Our Juicy Cheeseburger Flavor-Bomb Recipe

As far as food goes, there is nothing a true red, white, and blue American loves more than a juicy, mouth-watering, all-beef cheeseburger. US citizens consume around 50 billion burgers a year and it’s estimated that more than half of that total involves a tasty hunk of gooey, melted cheese.

While there are a few different tales of who actually invented this epicurean delight of the common man, most sources lead to a 16 year-old fry cook named Lionel Steinberger, who worked in his dad’s Pasadena, California Sandwich Shop in 1924. It is said that the young lad accidentally dropped a slab of American cheese onto a sizzling burger and watched it melt and form around the beef patty. The boy took one bite and yelled out for his father to have a try, and thus, and American institution was born.

I don’t think it matters whether you grill or fry your burger, because it’s all a matter of what you like. Now, you can keep it simple and sprinkle a little salt and pepper on those patties, or you can kick-it-up several notches on the dial by adding a few simple ingredients that I guarantee will actually make your burgers way juicier than normal and a whole lot more flavorful! And it’s so easy to make…

Most restaurants that make really tasty burgers will use a couple of different types of chop meat and I do the same. I mix 80% ground chuck and 90% sirloin together to create a nice mix of texture, fat and flavor.

Now just follow below…

Mix in a large bowl: 2 pounds of chop meat (1 pound of 80% chuck and 1 pound of 90% sirloin)

Add 2 eggs . 2 tablespoons of garlic powder . 2 tablespoons of Worcestershire sauce . 2 tablespoons of teriyaki sauce . 2 tablespoons of your favorite hot sauce . a few shakes of black pepper

Now, get your hands in there and mix it up good. This will make six 1/3 lb burgers, and you’ll want them a little thicker because you won’t believe the juiciness that comes out of these bad-boys when you take ‘em off the grill. And of course, pick the cheese you love – I like to use a mix of maybe American and Swiss, or provolone and mozzarella – trust me, there really is no wrong answer. Then choose whatever kind of buns you like – and the toppings never end on my burger-bombs (crispy bacon, onion, lettuce, tomato, mayo, ketchup, dill pickle slices, some crispy onion straws, and heck, I’ll even throw a fried egg on top!) When it comes to a burger bash, I am a serious participant in beefiness!

So… now that you’re starving, well, what are you waiting for? Get to the store and then start cooking!