This classic cheese burger is full of flavor and is perfect for backyard BBQ’s or even for a busy weekday dinner. For the ground beef I use 80 / 20. Face it, it’s just better with more fat and it keeps the burger super juicy and tender. We like to enjoy the patio and grill burgers outside, but I also cook these in my cast iron skillet on some occasions.
Let’s get on to the cheese.
At my house, the bun isn’t the main event, so I am not picky about the brand, but I do like to grill them before serving. On the days when I want to eat low-carb, I just 86 the bun. A thick slice of Colby Jack cheese is perfect, but choose your favorite flavor for the cheese.
Cast Iron Skillet
I like my burger cooked through, but I don’t want the outside to be too charred. So, I start the burgers on the stovetop and then finish them in a 400 degree oven.
Although this burger doesn’t require a garden, it sure is pretty dressed up.
This go to burger is full of flavor and a favorite at my house! Double the recipe and add some to the freezer for later.
- 1.5 lb Ground Beef 80 / 20
- 1 tbsp Montreal Steak Seasoning
- 1 Egg
- 1 tsp Liquid Smoke
- 1/2 cup Oats
- 1 tbsp Ranch Dressing Dry Mix
- 1 tsp Garlic Powder
- 4 ea Buns
- 4 slices Colby Jack Cheese
- Lettuce, tomato, red onion and pickles
Add the first 7 ingredients to a large bowl. Mix until combined, careful not to over mix.
Divide the mixture into four even patties.
Grill to desired doneness. Place one piece of cheese on each burger for 1 – 2 minutes or melted.
Meanwhile, butter or sometimes I’ll use Canola spray on the inside of each bun. Either on the grill or a griddle toast each bun.
Serve the burgers with your favorite toppings.
Cast Iron Cooking
Heat oven to 400 degrees. Spray with cooking spray and heat skillet until very hot. You want the skillet to be as hot as the outside grill would be before adding the burgers. Cook on each side for about 2 minutes. Transfer to oven for 10 minutes.
Tips for the Grill
TIP 1: To keep your burger from falling apart, be sure to grill them straight from the fridge.
TIP 2: Put a small indention into the middle of the burger. This keeps the meat from pulling up and will keep your burger flat for better stacking of the toppings.
TIP 3: It’s best not to flatten the burger with your spatula. This just causes all the juices to spill out of the burger.
TIP 4: Because of the high fat content, it’s a good idea to keep a spray bottle out at your grill to keep the flames down.
TIP 5: Let the cheese melt fully. If you are using a propane grill, turn it off and let the cheese get melted to perfection.