RECIPES: Recipe Details

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Weber's Ideal Cheeseburgers


    1½    pounds ground chuck (80% lean), preferably ground to order by your butcher
    2    tablespoons minced white or yellow onion 
    1½    teaspoons Dijon mustard
    ½    teaspoon Worcestershire sauce 
    ½    teaspoon dried oregano  
        Kosher salt
        Freshly ground black pepper 
    2    tablespoons unsalted butter, softened
    4    hamburger buns, split
    4    slices aged cheddar cheese, each about 2 ounces
    4    leaves butter lettuce
    16    dill pickle chips


1. Mix the patty ingredients, including 1 tablespoon ketchup, ½ teaspoon salt, and ¼ teaspoon pepper, and then gently form four patties of equal size, each about 1 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill. 

2. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).

3. Lightly season the patties on both sides with salt and pepper. Butter the cut side of the buns. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 9 to 11 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the buns, cut side down, over direct heat.

4. Build each burger on a bun with a lettuce leaf, a patty, pickles, and ketchup, if desired. Serve immediately


©2014 Weber-Stephen Products LLC. Recipe from Weber’s Big Book of Burgers™ by Jamie Purviance. Used with permission.