Juicy Grilled Cheeseburgers For Gas or Pellet Grills
Grilled Cheeseburgers are a classic backyard staple made with seasoned grass-fed ground beef, grated onion, and simple spices, cooked hot and fast over direct heat until juicy, charred, and topped with melted sharp cheddar. They're a quick grilling recipe that works just as well on a busy Tuesday night as they do at a summer cookout for the whole crew. Unlike most burger recipes, this version uses a grated onion technique rooted in Middle Eastern cooking to lock moisture into the patty from the inside out, so every bite is tender and juicy, no matter which fat ratio you're working with.
Servings: 4
Calories: 122kcal
Ingredients
- 1 lb Grass-Fed Ground Beef
- ½ Onion grated
- ½ teaspoon Garlic Powder
- ½ teaspoon Smoked Paprika
- 1 teaspoon Sea Salt
- ½ teaspoon Pepper
- 4 slices Sharp Cheddar Cheese
Instructions
- Preheat your Traeger (or any grill) to 425°F on direct heat. While it's heating up, add the ground beef, grated onion, garlic powder, smoked paprika, sea salt, and pepper to a large bowl. Use your hands to gently combine everything together, but be careful not to overmix. Overworking the meat is the fastest way to end up with a dense, tough patty.1 lb Grass-Fed Ground Beef, ½ Onion , ½ teaspoon Garlic Powder, ½ teaspoon Smoked Paprika, 1 teaspoon Sea Salt, ½ teaspoon Pepper
- Divide the mixture into 4 equal portions, about 4 oz each. Shape each one into a patty with your hands, making it slightly wider than your bun because the patties will shrink as they cook. For this timing, aim for 4-ounce patties that are about ½ to ¾ inch thick. Thicker patties will need more time, so use a thermometer instead of relying only on the clock. Once formed, press a shallow indent into the center of each patty with your thumb. This simple step keeps the center from puffing up and helps the burger cook more evenly all the way through.
- Place the patties directly on the grill grates and close the lid. Grill for 4 minutes and 30 seconds. Flip each patty, add a slice of sharp cheddar on top, then close the lid again and cook for another 4 minutes.4 slices Sharp Cheddar Cheese
- Pull the burgers off the grill and let them rest on a plate for 5 minutes before serving. This step matters because resting gives the juices time to redistribute through the patty so they don't all run out the moment you take a bite. Then serve on buns with your favorite toppings.
Notes
Expert Tips & Notes
- Don't skip the grated onion. It's the single most impactful thing in this recipe. Grating the onion means it dissolves into the beef as it cooks and releases moisture from the inside out. This is a technique rooted in Middle Eastern cooking that changed how I make burgers at home. You won't taste the onion, but you'll absolutely taste the difference.
- Form the patties ahead of time. You can shape the raw patties up to 24 hours in advance, layer them between sheets of parchment paper, cover them, and refrigerate. When it's time to cook, they go straight from the fridge to the grill. It's one of my favorite weeknight moves.
- Never press the patty on the grill. I know the temptation is real, but pressing squeezes all the juices right out of the meat. Leave them alone once they hit the grates.
- Always let the burgers rest. Five minutes off the grill makes a bigger difference than most people think. The internal temp continues to rise slightly, and the juices redistribute back through the patty instead of running out onto the plate.
- Use an instant-read thermometer. For perfectly cooked burgers without the guesswork, aim for 160°F for well-done or 145°F for medium, followed by a 3-minute rest. It's a small tool that makes a real difference in consistency.
Nutrition
Calories: 122kcal | Carbohydrates: 2g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 1056mg | Potassium: 52mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 404IU | Vitamin C: 1mg | Calcium: 203mg | Iron: 0.2mg
