Enjoy a classic cheeseburger without the hassle with the Easiest Weeknight Cheeseburger. This recipe features simple ingredients and easy instructions that will have you enjoying a delicious burger in no time.
WHAT YOU'LL LOVE
- Two-zone grilling for the whole cook: Setting up direct heat on one side and indirect on the other lets the patties sear hard at first, then finish gently on the indirect side while the cheese melts, all without moving them off the grill.
- Shaping and "walling" the patties before grilling: Flattening the beef evenly and shaping the edges keeps the patties from doming in the center or bulging out unevenly as they cook.
- Toasting the buns on the direct side, timed to the burgers: Toasting the buns while the burgers finish on the indirect side means everything's ready to assemble at the same moment, with no cold or untoasted components.
- A doctored Thousand Island with hot sauce: Stirring Flavocano Smoky Red Pepper Hot Sauce into Thousand Island dressing gives the burger sauce a smoky kick that a plain bottled dressing wouldn't have.
Easiest Weeknight Cheeseburger
Eric Gephart
Rated 5.0 stars by 2 users
Category
Entree
Cuisine
American
Servings
3
Prep Time
20 minutes
Cook Time
6 minutes
Calories
1054
Chef Eric Gephart fires up the Kamado Joe Classic III Ceramic Charcoal Grill for an easy weeknight cheeseburger.
He dresses it up with some of his favorite accoutrements but don't overthink things - delicious does not have to be difficult.
Ingredients
- 1 1/2 lb ground beef (3 each, 8 oz burgers)
-
2 tbsp R Butts R Smokin’ R Beef Rub
-
2 tbsp extra virgin olive oil
- 3 slices pepper jack cheese
- 3 each brioche burger buns
- 3 each (1/4” inch) heirloom tomato slices
- 3 leaves Butter/Bibb lettuce
- 1/4 cup Thousand Islands Dressing
-
1 tbsp Flavocano Smoky Red Pepper Hot Sauce
Burger Sauce:
Directions
- Stabilize your Kamado Joe Classic III Ceramic Charcoal Grill at 450ºF. Set up your grill for 2 zone cooking.
- Place a grill grate over the flame at the lowest setting of the divide and conquer system and set the other side up indirect, using a half moon deflector shield and installing a grill grate at the highest setting.
- Shape the ground beef into 8 oz portions, round them and flatten evenly and shape the walls.
- Season each side of the burgers. Slightly oil the grill grate and burger then place them on the direct side. Close the dome and allow to cook for 2 - 3 minutes the open the dome and flip.
- Allow to cook for 1 minute then top with the cheese slices and transfer the burgers to the indirect side.
- Place the buns on the direct side and toast evenly. Transfer the buns and finished burgers to a building station.
- Add a dollop of Burger Sauce to the top and bottom of the buns. Top the bottom bun with lettuce, tomato, cheeseburger and finally top with the top bun.
Recipe Note
Recipe FAQ
Why set up two-zone grilling instead of cooking the burgers over one heat level the whole time?
Direct heat sears the patties hard at first, and moving them to the indirect side afterward lets them finish gently while the cheese melts, all without needing to pull them off the grill or lower the temperature.
Why shape and "wall" the patties before grilling instead of just forming a rough ball?
Flattening the beef evenly and shaping the edges keeps the patties from doming in the center or bulging unevenly as they shrink and cook.
Why toast the buns on the direct side while the burgers finish on the indirect side?
Timing the buns to toast at the same time the burgers finish on indirect heat means everything's ready to assemble at once, with no cold or untoasted components.
Why stir hot sauce into Thousand Island dressing instead of using it plain?
Adding Flavocano Smoky Red Pepper Hot Sauce gives the burger sauce a smoky kick that a plain bottled Thousand Island wouldn't have on its own.
What internal temperature should the burger patties actually reach?
This recipe doesn't state a target temperature anywhere, relying only on time (2-3 minutes direct, 1 minute more, then indirect). Ground beef needs to reach a minimum internal temperature of 160°F to be safe — check with an instant-read thermometer rather than judging by time alone.
How indoor-friendly is this recipe?
4 out of 5 — a hot cast iron skillet or griddle can sear the patties and toast the buns just as well as the two-zone grill setup; the kamado mainly adds a touch of char.
Recipe Highlights
Two-zone setup: Sears on direct heat, finishes gently on indirect.
Shaped, "walled" patties: Cooks evenly without doming or bulging.
Synced bun toasting: Buns and burgers finish at the same moment.
Doctored burger sauce: Hot sauce adds smoky heat to Thousand Island.
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Nutrition
Nutrition
- Nutrition Serving Size
- 13.72 oz
- per serving
- Calories
- 1054
- Carbs
- 30 grams
- Protein
- 41 grams
- Fat
- 83 grams
- Sodium
- 1155 milligrams
