Grilled Cheese Cheeseburgers
Grilled Cheese Cheeseburgers are an epic combination of two great comfort foods. We make them two different ways, see the post for the easier-to-eat (and lower calorie!) version.
Servings: 3 Burgers (Easily Doubled)
Calories: 814kcal
Equipment
- 1 Large Cast-Iron Skillet
Ingredients
Burger:
- 1 lb Medium / Regular Ground Beef
- 2 teaspoon Montreal Steak Spice
- 1 teaspoon Garlic Powder
- ¼ teaspoon Salt
Assembly:
- 12 THIN Slices of Bread
- 9 Slices Processed Cheese like Kraft Singles
- Salted Butter Softened
Optional Toppings:
- Ketchup Mustard and/or Mayo
- Lettuce
- Tomatoes
- Red Onion Slices
- Pickle Slices
Instructions
Burgers:
- Place ground beef in a large bowl, along with the Montreal Steak Spice, garlic powder, and salt.
- Gently use hands to get a really good mix going, making sure that everything is evenly distributed and well incorporated in the meat mixture. Don’t overhandle it or squeeze!
- Divide the beef mixture into 3 equal balls. Gently flatten each ball into a patty the shape and size of your bread, with a slight indent in the center of each.
- Cover and chill for 20 minutes - you want the patties cold when they go on the grill!
Grilled Cheese Burger Assembly
- Get a medium to medium-hot campfire going, or get your charcoal on the go. (If you’re making this on a stove, use medium high heat and a nonstick pan.)
- Assemble 6 cheese sandwiches, using 2 pieces of thinly sliced bread and a slice of processed cheese for each.
- Place chilled burgers on the grill grates, grill over medium heat until the internal temperature reaches 160 F on a meat thermometer / instant-read thermometer.Note: 160 F is the temperature generally accepted as being the safest minimum internal temperature. If you prefer medium or medium-rare doneness, it’s usually more like 2-3 minutes on each side, and aiming for 130 -145 F.
- When the burgers are almost done - after flipped for the last time - place a slice of cheese on each, and allow to melt.
- Once cooked, transfer burgers to a plate and cover with foil to keep warm, while you make the grilled cheese sandwiches.
- Working in batches, spread one side of each sandwich with butter, place butter side down in the pan. Once in the pan, spread the top with more butter.
- Cook for a few minutes on each side, until golden brown and the cheese is melted.
- Assemble your burgers, using 2 grilled cheese sandwiches as the “buns” for each burger, garnishing with your choice of toppings.Serve immediately.
Notes
Leftovers:
Grilled cheese really doesn’t work as a leftovers thing.
If the recipe makes more than you need, I recommend chilling the burgers for up to 3 days, and just making your grilled cheese sandwiches fresh, as needed.
See the post for details on making the easier-to-eat (and lower calorie!) version.
Nutrition
Calories: 814kcal | Carbohydrates: 57g | Protein: 54g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 161mg | Sodium: 1877mg | Potassium: 748mg | Fiber: 5g | Sugar: 8g | Vitamin A: 633IU | Vitamin C: 0.4mg | Calcium: 831mg | Iron: 8mg
