Best Cheeseburger Recipe-Carlsbad Cravings

Get ready for the ultimate cheeseburger recipe—crafted by someone who’s tested, tweaked, and grilled more burgers than I can count! I’ll walk you through every step with expert tips to make your burgers juicy, flavorful, and never fall apart. From choosing the right beef blend to forming the perfect patty, I’ve got all the secrets. Plus, we’re taking things over the top with a crave-worthy burger sauce that ties it all together!

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up close of a cheeseburger on a plate showing how juicy it is

What You’ll Love About This Cheeseburger Recipe

Super flavorful patties: Ground beef is mixed with Worcestershire sauce and a custom blend of handpicked spices for bold, beefy flavor in every bite.
Won’t fall apart: Gordon Ramsey’s egg yolk trick adds richness, helps the patties hold together, and keeps them extra juicy. Additionally, chilling the patties before cooking and peeling them from the parchment paper = intact burgers – guaranteed.
Next-level burger sauce: The homemade sauce is creamy, tangy, and totally crave-worthy—way better than anything store-bought.
No-shrink patty technique: Patties are shaped with a slight indentation in the center to help them cook evenly and stay flat—no puffed-up, shrunken burgers here!
Toasted, buttered buns: Lightly crisped and golden, they add texture and help hold all that juicy goodness, + butter!
Great for grilling or stovetop: Whether you fire up the grill or use a skillet, this recipe delivers every time.
Customizable toppings: Load it up with your favorites—lettuce, tomato, pickles, bacon, etc., or I’ve included lots of fun topping ideas!

ultimate cheeseburger with burger sauce being held up close to see the juiciness

Cheeseburger Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Buns: I recommend brioche hamburger buns. They’re soft, slightly sweet, and sturdy enough to hold up to juicy patties and toppings.
Ground beef: An 80/20 blend (80% lean, 20% fat) is ideal for juicy, flavorful burgers that don’t dry out on the grill. You can use traditional ground beef for everyday burgers, or ground chuck is best for company due to its rich, beefy flavor.
Egg yolk: Inspired by Gordon Ramsay, the yolk adds richness, helps bind the meat, and keeps the patties tender and moist. You can ignore it if you like, but I promise it’s SO much better with it!
Worcestershire sauce: Adds depth, umami, and a subtle savory tang that enhances the beefy flavor.
Spices: Salt, pepper, smoked paprika, dried oregano, garlic powder, onion powder, and ground mustard ensure every bite is flavorful—no bland beef here! Additionally, seasoning with freshly cracked salt while on the grill boosts all the flavors.
Toppings: Classic favorites like lettuce, tomato, red onion, and pickles add freshness, crunch, and contrast to the rich, juicy burger, while my homemade burger sauce ties everything together for the ultimate bite.

Best Cheese for a Cheeseburger

Top pick for classic cheeseburgers: American or cheddar—both give great melt, flavor, and structure, but you can use any good melting cheese for a different flavor profile. Here’s the breakdown:

•Cheddar: Sharp or mild cheddar adds bold flavor and still melts well; sharp cheddar pairs particularly well with smoky or spicy toppings. I use Tillamook pre-sliced cheddar.
•American cheese: Classic choice with ultra-smooth melt and creamy texture—great for that nostalgic diner-style burger.
•Swiss: Mild, nutty, and super melty—pairs well with mushrooms, caramelized onions, and beef.
•Pepper Jack: Spicy and creamy with flecks of peppers—perfect for Southwest or spicy burgers.
•Provolone: Mild, smooth, and excellent with sautéed onions or Italian-inspired toppings.
•Blue cheese: Tangy and bold; best crumbled on top with bacon, arugula, or caramelized onions.
•Gruyère: Buttery and rich with a deep flavor—excellent on gourmet-style burgers.

top view showing cheeseburger ingredients: ground beef, hamburger buns, cheese slices, tomatoes, pickles, red onion, lettuce, burger sauce

How to Make the Best Cheeseburger Recipe

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Combine Burger Mixture. Add the egg yolk, Worcestershire sauce, and all the spices to a large bowl and whisk until well combined. Rinse your hands in cold water, then spray them with nonstick cooking spray. Add the ground beef and mix with your hands just until incorporated, taking care not to overmix (overmixing creates tough burgers).

showing how to make a cheeseburger by whisking the spices, egg yolk and Worcestershire sauce together in a bowl, then adding the ground beef and mixing with hands to combine

Step 2: Divide the Mixture. Divide the mixture into 6 equal parts (about 5.3 ounces each). Shape each part into a loose, large ball and place them on the prepared baking sheet. Flatten each ball with your palm until it is 1 inch larger than your buns.

a collage showing how to make a cheeseburger by dividing the beef mixture into 6 balls, then pressing them into a circle on parchment paper

Step 3: Create Indentations. Create a shallow depression in the center of each patty using the bottom of a ¼-inch measuring cup, ensuring the outer edges are nearly twice as thick as the middle.

showing how to make a cheeseburger by making an indentation in the patties so they don't shrink

How to Cook Cheeseburgers on the Stove

1. Toast Buns: Heat a cast-iron skillet over medium-high heat. Once hot, add the buns, cut side down, and toast until golden brown, about 2 minutes.
2. Sear: Add one tablespoon of vegetable oil to the now-empty skillet and swirl to coat the pan. Add the patties and cook until brown and slightly charred on one side, about 3 minutes.
3. Cook: Flip the burgers and cook for an additional 2-4 minutes until they reach an internal temperature of 155°F. Add the cheese during the last 1 minute of cooking. Transfer to a plate and let them rest for 5 minutes to reach an internal temperature of 160°F. (Thicker burgers with smaller buns may take longer to cook to this temperature.)

How to Grill Cheeseburgers

1. Toast Buns: Preheat the grill to medium-high heat, 400˚ to 425˚F, then clean and oil it. Meanwhile, spread softened butter on the cut sides of the buns, then place them cut-side down on the hot grill. Grill for 2-3 minutes, or until golden brown. (This can be done ahead or while you’re grilling the burgers.)
2. Grill hamburger patties: Place them on the hot grill, indent-side up, cover, and cook for 3-4 minutes or until the bottom is charred. Flip the burgers and cook for an additional 2-4 minutes, until they reach an internal temperature of 155°F. Add the cheese during the last 1 minute of grilling. Remove them from the grill and let them rest for 5 minutes to reach an internal temperature of 160˚F. (Thicker burgers with smaller buns may take longer to cook to this temperature.)

showing how to make cheeseburgers by cooking both sides, then adding the cheese the last minute of cooking

Step 4: Assemble. Slather the bottom buns with your choice of sauce (e.g., mayo, garlic aioli, etc.), or I HIGHLY recommend my Burger Sauce recipe – SO quick, easy, and delicious! Then, add your desired toppings. I like to assemble them in the following order: lettuce, tomatoes, burger patty, Burger Sauce, pickles, and onions.

showing how to make a cheeseburger by assembling with the buns, lettuce, tomatoes, burger, pickles, red onions, then topping with the top bun

Best Cheeseburger Recipe TIPS

Tips for Making the Best Hamburger Patties

Avoid going lower than 85/15 fat ratio, which can lead to dry, dense burgers.
Don’t overmix: Stop mixing as soon as the ingredients are combined—overmixing breaks down proteins, making burgers tough, dry, and prone to crumbling.
Use cold, greased hands: Run your hands under cold water, shake off excess, then spray with cooking spray. This helps you gently mix without overhandling.
Use a light touch: Form loose, airy balls rather than tightly packed ones. The less pressure you use, the juicier and more tender the burgers will be.
Make uniform patties: Weigh the mixture on a kitchen scale to ensure even cooking and consistent results.
Form patties on parchment paper: Pressing the mixture into patties directly on parchment prevents sticking and limits handling. It also makes them easy to peel off onto the grill.
Chill before cooking: Chilling helps the patties firm up, making them easier to handle and less likely to fall apart on the grill. It also helps solidify the fat, so it stays in the meat longer during cooking, resulting in juicier burgers.

Tips for Grilling the Best Cheeseburgers

Cook undisturbed: Let the turkey burgers cook for a full 2 minutes before you even think about touching them, and never press down on them! The burgers need continuous time to sear on the outside, fusing the wet ingredients together. If you fuss with the burger, it will break the sear.
Control the heat: If burgers start to char before they’re done, lower the heat or move them to a cooler part of the grill.
Don’t flip too soon: If you flip the burgers too soon, they may stick to the grill/pan and tear when trying to flip, or they will crumble apart. Only after 2-3 minutes, when the burgers have a good sear and the juices are accumulating on top, should you attempt to flip.
Test before flipping: Gently slide a spatula under the corner of a patty; if it releases easily and is golden brown/slightly charred, it’s ready to flip. If not, cook an additional 1-2 minutes.
Use a wide spatula: To flip, use a wide metal spatula (this one is my favorite) that is at least as wide as the burger.
Don’t overcook: Use an instant-read thermometer and cook to 160°F; carryover heat will bring them up to the safe 165°F while resting.

How to make cheeseburgers ahead of time

•Refrigerate: Form burger patties up to 24 hours in advance, but omit the salt (salting too far in advance can break down the meat proteins, making the texture dense and the burgers potentially dry.) Place parchment paper between them, and store in an airtight container or wrap tightly in plastic wrap. Keep them chilled until ready to grill. Season with freshly cracked salt just before cooking.
•Freeze (Raw Patties): Shape the patties and place parchment paper between each one. Freeze in a single layer on a baking sheet until firm, then transfer to a freezer bag or an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge before cooking.
•Freeze (Cooked Patties): Let cooked patties cool completely, wrap individually in foil or plastic wrap, and store in a freezer bag. Freeze up to 3 months. Reheat gently in a skillet or oven for the best texture.

Tip! Always store buns, toppings, and sauces separately to keep everything fresh when assembling.

up close of cheeseburger recipe on a plate showing how to plate the burger

Serving Suggestions for Classic Cheeseburger

Serve the cheeseburgers hot off the grill with crispy French fries, sweet potato fries, onion rings, or potato chips for a satisfying combo. Add a side of coleslaw, potato salad, grilled corn on the cob, or watermelon salad to round out your meal.

For and easy serving, set up a burger bar with all the toppings so everyone can build their perfect cheeseburger! Here’s our classic favorites:

Burger sauce: Skip the ketchup and mustard for this flavor upgrade! It’s a quick, flavor-loaded spread that ties everything together—creamy, tangy, and totally crave-worthy.
Romaine or shredded lettuce: Adds freshness and crunch. Romaine gives structure, while shredded lettuce pays homage to McDonald’s Big Mac.
Sliced tomato: Choose ripe but firm tomatoes to prevent them from making the burger soggy.
Sliced red onion: Adds crunch and sharpness, or use pickled red onions!
Dill pickle chips: Briny and tangy, they cut through the richness and bring the perfect finishing touch. Choose from classic dill, sweet bread and butter, spicy, garlic, and even horseradish or chili-infused varieties for an extra kick.

Homemade Cheeseburger Variations and Substitutions

Bun swap: Pretzel buns for a salty, chewy bite, ciabatta or sourdough for a rustic texture, lettuce wraps for a low-carb option, or toasted English muffins for a fun twist.
Cheese swap: Use Pepper Jack for a spicy kick. Swiss for a mild, nutty flavor, Blue cheese for a bold, tangy twist, Provolone or Gruyère for a gourmet touch, or try a cheese blend for complex flavor and extra meltiness
Burger Sauce Swap: Try BBQ sauce for smoky sweetness, garlic aioli for bold, creamy flavor, buffalo sauce + ranch for a spicy-creamy combo, or pesto mayo for fresh herby notes
Spicy burgers: Add diced jalapeños or chipotle peppers to the meat mixture for extra kick.
Bacon burgers: Mix cooked, crumbled bacon directly into the patty or layer it on top for smoky flavor.
Topping Twists:
Caramelized onions: Sweet, savory, and rich—perfect with Swiss, blue cheese, or sharp cheddar.
Crispy bacon: A timeless favorite that adds crunch and smoky flavor to any burger.
Bacon jam: A smoky-sweet spread that adds bold, indulgent flavor—excellent with sharp cheese or spicy mayo.
Onion rings: Crispy and fun—a great way to add crunch and elevate a BBQ burger.
Avocado or guacamole: Creamy, fresh, and satisfying—especially good with spicy or smoky flavors.
Fried egg: Adds richness and wow factor—great with avocado and hot sauce.
Pickled jalapeños or banana peppers for tangy heat.
Sautéed mushrooms: Earthy and savory—pair with Gruyère or provolone for a gourmet touch.
Arugula or baby greens: Peppery and fresh—an upscale alternative to lettuce.
Sun-dried tomatoes: Intensely sweet and savory—pairs beautifully with melted provolone or basil aioli.

best cheeseburger recipe being served with fries

How to Store Ultimate Cheeseburger

•To refrigerate: Allow the patties to cool completely, then store them in an airtight container in the refrigerator for up to 3–4 days. Store buns and toppings separately to prevent them from becoming soggy.
•To freeze: Let the cooked patties (with or without cheese) cool completely, then wrap each one tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 3 months, and thaw in the fridge before reheating. For best texture, freeze buns and toppings separately.

How to Reheat Ultimate Cheeseburger without drying it out

To reheat your ultimate cheeseburger:

•Skillet (best method): Place the patty in a skillet over medium-low heat, cover with a lid, and heat for 2–3 minutes per side until warmed through. Add cheese during the last minute if needed.
•Oven: Wrap the burger (or just the patty) in foil and bake at 350°F for about 10–15 minutes, or until heated through.
•Microwave (quickest): Remove any cold toppings, wrap the patty in a damp paper towel, and microwave in 30-second intervals until hot. Toast the bun separately for best texture.

Homemade Cheeseburger FAQs

Who ate the first cheeseburger?

The first known cheeseburger is widely credited to Lionel Sternberger, a teenage cook in Pasadena, California, in the 1920s. While working at his father’s sandwich shop, The Rite Spot, he reportedly decided to place a slice of American cheese on a hamburger “just to see how it tasted.” The result? The birth of the cheeseburger.

Although other restaurants later claimed to invent it, Sternberger’s creation is the earliest documented instance and is often considered the origin of the modern cheeseburger.

How do I keep cheeseburger patties from shrinking?

To prevent shrinkage, make an indentation in the center of each patty before cooking. This helps the cheeseburger cook evenly and maintain its shape.

How can I keep the cheeseburger juicy?

To keep your cheeseburger juicy, use ground beef with 80/20 fat content, handle the meat gently, and avoid overcooking. Searing the outside quickly on a hot grill or skillet helps seal in the juices, and letting the burger rest for a few minutes after cooking prevents moisture loss.

What’s the safe internal temperature for cheeseburgers?

The USDA recommends cooking cheeseburgers to an internal temperature of 160°F to ensure they’re safe to eat. I cook the burgers to 155°F, then allow them to rest for five minutes to carryover to 160°F. Use an instant-read meat thermometer to check the center of the patty for accuracy.

How do I prevent burger patties from falling apart?

To keep cheeseburger patties from falling apart, mix the ingredients gently, avoid overworking the meat, and chill the patties before cooking. Adding a binder like an egg yolk helps them hold together, and forming a shallow indent in the center helps them cook evenly without crumbling.

What if my cheeseburger falls apart?

If your cheeseburger falls apart, it’s likely due to overhandling the meat, lack of binding ingredients (like egg yolk or breadcrumbs), cooking it before it’s fully chilled, or flipping to soon. Try chilling patties before cooking and flipping only once the beef is seared for best results.

What makes a cheeseburger a cheeseburger?

A burger becomes a cheeseburger when a slice of cheese is added—usually melted—on top of the cooked beef patty. The cheese adds richness, creaminess, and an extra layer of flavor that transforms a regular hamburger into a cheeseburger. Classic cheeses include American, cheddar, Swiss, or pepper jack, but any melty cheese can make the upgrade!

up close of hand holding a cheeseburger showing how juicy and cheesy it is

Looking for more Burger Recipes?

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Total Time: 48

Prep Time: 25

Cook Time: 8

Chilling Time 15

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Ingredients

Cheeseburgers

2 pounds ground beef (80/20 for best juiciness)
1 egg yolk
1 tablespoon Worcestershire sauce
1 tsp EACH table salt, pepper, dried oregano, garlic powder, onion powder
1/2 tsp EACH smoked paprika, ground mustard
6 slices cheddar or American cheese
Vegetable oil for cooking

for serving

1 Recipe burger sauce <<<<click for recipe (SO QUICK AND DELICIOUS!)
6 Brioche hamburger buns
Softened butter for the buns
Romaine or shredded lettuce
Sliced tomatoes
Sliced red onion
Dill pickles
Or any of your favs! (See post for ideas!)

Instructions

Make Cheeseburger Patties

Line a baking sheet with parchment paper and set aside (for assembly).
Add the egg yolk, Worcestershire sauce, and all the spices to a large mixing bowl and whisk until well combined. Then, add the ground beef. Rinse your hands in cold water, then spray them with nonstick cooking spray. Combine the mixture with your hands just until incorporated, taking care not to overmix (overmixing creates tough burgers).
Divide the mixture into six loose, equal balls (about 5.3 ounces each) and place them on the prepared baking sheet. Flatten each ball with your palm until it is about 1 inch wider than your buns. Then, create a shallow depression in the center of each patty using the bottom of a ¼-inch measuring cup, ensuring the outer edges are nearly twice as thick as the middle (see photos in post-this helps prevent shrinkage while cooking).
Cover the patties with plastic wrap and refrigerate for 15 minutes (this helps keep the cold patties intact). You can whisk together the Burger Sauce ingredients during this time.

Grill

Preheat the grill to medium-high heat, 400˚ to 425˚F, then clean and oil it with vegetable oil. Meanwhile, spread softened butter on the cut sides of the buns, then place them cut-side down on the hot grill. Grill for 2-3 minutes, or until golden brown. (This can be done ahead or while you’re grilling the burgers.)
Transfer the burgers to the grill and season lightly with freshly cracked salt (yes, in addition to the salt in the recipe). Cook for 3 minutes or until the bottom is charred. Flip using a very large spatula (this one is my fav) and cook for an additional 2-4 minutes, until they reach an internal temperature of 155°F, or to your desired doneness. Add the cheese during the last 1 minute of grilling. (Thicker burgers with smaller buns may take longer to cook.)

Stovetop

Toast Buns: Heat a cast-iron skillet over medium-high heat. Once hot, add the buns, cut side down, and toast until golden brown, about 2 minutes. Alternatively, bake in the oven at 375°F for 4–6 minutes until golden and lightly crisp.
To the now-empty pan, add one tablespoon of vegetable oil and swirl to coat the pan. Once hot, add the patties and season lightly with freshly cracked salt (yes, in addition to the salt in the recipe). Cook until brown and slightly charred on one side, about 3 minutes.
Flip the burgers and cook for an additional 2-4 minutes until they reach an internal temperature of 155°F, or to desired doneness. Add the cheese during the last 1 minute of cooking. (Thicker burgers with smaller buns may take longer to cook to this temperature.)

Assemble:

Slather the bottom buns with your choice of sauce (e.g., mayo, garlic aioli, etc.), or I HIGHLY recommend my burger sauce recipe – it's SO quick, easy, and delicious! Then, add your desired toppings.
I like to assemble them in the following order: lettuce, tomatoes, burger patty, additional burger sauce (or ketchup, mustard), pickles, and onions. If not using burger sauce, slather the top buns with mayo as well.

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2 Comments

Kat says

at

They look AMAZING!
Can you make a decent version if this with ground turkey or ground chicken?
Thank you for sharing so much with us:-)

- Jen says
  
  at
  
  You’re so welcome Kat! I do have a turkey burger recipe that you can check out if you want! https://carlsbadcravings.com/turkey-burger-recipe/
  Naturally, the more fat (combo of light and dark meat), the juicier the burgers. I recommend Jennie-O turkey brand because it’s not quite as wet as other brands so it’s easier to work with. Ground chicken tends to dry out a lot easier when cooking so you may want to stick with the ground turkey with a higher fat content. I hope that helps and that you love them!