Classic Cheeseburgers

Classic Cheeseburgers

Happy (almost) 4th of July! There are so many foods that scream summer, but to me, classic cheeseburgers are at the top of the list.

Cam was explaining to me the other day that there are actually three kinds of cheeseburgers. There’s the classic type, which is cooked on a grill and is generally a bit thick. There’s the diner type, which is cooked on a flat surface and is a good deal thinner. Finally, there’s the gourmet cheeseburger, which you know when you see it.

This burger is a hearty, classic cheeseburger. It’s thick and cheesy and delicious, but not so much as to overwhelm all the other flavors. You can top this cheeseburger with just about anything, and it will still be a 10/10. Enjoy!


For the burger:

  • 2 pounds ground beef
  • 1 large egg
  • 1/4 cup panko bread crumbs
  • 1 tablespoon garlic powder
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • 6 hamburger buns
  • 6 slices of cheddar cheese
  • 2 large tomatoes
  • 1 head of butter lettuce
  • Condiments of choice


Mix all of your burger ingredients together in a bowl. Form the burger meat into 6 patties, each of them about half an inch tall and two and a half inches apart. Make a thumbprint in the middle of each patty, to avoid the patty puffing up too much.

Look at those grill marks!

Grill (either outside or on cast iron) on medium-high heat for 7-10 minutes or until medium rare (or more well-cooked, as desired). Flip only once a crust has formed. Be sure to toast your buns as well, for approximately 30 seconds. Finally, top your patties with cheese and allow the cheese to melt before removing your cheeseburgers from the grill. Assemble your classic cheeseburger and top with your condiments of choice. Enjoy!

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