and cook the second side for 2–3 minutes for medium (timings can be adjusted for desired doneness).

Melt Cheese

About 30–45 seconds before removing the patties from heat, place one slice of cheddar on each patty. If using a skillet, cover briefly with a lid to help the cheese melt evenly.

Toast Buns

While cheese is melting, butter the cut sides of the bun and place them face-down on the grill or skillet for 30–45 seconds until golden and lightly crisp. Remove and set aside.

Assemble Burger

Place the bottom bun on a plate. If using, add the lettuce leaf, tomato slice, and pickles. Stack the first cheese-topped patty, then the second cheese-topped patty directly on top to create a double. Drizzle 2 tablespoons BBQ sauce over the top patty.

Add Onion Ring

Place the prepared onion ring on top of the sauced patty. If your onion ring is cold, warm it for 30–60 seconds on the grill or in the oven so it won't cool the burger.

Finish

Spread the remaining 1 tablespoon BBQ sauce on the top bun (optional), set it on top of the onion ring, and serve immediately.

If using lettuce, tomato, and pickles, wash and dry the lettuce, slice the tomato about 1/4" thick, and have pickles ready. Add them to the bottom bun before stacking patties as directed above.

If you are making an onion ring from scratch instead of using a prepared one: slice a large onion into 1/2" rings, separate rings, dredge in seasoned flour, dip in beaten egg, coat in panko or breadcrumb, and fry in 350°F (175°C) oil until golden (about 2–3 minutes). Drain on paper towels and warm briefly before placing on the burger.