This Thick Burger recipe is a juicy and perfectly grilled recipe, which is made with ground chuck and sharp cheddar cheese. It’s the ultimate comfort food recipe, perfect for a summer cookout.
Thick Burger Recipe Ingredients
- Safflower oil, for grill
- 1 ½ pounds ground beef chuck (80 percent lean)
- Coarse salt and freshly ground pepper
- 4 slices sharp white cheddar cheese (4 ounces)
- 4 large bakery sandwich rolls or buns
- 4 teaspoons mayonnaise (optional)
- 1 beefsteak tomato, cut into 4 slices
- ½ Vidalia onion, cut into ¼-inch rings
- 4 lettuce leaves, such as green-leaf, Boston, or romaine
How To Make Thick Burgers
- Prep the grill and patties: Preheat your grill to medium-high and brush the grates with oil. Divide the ground beef into four equal portions. Gently form each portion into a 1-inch-thick patty, about 4 inches in diameter. Press a shallow indentation into the top of each patty with your thumb.
- Season the burgers: Season both sides of each patty generously with coarse salt and freshly ground pepper.
- Grill the burgers: Place the burgers on the hot grill and cook for 3 minutes. Flip the burgers, top each with a slice of cheese, and continue to grill for another 4 minutes for a perfect medium-rare.
- Toast the buns and assemble: During the last minute of cooking, place the rolls face-down on the grill to toast them lightly, about 30 seconds. Spread the toasted buns with mayonnaise, if desired. Place a cooked burger on each bun and top with a slice of tomato, an onion ring, and a lettuce leaf.
Recipe Tips
- How to keep burgers from puffing up? The secret is to press a shallow dimple or indentation into the center of the top of each raw patty. This helps the burger cook flat as the center rises.
- What’s the best beef for juicy burgers? An 80/20 ground chuck is ideal. The 20% fat content ensures a juicy, flavorful burger that won’t dry out on the grill.
- How do I know when the burger is done? The most accurate way is to use an instant-read thermometer. For medium-rare, you’re looking for an internal temperature between 125°F and 130°F.
- What kind of bun is best for a thick burger? A sturdy bakery roll is recommended over a standard soft bun. It’s strong enough to hold the thick patty and all the juices without getting soggy.
What To Serve With Thick Burgers
These hearty burgers are a classic cookout main and pair perfectly with traditional sides.
- A zippy, mustard-laced potato salad
- Classic corn on the cob
- Grilled summer squash or potato slices
- A bright, tangy green salad
How To Store Leftover Burgers
- Refrigerate: Store leftover cooked burger patties in an airtight container in the refrigerator for up to 3 days. For best results, reheat them gently in a skillet or microwave.
Thick Burger Nutrition Facts
- Serving Size: 1 burger
- Calories: 650 kcal
- Fat: 40g
- Carbohydrates: 30g
- Protein: 42g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. You can cook them in a heavy-bottomed skillet (cast iron is great) over medium-high heat for about 3-4 minutes per side for medium-rare.
This can happen if the meat is handled too much when forming the patties, or if you flip them too early. Gently form the patties with minimal handling, and don’t try to flip the burger until it has formed a nice crust and releases easily from the grates.
Absolutely. While sharp white cheddar is recommended for its strong flavor, classic American cheese, Swiss, provolone, or pepper jack would also be delicious.
Try More Recipes:
- I Tried Martha Stewart’s Turkey Burgers. She’d Probably Hate What I Did.
- I Tried Martha Stewart’s Candied Bacon, and It Got Me in Trouble with Myself
- I Tried Martha Stewart’S Sloppy Joe Recipe, And It Matched My Mood Too Well
Thick Burger Recipe
Description
A classic, juicy, 1-inch thick grilled burger with sharp cheddar cheese, served on a sturdy bakery roll with all the fixings.
Ingredients
Instructions
- Preheat grill to medium-high. Gently form beef into four 1-inch-thick patties.
- Make an indentation in the top of each patty and season generously with salt and pepper.
- Grill burgers for 3 minutes on the first side.
- Flip the burgers, top them with cheese, and grill for 4 more minutes for medium-rare.
- Toast the rolls on the grill during the last minute of cooking.
- Assemble the burgers in the toasted rolls with your favorite toppings.
Notes
- Don’t overwork the meat when forming the patties, as this can make the burgers tough.
- The indentation in the center is a crucial trick to help the burgers cook flat.
- For the best melt, add the cheese slice immediately after flipping the burger.
- Letting the burgers rest for a few minutes before serving allows the juices to redistribute.