grilled cheeseburger

All American Grilled Burger

All American Grilled Burger

Sometimes you just need a good burger and this is one of my go-to recipes for a classic, American style cheesburger. There’s nothing fancy here – I use 80/20 ground chuck, a good fire, some seasoning, and my favorite burger toppings to create this master piece.

I’m not sure what grill I used to cook my first burger but if I was a betting man, I’d say that it was a Weber grill. I would guess the classic 22” Weber kettle has cooked more burgers than any other grill in America, but you don’t have to own a Weber to cook a good burger. Any grill will do the job but I do recommend setting it up for a 2 zone fire. That way you have a hot zone and a cool zone just incase those burgers start flaring up.

grilled cheeseburgers

Once you have the grill ready the burger cooking part is easy. Divide 1lb of ground chuck into four portions and patty it out. I do like to season the meat before forming the patty to add flavor to the inside of the meat; and I also season the outside with a corse seasoning like my Steak seasoning. You can use any burger seasoning or simply go with salt and pepper.

grilled cheeseburgers

To grill the burgers place each patty on the cool side of the grill first – here’s a little tip – use your thumb to make an indention in the center of each burger and place a pat of burger in the thumb print (it’ll make them juicy).

grilled cheeseburgers

Set a timer for 6 minutes on the first side (after 3 minutes I move them closer to the direct heat side). Flip the burgers over and repeat -starting them a little away from the coals and then moving them closer so you get some flame action.

grilled cheeseburgers

After 12 total minutes the burgers should be about medium internally (you can cook them as long or as little as you desire). Right before taking them off the grill – like 30 seconds – add a slice of American Cheese to each burger.

grilled cheeseburgers

To build my classic American Burger I start with a toasted sesame seed bun. Slather it with mayo then a squeeze or two of mustard; layer on green leaf lettuce, sliced ripe tomato, and dill pickles; add the burger and top it with 2 strips of crispy bacon followed by the top bun slathered with more mayo of course. There you have it – my all time favorite – The All American Grilled Burger!

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grilled cheeseburger

All American Grilled Burger


Sometimes you just need a good burger and this is one of my go-to recipes for a classic, American-Style Grilled Cheeseburger. 


  • 1lb 80/20 ground chuck
  • 1 teaspoon Killer Hogs AP Seasoning
  • 1 Tablespoon Killer Hogs Steak Rub
  • 4 pats of salted butter
  • 8 strips of bacon cooked
  • 4 sesame seed hamburger buns – toasted
  • Lettuce, sliced tomatoes, Pickles, Mayo, and Mustard


  1. Prepare Weber kettle style grill for 2 zone cooking – hot coals on one side and cool zone on the opposite side.
  2. Season the ground chuck with AP Seasoning and divide into 4 portions forming each into a ball.  Place each ball of ground chuck on a burger press (or form into a patty by hand)
  3. Season each burger patty with steak seasoning on both sides.  Make an indention in the center of each patty and place a pat of butter in the depressions.
  4. Place the burgers on the grill grate on the cool side at first.  After 3 minutes move them a little closer to the fire but not directly over.  Flip each patty after 6 minutes and repeat the process until the reach your desired doneness (mine is medium which is about 12 total min cook time)
  5. Place a slice of cheese over each burger right at the end and let it melt for 30 seconds before removing the burgers from the grill.
  6. To build the burgers start with a toasted sesame see bun slathered with mayo and a little mustard on the bottom bun.  Add your favorite burger toppings mine are: lettuce, sliced tomato, and hamburger style dill pickle slices.  Place the burger patty on top and finally the top half of the bun slathered with a little extra mayo.  

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7 responses to “All American Grilled Burger”

  1. Dan says:

    These are hands down the best burgers I’ve ever had. My whole family loved them and my wife keeps asking when I’m going to make them again!

    You’re the man Malcom! Every recipe I’ve followed of yours has been amazing.

    I know you have a drum smoker but I’d love it if you got a hold of a Pit Barrel Cooker. That’s what I have and it cooks things a bit different so it’d be cool to see you do a few things on it. But either way I love what you do!

  2. Justin says:

    Is it possible the video and recipe are supposed to say 2lb of ground chuck instead of one? I just used the Weston press with 4oz of meat and the patties are beautiful but crazy thin. They don’t look anything like what Malcom is pressing out in the video.

  3. This grilled burger recipe is looking amazing. Actually few days ago I was try this recipe and that absolutely super. I read your blog regularly. Thanks for share this amazing recipe!


    Malcom, love watching you on Utube. You know your stuff. Is your Killer Hog rub hot?? My wife and I don’t want Hot sauces or rubs. We like the meat to speak for itself and stand alone with a little accomadations from the sauce. Please let me know what rub I should buy not to get heat. Are you located in the Fla panhandle near Pensacola… We’re in Oxford Ga near ATl.
    Take care and good cooking!

  5. RC says:

    I am just starting out grilling burgers on my new kamado grill and the grill was just bellowing white smoke, they came out way too smokey and not a good smoke. I cooked them over direct heat the whole time at 425 degrees. Was that my mistake? Should I have put the coals to one side to cook almost to temp and then seared them over the coals at the end like in this video? Maybe I should have gone indirect to start with?

    Also I know this may be heresy but any recommendations for cooking frozen burgers? We always keep some in the freezer for that last minute dinner. Would you cook the same way?

  6. Jeremy says:

    Thank you for teaching me to properly cook burgers. I’ve been butchering them my entire grilling career (which is relatively young). I used the seasoning mix that you suggested for the chuck roast sandwiches which I did a couple of weeks ago. These burgers were freakin top notch. As were the beef sandwiches. Thanks for being a great teacher!

  7. Mike Holland says:

    Outstanding! Thank you!

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