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A good cheeseburger doesn’t need a long ingredient list. These Backyard Cheeseburgers are just ground beef, salt, pepper and melted cheese on a toasted bun, cooked on the grill or in a skillet.
Burgers at home are one of the easiest ways to feed a group without the drive-thru total. One pound of ground beef makes four burgers, and a family pack makes enough for the whole backyard.
The method matters more than the recipe: handle the meat gently, season the outside and leave the patties alone while they cook. They’re the main event on our backyard BBQ menu.
Ingredients and Swaps
- Ground beef: 80/20 ground chuck makes the juiciest burger. Leaner beef works, but the burgers will be drier, so take care not to overcook them.
- Cheese: American melts the smoothest. Cheddar, Swiss, pepper jack or provolone are all good.
- Buns: Soft hamburger buns, toasted. Potato buns and brioche buns hold up well to a juicy patty.
- Seasoning: Salt and pepper are enough. Garlic powder is optional.
- Toppings: Lettuce, tomato, onion, pickles, ketchup and mustard. Set them out and let everyone build their own.
Tips for Juicy Burgers
- Keep the beef cold and handle it as little as possible. Overworked meat makes a dense burger.
- Shape the patties a little wider than the buns, since they shrink as they cook, and press a shallow dimple in the center so they stay flat.
- Salt the outside right before cooking, not ahead of time.
- Don’t press on the burgers with the spatula. That squeezes out the juice.
- Ground beef is done at 160°F. An instant-read thermometer pushed in from the side takes out the guesswork.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $8.01 from Walmart, $7.62 from ALDI · Per Serving – $1.91 to $2.00
Backyard Cheeseburgers
Ingredients
Method
- Divide the beef into 4 equal portions. Gently shape each into a patty about ½ inch thick and a little wider than the buns. Press a shallow dimple into the center of each with your thumb.
- Heat a grill to medium-high (about 450°F) and oil the grates, or heat a cast iron skillet over medium-high heat with a thin film of oil.
- Mix the salt, pepper and garlic powder. Sprinkle over both sides of the patties right before cooking.
- Cook the patties for 3–4 minutes, until well browned on the bottom. Flip and cook for 3–4 minutes more, until the centers reach 160°F.
- Top each patty with a slice of cheese for the last minute of cooking. Close the grill lid or cover the skillet so it melts.
- Butter the cut sides of the buns and toast them on the grill or in the skillet for about 1 minute, until golden.
- Let the burgers rest for 2 minutes. Serve on the toasted buns with your favorite toppings.
Notes
- For 8 burgers, double everything and cook in two batches if you’re using a skillet.
- Ground turkey works too. Cook turkey burgers to 165°F.
- Quick burger sauce: stir together ¼ cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon mustard and 1 tablespoon pickle relish.
What to Serve With It
Serve with Oven-Baked Fries, Old-Fashioned Potato Salad, Creamy Coleslaw or Grilled Corn on the Cob.
Make-Ahead and Storage
- Shape the patties up to 1 day ahead. Stack them between squares of parchment, cover and refrigerate. Season right before cooking.
- Freeze raw patties between parchment in a freezer bag for up to 3 months. Thaw overnight in the fridge.
- Refrigerate cooked burgers for up to 3 days. Reheat in a covered skillet over medium-low heat with a splash of water.
Cheeseburger Questions
Grill or skillet?
Both work. The grill adds smoky flavor, and a hot cast iron skillet gives the best brown crust. The cooking time is about the same.
How many burgers do I need for a crowd?
Plan on one burger per person plus a few extra, and more if burgers are the only main. For eight people, 2½ pounds of beef makes ten burgers.
Why do my burgers puff up in the middle?
The edges cook and tighten first, which pushes the center up. A thumbprint dimple in the raw patty keeps it flat.
