Cheeseburgers

Introduction

This recipe grinds chuck and sirloin together for tender, flavorful patties that cook in minutes on a hot grill. You’ll get a real burger—not dense or rubbery—because freshly ground meat binds better than pre-ground, and the two cuts balance richness with lean texture. Finish with cheese during the last minute of cooking so it melts directly into the meat.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes
• Servings: 4

Ingredients

• 8 ounces chuck, trimmed and cut into 1½-inch cubes
• 8 ounces sirloin, trimmed and cut into 1½-inch cubes
• Steak Rub
• Olive oil
• 4 hamburger buns, halved
• 4 slices of your favorite cheese (e.g. pepper jack)
• Favorite toppings

Instructions

1. Pass meat cubes through a meat grinder set to fine. Once all ground, mix and form into 4 patties.
2. Brush patties with olive oil and sprinkle liberally with Steak Rub.
3. Grill on high for about 3-4 minutes per side for medium rare, 5-6 for medium, and 7-8 for well-done. During the last minute, place one slice of cheese on top.
4. Remove and place one patty on top of each bottom half of halved buns.
5. Top with your favorite condiments and finish with the top half. Serve.

Variations

Smash burger style: Form the meat into 5-ounce loosely packed balls instead of 4-ounce patties. Place on the grill and immediately press flat with a spatula, creating a thin, crispy-edged burger that cooks faster and develops more crust.

Stuffed burger: Divide each portion of ground meat in half, form a thin patty, add a small pinch of cheese or sautéed mushroom to the center, then wrap and seal another thin patty around it. Grill as directed, extending time slightly to ensure the interior reaches your target doneness.

Leaner blend: Replace the chuck with equal parts sirloin and ground turkey breast to reduce fat content without sacrificing flavor; you may need to brush the patties with extra oil since turkey is drier.

No-grill option: Cook the patties in a cast-iron skillet over medium-high heat with the same timing as the grill, pressing gently once or twice to maintain contact with the pan for even browning.

Tips for Success

Don’t overwork the meat: Mix the ground chuck and sirloin gently and form patties with a light hand. Overhandling compacts the meat and makes burgers dense rather than tender.

Make an indent in each patty: Use your thumb to press a shallow dimple in the center of each patty before grilling. This prevents the burger from puffing up as it cooks and helps it cook evenly.

Add cheese in the final minute: Placing cheese on the patty during the last minute of grilling allows it to melt into the meat without overcooking the burger itself or sliding off.

Use a meat grinder for freshness: If you don’t have a grinder, ask your butcher to grind the chuck and sirloin for you the day of cooking. Freshly ground meat has better texture and flavor than pre-ground.

Toast your buns lightly: A quick 30 seconds on the grill or in a skillet prevents buns from soaking up meat juices and falling apart.

Storage and Reheating

Uncooked patties can be wrapped individually in plastic wrap and frozen for up to 3 months. Thaw in the refrigerator before grilling.

FAQ

Can I make these patties ahead of time?

Yes. Form patties up to 8 hours ahead, cover them with plastic wrap, and refrigerate. Let them sit at room temperature for 5 minutes before grilling so they cook evenly.

What if I don’t have a meat grinder?

Ask your butcher to grind the chuck and sirloin for you. Tell them you want it ground once, not twice, so the texture stays loose and the burger remains tender.

Can I use ground meat I’ve already purchased?

You can, but burgers made from freshly ground meat cubes have noticeably better texture. If you must use pre-ground meat, buy it the same day you cook and handle it minimally when forming patties.

How do I know when the burger is done without cutting into it?

For medium rare, the patty will feel soft and slightly springy when pressed with your finger. For medium, it will feel firmer but still have slight give. For well-done, it will feel firm throughout. Use an instant-read thermometer if you prefer: 130–135°F for medium rare, 135–145°F for medium, 160°F for well-done.