Grilled Cheeseburger Recipe (The Ultimate Burger)
Originally published May 2017, updated May, 2026.
Sooooo, I went all out on this grilled cheeseburger recipe. We’re talking thick grass-fed patties, homemade brioche buns, melted aged cheddar, fresh arugula, creamy avocado, and finished with a sweet, spicy, bacon-kissed raspberry jam that makes the whole thing feel like a burger you’d order at a fancy steak restaurant.
And then I remember it’s just dinner. But damn, what a burger.
It was covered in BACON jam. I admit I became obsessed with how it changed everything. I mean seriously, doesn’t bacon make anything better?
But instead of strips, just one thin spread of that stuff completely elevated a burger from good to “I’m still thinking about this burger three days later.” So I decided to build a burger worthy of of a good bacon jam. A burger so good that the jam isn’t even the main event… it’s just the perfect finishing touch to something that’s already incredible.
This is that cheeseburger.
Why This Grilled Cheeseburger Recipe Works
Great burgers come down to a few non-negotiable things… quality ingredients.
Meat, proper seasoning, right cooking temperature, and good cheese. Everything else is negotiable. The bun can be store-bought or homemade. The toppings can be whatever you love. But those four things? Non-negotiable. And that’s whether you’re making a beef burger, a black bean one, or even a fish one (try these tuna patties).
Here we’re starting with grass-fed beef. It tastes different… richer, with more depth. You want an 80/20 blend gives you enough fat for juiciness without being greasy. You’ll feel the difference when you bite into it. 90/10 just isn’t quite enough fat.
Thick patties… at least ½ inch. Thin patties are fine if you’re making smash burgers, but when you’re making juicy burgers, you want THICK patties.
To avoid blowing up in the middle, make an indent in the center with your thumb. That’s the trick to even cooking. As the patty cooks, it’ll plump back up, which prevents it from doming in the middle.
Season right before cooking. Salt and pepper. That’s it. Anything else is overkill when you’re starting with good meat. Season just before it hits the grill.
Grill over medium-high heat for 4-5 minutes per side for medium doneness. Don’t flip it a bunch of times. Don’t press it with the spatula (that squeezes out all the juice). Just flip once. Add cheese in the last minute, cover briefly, and you’re done.
Pair with your favorite flavor of cheese. For this combo, I’m doing a nice aged cheddar. Mild cheddar melts fine but tastes like nothing. Aged cheddar has funk and depth. Blue cheese is incredible here. So is aged gruyere. Pick something with actual flavor.
And then comes the bacon jam. That’s the thing that makes someone eat a bite and go quiet for a second because they’re not expecting something this good.
The Bacon Jam Discovery
I’m one who loves bacon on a burger, so when bacon jam was the trend… I was totally onboard. Even more so when I decided to make one. The goal? To make one that amplifies the savory, salty, richness of a good beef burger. For me, that’s fruit and it just happened to be raspberry season. Yep, the sweet of the fruit with a hint of spicy heat and all of a sudden we’ve got a damn GOOD burger that makes the next bite irresistible.
I started with the bacon, caramelized some onions, added raspberries for the fruit element (I wanted something that wouldn’t overpower the burger), threw in fresh basil because I had it, hit it with some spice from fresno chilies, and let the whole thing mellow into something dark and jammy and deeply savory-sweet. Find the recipe here to make your own.
One spoonful and you’ll make this all summer.
Building Your Ultimate Burger
Of course when you’re building the ultimate grilled cheeseburger, you gotta have homemade brioche buns. I know it adds time, but the difference is real. And when you’re going to this effort, why shortcut the bun.
A good bun holds the burger without falling apart. It’s got body. It doesn’t get soggy from the jam and the cheese. And toasted on the grill? It brings everything together.
To finish off this burger, I added some arugula (peppery, fresh, cuts through the richness), cheeseburger, avocado (creamy, buttery, basically a flavor mirror), bacon jam on top. The order you layer it on matters because you want those flavors hitting your palate in sequence.
Looking for something besides beef, but still want to try all these flavors together, try this Crispy Chicken.
Serve it warm, maybe (okay a must) with fries on the side, and give yourself permission to be messy eating it. This is a burger that deserves napkins.
So, what’s your favorite burger toppings? Let me know in the comments. And if you’ve got questions, pop them there as well.
Recommended Ingredients & Tools for Grilled Cheeseburger Recipe
Here’s what makes the difference:
Ingredients
- Aged White Cheddar — This is the cheese that makes sense with the bacon jam. Mild cheddar won’t cut it. You need funk and depth to stand up to the sweet-spicy jam.
- Butter — Good butter for the brioche dough and for toasting the buns. It matters. Your choice, small batch or go with French or Irish.
- Honey — For the brioche dough, and it’s what gives the buns their subtle sweetness. I like a good raw, unfiltered honey over the pasteurized ones. More flavor and better for you.
Tools
- Cast Iron Grill Pan or Outdoor Grill — Either works beautifully. If using cast iron on the stovetop, preheat it well so you get good char. If grilling outdoors, make sure grates are clean and oiled.
- Meat Thermometer — Takes the guesswork out of doneness. Medium is 160°F internal temp.
- Parchment Paper — Line your baking sheets so the buns don’t stick and cleanup is easy.
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Frequently Asked Questions About Grilled Cheeseburger Recipe
- What if I don’t want to make brioche buns from scratch? Buy good quality brioche buns from a bakery or grocery store. Toast them on the grill anyway — it makes a difference. The homemade version is better, but a quality store-bought bun still makes a fantastic burger.
- Can I use frozen patties instead of making my own? Yes, but the burger will taste different. Frozen patties are usually lower quality and lose texture through freezing. If you’re using frozen, they’ll still be good, but you won’t get the same juiciness and depth that fresh, quality beef gives you.
- What cheese would you recommend if I don’t have aged cheddar? Aged gruyere is incredible with this bacon jam. So is sharp blue cheese (it’s bold but it works). Swiss is fine but milder. Skip American cheese — you need something with personality here.
- How do you know when the burger is done? Use a meat thermometer: 160°F for medium, 155°F for medium-rare. Or use the touch method — if it feels as firm as the fleshy part of your palm with your thumb and middle finger pressed together, it’s medium.
- Can you make the bacon jam ahead? Absolutely. Make it up to a week ahead and keep it in an airtight container in the fridge. It also freezes beautifully for up to 3 months. Warm it gently before serving.
- What’s the best way to handle thick burger patties so they don’t dome in the middle while cooking? That thumb indent you make in the center — that’s the trick. As the burger cooks, the meat contracts and tries to dome up. The indent allows it to cook evenly and stay flat. Don’t press it with your spatula while cooking (that squeezes out juices).
Raspberry Basil Bacon Jam Cheeseburgers
Ingredients
For the Cheeseburger Patties:
- 1 pound grass fed ground beef
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 4 slices aged white cheddar
- 4 Homemade Brioche hamburger buns or your choice of ready made buns
- 1 cup arugula
- 1 large avocado sliced
- 4 – 6 Tbsp Raspberry Basil Bacon Jam lukewarm warm
- Butter for toasting buns
Instructions
- Form ground beef into 4 thick patties — about ½ inch thick. Don't overwork the meat or squeeze it into a dense patty. Gently form, making a small indent in the center of each patty with your thumb (this helps it cook evenly).
- Season both sides generously with salt and pepper. Don't season until just before cooking — salt draws out moisture.
- Preheat grill to medium-high heat (about 400°F if using gas).
- Lightly oil grill grates and place patties directly on grill.
- Cook 4-5 minutes per side for medium doneness. During the last minute of cooking on the second side, place a slice of cheese on top of each patty.
- Cover grill briefly so cheese melts completely — about 1-2 minutes.
- While burgers finish, lightly butter and toast brioche buns on grill until golden brown — about 1 minute per side.
- Remove burgers and buns from grill.
To assemble:
- Place bottom brioche bun on plate.
- Add a handful of fresh arugula.
- Top with warm cheeseburger patty.
- Add avocado slices.
- Spread 1-1.5 tbsp Raspberry Basil Bacon Jam on top.
- Crown with top bun.
- Serve immediately while everything is warm.
Notes
- Meat quality matters. Use grass-fed beef if possible — it tastes better and has better texture. An 80/20 blend is ideal — enough fat for juiciness without being greasy.
- Cheese pairing: Aged white cheddar, blue cheese, aged gruyere, or Swiss all pair beautifully with the bacon jam. Skip mild cheese — these burgers have strong flavors that need a cheese that can stand up.
- Make ahead: Form patties up to 2 hours before grilling and refrigerate. Bring to room temperature 10 minutes before cooking.
- Bacon jam: You can make this ahead and keep it in the fridge for up to 3 weeks. Warm gently before serving, or serve at room temperature.
Homemade Brioche Hamburger or Hot Dog Buns
Ingredients
- 2 ¼ tsp yeast
- 2 cups whole wheat pastry flour
- 1 cup all-purpose flour
- 1 cup lukewarm water, about 105 degrees
- 2 large eggs
- 3 Tbsp melted butter or olive oil
- 2 Tbsp honey
- 1 tsp salt
- Small amount of olive oil
- 1 Tbsp milk
- 1 tsp sesame seeds or other bun toppings
Instructions
- Stir yeast and water together in large bowl or stand mixer. Let sit until foamy, about 10-15 minutes.
- Add oil, 1 egg, honey, and salt to yeast mixture. Stir well.
- Add 2 cups flour and knead until stiff dough forms, adding more flour gradually as needed. Knead until smooth.
- Form dough into a ball, place in lightly oiled bowl, cover with towel, and let rise 1-1.5 hours until doubled.
- Punch down dough and cut into 12 equal pieces. Form each into a smooth ball and place on parchment-lined baking sheets.
- Whisk remaining egg yolk with milk and lightly brush over tops of buns. Sprinkle with sesame seeds.
- Cover and let rise until doubled, about 1 hour.
- Preheat oven to 375°F.
- Bake 15-18 minutes until golden brown.
- Cool on wire rack. Use immediately or freeze for later (reheat before serving).
Notes
- Timing: You can make the dough the night before and refrigerate overnight. Let it come to room temp and finish the final rise before baking.
- Freezing: These buns freeze beautifully. Wrap cooled buns individually in plastic wrap and freeze up to 3 months. Thaw and reheat at 300°F for 10 minutes before using.
- Toasted buns: Always toast the bun briefly on the grill — it prevents them from getting soggy and adds a subtle char that complements the jam.