Grilled Cheeseburgers on the Big Green Egg

Today I’m eating grilled cheeseburgers on the Big Green Egg.

There’s nothing more American than grilling out in the summer or on July 4 with some cheeseburgers and hot dogs.

This simple recipe follows only a few rules for delicious, juicy grilled cheeseburgers, whether on the Big Green Egg, or your standard gas or charcoal grill.

Let’s get started.

Prep the Cheeseburgers

It’s important to have the right fat content for any burger, and if you can grind your own, that is the ideal. I’m using your standard 85% lean ground chuck you can find at any grocery store in America, which means it’s 85% lean and 15% fat.

Get your grill heated up to 350-400 degrees, or medium cooking. You don’t want a quick sear like with a steak. Instead, you want the meat to cook slightly more slowly to allow the fat to render. Use a hickory chunk for smoke flavor.

Prepare the meat by forming 1/3-pound patties.

About 30 minutes before cooking, liberally season the patties with salt, fresh cracked black pepper and granulated garlic.

Let the patties sit at room temperature while the grill comes to temperature.

The Cook

Once the grill is up to 350-400 degrees and the smoke has subsided, place the burgers on on the grate and cook for 5 minutes with the lid closed.

After 5 minutes, flip and cook for another 5 minutes.

Next, check the internal temperature using an instant-read thermometer. The temperature should be around 125-135 degrees.

Finally, put the cheese on the burger and cook for 30 seconds, until cheese is just melted. This would also be a good time to toast the buns, if desired.

The Eat

Remove the burgers to the toasted rolls and let rest 5 minutes. Serve and eat with your favorite burger toppings.

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