Classic Grilled Cheeseburgers on the Weber Kettle

Updated at: 09/12/2024

Get ready to fire up your Weber Kettle because today, we're crafting the ultimate classic grilled cheeseburger! Join Bradley Robinson as he guides you through the process of creating juicy, flavorful patties from scratch, starting with perfectly chilled chuck roasts for a superior grind. He shares his expert tips on achieving that ideal pebbly texture, ensuring a tender burger every time, and discusses the importance of fat ratio for maximum juiciness. Learn how to make a delicious homemade burger sauce from scratch to elevate your culinary game, and discover the secret to perfectly seared patties with a beautiful crust, all while preventing them from falling apart.

This detailed guide takes you step-by-step, from grinding the chuck roast to perfectly assembling your masterpiece on a toasted bun. Bradley reveals his secrets to achieving restaurant-quality burgers in the comfort of your own backyard, leaving you with a mouthwatering cheeseburger that screams summertime perfection. Ready to transform your grilling game? Let’s dive into the delicious details below!

Preparation and Safety Guidelines

Tools Needed
Safety Guidelines
  • Always use tongs or heat-resistant gloves when handling hot grates and burgers to prevent burns.
  • Never leave the grill unattended, especially when using charcoal. Keep a fire extinguisher nearby.
  • Ensure your charcoal is completely extinguished before disposing of it. Allow ashes to cool completely before touching.

Step-by-Step Instructions

  1. Prepare the Meat

    • Freeze for an hour to firm up for cleaner grinding.
    • Slice chuck roasts into strips for easier grinding.
    • Grind the chuck roasts using a finer die.
    • Form 6-ounce patties using a burger press and parchment paper. Let them sit in the fridge for a few hours to overnight to firm up.
    Form 6-ounce patties using a burger press and parchment paper. Let them sit in the fridge for a few hours to overnight to firm up.Form 6-ounce patties using a burger press and parchment paper. Let them sit in the fridge for a few hours to overnight to firm up.
    Prepare the Meat

  2. Prepare the Sauce

    • Make homemade mayonnaise (egg, Dijon mustard, sugar, lemon juice, avocado oil) and combine it with ketchup, yellow mustard, hot sauce, garlic, pepper, Worcestershire sauce, and pickle juice.
    Prepare burger sauce: Make homemade mayonnaise (egg, Dijon mustard, sugar, lemon juice, avocado oil) and combine it with ketchup, yellow mustard, hot sauce, garlic, pepper, Worcestershire sauce, and pickle juice.
    Prepare the Sauce

  3. Prepare the Grill

    • Use a moderate amount of charcoal.

  4. Cook the Patties

    • Season burger patties with salt and pepper.
    • Place patties on the grill and let them cook undisturbed until a good crust forms on the bottom. Flip once and cook until desired doneness. Use grill rotation to control heat if needed.
    • Add American cheese slices to the patties during the last minute of cooking.
    Add cheese: Add American cheese slices to the patties during the last minute of cooking.Add cheese: Add American cheese slices to the patties during the last minute of cooking.Add cheese: Add American cheese slices to the patties during the last minute of cooking.
    Cook the Patties

  5. Toast the Buns

    • Toast buns on the grill.
    Toast buns on the grill.
    Toast the Buns

  6. Assemble and Serve

    • Spread burger sauce on the bottom bun, add lettuce, patty, onions, tomatoes, pickles, and top bun.
    Assemble the burgers: Spread burger sauce on the bottom bun, add lettuce, patty, onions, tomatoes, pickles, and top bun.
    Assemble and Serve

Read more: How to Grill a Turkey

Tips

  • Freezing the chuck roast before grinding results in a cleaner grind and better texture.
  • Don't overwork the meat when making burger patties. A gentle touch is best.
  • Use parchment paper under and over patties in the burger press to prevent sticking and ensure even cooking.
  • Refrigerate formed patties for several hours to overnight to allow them to firm up before grilling.
  • Don't use bread crumbs, eggs, or extra seasonings in the burger meat.

Common Mistakes to Avoid

1. Patties Too Thick

Reason: Thick patties take longer to cook evenly, leading to burning on the outside before the inside is cooked through.
Solution: Use thinner patties (about ¾ inch thick) for even cooking and juicy results.

2. Overcrowding the Grill

Reason: Overcrowding lowers the grill temperature, resulting in uneven cooking and steaming instead of grilling.
Solution: Leave enough space between patties for proper airflow and even heat distribution.

3. Pressing the Patties During Cooking

Reason: Pressing the patties squeezes out the juices, resulting in dry, less flavorful burgers.
Solution: Resist the urge to press; let the patties cook undisturbed to retain their juiciness.

FAQs

What's the secret to a perfectly juicy burger on the Weber Kettle?
The key is to use a good quality ground beef with a higher fat content (around 80/20), don't overwork the patties (this makes them tough), and ensure your grill is hot enough to create a good sear before lowering the heat to finish cooking. Using a meat thermometer to reach your desired internal temperature is also crucial for juicy results.