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Three cheeseburgers on a chopping board outdoors

Best cheeseburgers

A star rating of 4.3 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 4

These diner-style cheeseburgers have gooey melted cheese and all the fixings - the ultimate American beef burgers for a barbecue feast

  • Freezable (uncooked patties only)
Nutrition: per burger


  • 450g beef mince (ideally 15-20% fat)
  • 2 tbsp Worcestershire sauce
  • 8 cheddar or Red Leicester slices
  • 1 tbsp chipotle paste
  • 5 tbsp tomato ketchup
  • 2 tbsp mayonnaise

To serve

  • 4 large soft brioche buns (available in Marks & Spencer and Waitrose) or burger buns, halved
  • 4 thick leaves iceberg lettuces
  • 4 thick slices beefsteak tomatoes
  • 4 very thin slices red onions
  • 16 Bread & butter pickles (see Goes well with) or 2 gherkins , thinly sliced


  • STEP 1

    Put the meat and Worcestershire sauce in a bowl and season with black pepper and 1 generous tsp salt. Mix together well, then shape the meat into 4 thin, flat burgers. Chill until needed. Can be made a day ahead. Combine the chipotle paste, ketchup and mayonnaise in a bowl to make a sauce.

  • STEP 2

    Heat a gas or charcoal barbecue to high (or you can use a griddle pan on the hob). Cook the burgers over direct heat for 2 mins each side or until grill marks appear. Top each with 2 slices of cheese and cook for another 30 secs or until melted, then remove from the heat. Toast the buns for a few seconds on the cut-side.

  • STEP 3

    Spread a little of the spicy sauce on the base of each bun and top with lettuce, tomato, a burger patty, onion and pickles. Top with the bun lid and devour immediately.

Recipe from Good Food magazine, July 2015

Goes well with


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A star rating of 4.3 out of 5.3 ratings

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