Backyard cheeseburgers are the easiest way to feed a crowd on Memorial Day, the Fourth of July or any warm Saturday. Juicy 80/20 chuck, a simple seasoning, melted cheddar and toasted buns: nothing fancy, just the burger everyone hopes for at a cookout.

Quick answer: Shape 2 pounds of 80/20 ground chuck into 8 patties about ¾ inch (2 cm) thick with a dimple in the center and chill 15 minutes. Season with salt, pepper and garlic powder, grill over medium-high heat (400 to 450°F / 200 to 230°C) for 4 minutes, flip once and cook 3 to 4 minutes more to 160°F (71°C). Melt cheddar on top, toast the buns and build with burger sauce, lettuce, tomato, onion and pickles.

The secret is in the small things: cold patties, one flip, no pressing, and a good sauce. Our homemade burger sauce takes five minutes and makes these taste like a diner classic.

Why You’ll Love These Backyard Cheeseburgers

Ready in 40 minutes: including the short chill.
Simple seasoning: salt, pepper and garlic powder let the beef shine.
Feeds a crowd: 8 burgers from 2 pounds of beef.
Grill or skillet: works just as well in cast iron.
Make-ahead friendly: freeze raw patties for future cookouts.

Ingredients You’ll Need

See the recipe card for exact amounts. A quick look at the key ingredients:

Ground chuck (80/20): the fat keeps the burgers juicy. Leaner beef dries out on the grill.
Salt, black pepper and garlic powder: added just before grilling.
Cheddar cheese: sliced, so it melts evenly in the last minute.
Brioche or potato buns: soft but sturdy, toasted with a little butter.
Burger sauce: our classic burger sauce is creamy, tangy and a little sweet.
Toppings: green leaf lettuce, ripe tomato, red onion and dill pickle chips.

Hand-formed beef patties with melting cheddar on a charcoal grill

How to Make Backyard Cheeseburgers

Divide the beef into 8 portions of about 4 oz (113 g). Shape into patties about 3/4 inch (2 cm) thick and a little wider than the buns. Press a shallow dimple in the center of each. Chill 15 minutes.
Preheat the grill to medium-high, 400 to 450°F (200 to 230°C), and oil the grates.
Mix the salt, pepper and garlic powder and season both sides of the patties just before grilling.
Grill for 4 minutes without pressing, flip once and grill 3 to 4 minutes more, until the center reaches 160°F (71°C).
Lay a slice of cheddar on each patty for the last minute and close the lid to melt it.
Butter the cut sides of the buns and toast them on the grill for 30 to 60 seconds.
Rest the patties 2 minutes. Spread the buns with burger sauce and build with lettuce, burger, tomato, onion and pickles.

The FoodSafety.gov safe minimum temperature chart lists 160°F (71°C) for ground beef, so an instant-read thermometer is the most reliable way to know your burgers are done.

Tips for the Best Backyard Cheeseburgers

Keep the meat cold: warm fat smears and the patties turn dense. Handle the beef as little as possible.
Press a dimple: it stops the patties from puffing into a dome as they cook.
Season just before grilling: salting too early draws out moisture.
Don’t press with the spatula: it squeezes out the juices.
No grill? Cook the patties in a hot cast-iron skillet for the same time.
Make ahead: stack raw patties between parchment and freeze up to 3 months. Grill from frozen, adding 2 to 3 minutes per side.

What to Serve with Backyard Cheeseburgers

A big pot of cowboy beans is a natural partner at any cookout, along with corn on the cob, potato salad or a crisp green salad. For more grill-night ideas, browse our beef recipes.

Backyard Cheeseburgers FAQ

What is the best beef for cheeseburgers?

Ground chuck with 20 percent fat (80/20) gives the juiciest, most flavorful burgers. Leaner blends like 90/10 tend to dry out on a hot grill.

How long do I grill burgers on each side?

For ¾-inch (2 cm) patties over medium-high heat, grill about 4 minutes on the first side and 3 to 4 minutes on the second, until the center reaches 160°F (71°C).

When should I add the cheese?

Lay the cheese on during the last minute of cooking and close the grill lid so it melts evenly over the patty.

Can I make the patties ahead?

Yes. Shape them up to a day ahead and keep them covered in the fridge, or freeze them between sheets of parchment for up to 3 months.

Classic Backyard Cheeseburgers