June 14, 2013

Classic Grilled Cheeseburger

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Grilling a delicious burger doesn’t have to be complicated but it does have to be done right.

First, start with the right meat. I know that sounds like a no-brainer but it’s a very important step.
When making the perfect burger never opt for low fat meat. While I know you might be scared off all that fat it’s ok. A lot of it cooks off and you need fat in order to create a juicy and flavorful burger. So, unless you want a dry flavorless burger (who would?) then opt for something that is at least 85% fat.

In these burgers I was lucky enough to be able to try Clayton’s Organic Beef. The flavor was amazing and because the beef is treated without hormones or antibiotics I feel better preparing it for my husband and I. There is nothing better than knowing where your food came from and how it was grown or raised.

Second, the grill. Get that baby hot! You would never put cookies into a cold oven so you shouldn’t put meat onto a cold grill. This is a simple step that a lot of times is forgotten. Let your grill heat up to at least 450 degrees before you add those patties. Promise me, ok?

Third, NEVER squish. I know you see it on TV. People grilling hamburgers and squishing them down on the grill. I’m not sure who started this but I’m pretty sure they only did it because they like seeing the flames shoot up from the grease hitting the fire.

Fourth, flip once. That’s it. Believe it or not you do not need to flip your burgers multiple times to get a perfect char. Also, if you go to flip your meat and notice it’s sticking to the grill than it’s not ready to be flipped. Your meat will easily come up off the grill when it’s ready to be flipped.

Fifth, eat and be happy! There is nothing better than a perfectly grilled hamburger after a long day of working. Am I right?

Classic Grilled Cheeseburger by Brandy O'Neill

Classic Grilled Cheeseburger

Yield: 4 hamburgers

1 pound Clayton’s organic ground beef

Steak seasoning

Garlic powder

4 slices sharp cheddar cheese

4 soft potato buns

Baby spinach

8 tomato slices

4 slices red onion


Yellow mustard



Divide the beef into four even patties. Press together until they make a round patty. Make sure to really press it together so it doesn’t fall apart when cooking on the grill.

Season both sides with steak seasoning and garlic powder. Don’t skimp on the seasonings!

Let the grill heat up to 450 degrees and add the patties to the grill. For a medium cooked hamburger let it cook for about 3-5 minutes per side.

If you are adding cheese, add it about one minute before you are going to remove the hamburger from the grill.

Add one cheeseburger per bun and top with baby spinach, tomato, red onion, ketchup, mustard and mayonnaise.


IMPORTANT NOTICE: As a POTLUCK blogger, I received the Clayton’s Organic Beef from ShopRite for free.