Equipment
Ingredients
Patties
- 600 g ground beef (80/20), chilled
- 120 g sharp cheddar cheese, cold block
- 3 g garlic powder
- 3 g onion powder
- 15 ml worcestershire sauce
- 5 g salt
- 2 g black pepper, freshly cracked
Assembly
- 4 burger buns
- 4 lettuce leaves
- 1 tomato, sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 687 kcal
- Protein
- 36 g
- Carbohydrates
- 18 g
- Fat
- 41 g
- Fiber
- 2 g
- Sugar
- 4 g
- Sodium
- 955 mg
- Saturated Fat
- 18 g
- Trans Fat
- 2 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 107 mg
- Potassium
- 623 mg
- Calcium
- 292 mg
- Iron
- 4.3 mg
- Magnesium
- 42 mg
- Phosphorus
- 403 mg
- Zinc
- 7.5 mg
- Vitamin A
- 121 mcg
- Vitamin C
- 6 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.3 mg
- Vitamin K
- 12 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 3.2 mcg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.23 mg
- Niacin
- 6.4 mg
- Folate
- 22 mcg
- Water
- 101 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your grill to medium-high heat (approximately 200°C - 230°C / 400°F - 450°F). Clean and oil the grates.
Using the large holes of a box grater, grate the cold cheddar cheese.
In a large mixing bowl, gently combine the ground beef, grated cheese, garlic powder, onion powder, Worcestershire sauce, salt, and pepper. Use your hands to mix just until combined; do not overwork the meat.
Divide the mixture into 4 equal portions. Gently shape them into patties about 2cm (3/4 inch) wider than your buns, pressing a small indentation into the center of each patty with your thumb.
Place patties on the hot grill. Cook undisturbed for about 4-5 minutes until a deep brown crust forms and the patties release easily from the grates.
Flip the burgers and grill for another 3-4 minutes, or until the internal temperature reaches at least 71°C (160°F).
If desired, place the buns cut-side down on the grill for the last minute of cooking to toast them lightly.
Remove burgers from heat and let them rest for 5 minutes to allow juices to redistribute. Assemble on buns with lettuce, tomato, and your preferred condiments.
Chef's Notes
- Keep the raw meat cold until the moment it hits the grill; this ensures the fat renders properly and the burger holds its shape.
- Do not press down on the burgers with the spatula while cooking. This squeezes out the delicious juices and melted cheese.
- Using a block of sharp cheddar and grating it yourself prevents the anti-caking agents found in pre-shredded cheese from interfering with the melt.
- If you want extra cheesy burgers, add a slice of cheese on top during the last minute of cooking, in addition to the cheese inside.
Storage
Refrigerator: 3 days — Store cooked patties separate from buns to prevent sogginess.
Freezer: 3 months — Freeze raw formed patties with parchment paper separators.
Reheating: Reheat gently in a skillet or oven to avoid drying out.
Troubleshooting
Burgers are falling apart on the grill
Cause: Meat mixture was too loose or cheese chunks were too large, preventing the protein from binding.
Fix: Transfer carefully to a cast iron skillet or griddle plate to finish cooking without losing structural integrity.
Prevention: Grate cheese finely and ensure the meat is cold when hitting the grill.
Cultural Context
The concept of mixing cheese directly into the patty is a variation of the 'Juicy Lucy', a regional specialty from Minneapolis, Minnesota. While the traditional Juicy Lucy has a molten core of cheese, this method distributes the cheese evenly for a consistent flavor profile and creates crispy, caramelized cheese bits on the patty's exterior.
