My Favorite Cheeseburger Recipe

Build Your Own Burger Bar: A Summer Staple

Some things just go together… PB&J, bread and butter, and in my opinion? Hamburgers and a hot summer day. There is truly nothing that screams summer like a nice backyard cookout… hence why my go-to recipe for summer entertaining is a good old fashioned cheeseburger. In honor of summer, I thought I’d share my tried-and-true hamburger recipe… this recipe combines a juicy patty, toasted bun, and tantalizing toppings. 

When hosting a group I like to take this classic burger recipe one step further with a “Burger Bar” spread… setting out a wide array of sauces, cheeses, and toppings. This spread is fun, easy and allows guests to create the summer burger of their dreams. Psssst… if you really want to wow your guests, I recommend using double beef patties and two slices of cheese. Get ready to elevate your grill game, satisfy your burger cravings, and create a burger bar that guests will never forget! 

Arranging a “Burger Bar” 

A build your own burger bar piggybacks off of the idea that topping preferences are very rarely ‘one size fits all’. For instance, my daughter’s idea of the perfect cheeseburger includes three toppings…  red onion, dill pickles, and ketchup. Whereas, my perfect burger includes well over five different toppings and every condiment in sight, LOL! Creating a ‘build your own burger bar’ gives your guests the resources and the freedom to create their version of the perfect burger. How big or small you want this to be is entirely up to you. I would recommend having your buns and toppings spread across a bar or table for your guests to choose from after their patty is finished cooking. I love using a condiment serving tray and mini tongs for ease. Below I’ve listed a few items to inspire your burger bar! 


Cheddar, Swiss, Pepper Jack, Goat Cheese, Blue Cheese


Lettuce, Tomato, Onion (red and/or caramelized), Pickles, Avocado, Bacon, Jalapeño, Grilled Pineapple, Sauteed Mushrooms, Fried Egg


Ketchup, Yellow Mustard, Dijon Mustard, Mayonnaise, BBQ Sauce, Ranch

My Favorite Cheeseburgers

Servings 4
Author Chef Tiffany Blackmon


  • 1 lb 80/20 ground beef, double if making double-meat burger
  • Kosher salt and coarse ground black pepper to taste 
  • 4-8 slices cheddar cheese
  • melted butter
  • 4 Brioche hamburger buns, split
  • Toppings: Shredded iceberg lettuce, tomato slices, red onion slices, dill pickle slices, mayonnaise, mustard


  • Shape beef into desired number of uniform patties.  If using two patties per burger, press to approximately ¼-inch thickness.  Season with salt and pepper.  
  • Preheat gas or charcoal grill to 400°F.  Place burgers on oiled grates and grill until desired internal temperature, turning once.  Top with cheese.  Brush butter on buns and grill until browned. 
  • Remove from grill and place on bottom half of bun.   Assemble with desired toppings. 

Tiffy’s Tips

~I use 80/20 percent for a good amount of fat in my burger. The last thing you want to experience is a dry hamburger. Careful not to overcook or undercook. 

~I love all cheese selections but especially Cheddar on my burger. Add your favorite. Pepper Jack, Brie, Havarti, Blue Cheese, Gouda, Swiss or Goat…YUM!!! 

~Make sure you use a meat thermometer for the perfect internal temperature. 

~While the grill is hot cook onions, bell pepper, poblano peppers to add a different depth and flavor profile to your burger. 

~Let’s talk about buns as the selections are certainly endless. Ciabatta Roll, Kaiser Roll, Onion Roll, Potato Roll, Pretzel Roll, Sesame Seed Bun, Sliced Bread. All buns have my vote but Brioche is my VERY favorite! 

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