Classic Cheeseburger
Make juicy cheeseburgers with a simple rub, 3-5 min per side on a 375-400°F grill, cheese added last minute, and buns toasted while burgers rest.
This is our best burger recipe yet! Follow these simple steps for a classic cheeseburger that's perfect for family gatherings, game days, or weeknight dinners.
Yield: 6-8 Burgers
- Season 2 lb ground beef with 2–4 tbsp garlic pepper rub, form patties, and grill at 375–400°F.
- Cook patties 3–5 minutes per side, add cheese in the last 1–2 minutes, then rest 5 minutes.
- Toast buns on residual heat while burgers rest and assemble with preferred toppings.
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Preparation Instructions:
Preheat grill to medium, medium-high (375-400°F)
Form burgers into patties, then liberally season with Back of the Yards Garlic Pepper Butcher’s Rub.
Grill burgers for 3-5 minutes on each side, or until desired doneness. If using, add cheese in the last 1-2 minutes of grilling. Once done, let rest off heat for 5 minutes.
While the burgers are resting, toast buns on the grill using the residual heat or over low heat.
Assemble burgers on buns and top with preferred toppings such as lettuce, tomato, onion, pickles, mayo, ketchup, and mustard.
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More About This Recipe
Top this burger with our delicious Garlic Pepper Mayo Spread.
Frequently Asked Questions
What grill temperature and cook time should I use?
Preheat the grill to medium or medium-high, about 375–400°F. Grill patties roughly 3–5 minutes per side for normal 1/2 to 3/4 inch patties. Thicker patties need more time. For safety, the USDA recommends ground beef reach 160°F internal temperature.
How do I form patties so they hold together and don't shrink too much?
Portion the meat evenly and shape gently without compacting. Make a small dimple in the center of each patty so it stays flat while cooking. Chill patties a short time if they feel loose. Avoid overworking the meat.
How much seasoning should I use for 2 pounds of beef?
Use 2 to 4 tablespoons of Back of the Yards Garlic Pepper Butcher’s Rub for 2 pounds of beef, which is about 1 to 2 tablespoons per pound. Adjust to taste and add more after cooking if needed.
When and how should I add the cheese so it melts well?
Put cheese on each patty during the last 1–2 minutes of grilling. Cover the grill or tent burgers with foil to trap heat and help the cheese melt evenly. For faster melting, use thinner slices or pre-shred the cheese.
Can I cook these burgers on the stovetop or in a cast iron skillet?
Yes. Heat a skillet over medium-high and add a little oil to prevent sticking. Cook 3–5 minutes per side, similar to the grill. Cover briefly at the end to melt cheese, or finish in a 350°F oven if needed.
How do I keep buns from getting soggy when assembling burgers?
Toast buns on the grill or in a skillet while the burgers rest. Spread condiments like mayo under lettuce to create a moisture barrier. Pat wet toppings like tomato or onion dry before adding.
How should I store and reheat leftover burgers?
Refrigerate cooked burgers within two hours in an airtight container. Use within 3–4 days. Reheat gently in a 325°F oven or in a skillet over medium-low heat to preserve texture. The microwave will work in a pinch but can make the meat rubbery.
What grill temperature and cook time should I use?
Preheat the grill to medium or medium-high, about 375–400°F. Grill patties roughly 3–5 minutes per side for normal 1/2 to 3/4 inch patties. Thicker patties need more time. For safety, the USDA recommends ground beef reach 160°F internal temperature.
How do I form patties so they hold together and don't shrink too much?
Portion the meat evenly and shape gently without compacting. Make a small dimple in the center of each patty so it stays flat while cooking. Chill patties a short time if they feel loose. Avoid overworking the meat.
How much seasoning should I use for 2 pounds of beef?
Use 2 to 4 tablespoons of Back of the Yards Garlic Pepper Butcher’s Rub for 2 pounds of beef, which is about 1 to 2 tablespoons per pound. Adjust to taste and add more after cooking if needed.
When and how should I add the cheese so it melts well?
Put cheese on each patty during the last 1–2 minutes of grilling. Cover the grill or tent burgers with foil to trap heat and help the cheese melt evenly. For faster melting, use thinner slices or pre-shred the cheese.
Can I cook these burgers on the stovetop or in a cast iron skillet?
Yes. Heat a skillet over medium-high and add a little oil to prevent sticking. Cook 3–5 minutes per side, similar to the grill. Cover briefly at the end to melt cheese, or finish in a 350°F oven if needed.
How do I keep buns from getting soggy when assembling burgers?
Toast buns on the grill or in a skillet while the burgers rest. Spread condiments like mayo under lettuce to create a moisture barrier. Pat wet toppings like tomato or onion dry before adding.
How should I store and reheat leftover burgers?
Refrigerate cooked burgers within two hours in an airtight container. Use within 3–4 days. Reheat gently in a 325°F oven or in a skillet over medium-low heat to preserve texture. The microwave will work in a pinch but can make the meat rubbery.
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