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Grilled Cheeseburgers

Grilled Cheeseburgers

Oxmoor House JANUARY 1984

  • Yield: 6 servings


  • 2 pounds ground chuck
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon hot sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup (4 ounces) shredded sharp Cheddar cheese, divided
  • 2 tablespoons butter or margarine, divided
  • 6 slices bacon
  • 2/3 cup commercial barbecue sauce
  • 6 hamburger buns, split
  • 6 lettuce leaves
  • 6 slices onion
  • 6 slices tomato
  • 6 slices pickle
  • 2 tablespoons mayonnaise, divided
  • 2 tablespoons mustard, divided
  • 2 tablespoons catsup, divided


Combine meat, Worcestershire sauce, garlic, hot sauce, salt, and pepper; mix well.

Divide meat into 12 equal portions; shape each portion into a 4-inch pattie. Sprinkle one-sixth of cheese on each of 6 patties. Place 1 teaspoon butter on top of cheese. Top each with 1 of the remaining 6 patties. Press edges of filled patties together to seal. Wrap a slice of bacon around each cheeseburger, and secure with a wooden pick.

Grill over medium coals 12 to 15 minutes or until desired degree of doneness, turning patties and brushing frequently with barbecue sauce.

Place 1 cheeseburger on bottom of each bun. Top each with lettuce leaf, onion, tomato, and pickle slices, and 1 teaspoon each of mayonnaise, mustard, and catsup. Cover with tops of buns.


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Grilled Cheeseburgers Recipe