Inside-Out Cheeseburgers

By Steven Raichlen

Updated Oct. 10, 2023

Inside-Out Cheeseburgers
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
3(194)
Comments
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The perfect burger is every griller’s aspiration and challenge: luscious, smoky and charred on the outside, moist and tender on the inside. That ideal is a challenge, because cooking the burger to a safe internal temperature of 160 degrees, as recommended by the USDA, generally yields meat that many might consider overcooked. The solution involves turning a cheeseburger inside out: Instead of laying a slice of cheese on top, you fold grated cheese into the ground beef. The cheese melts, keeping the meat moist. The other secret is to choose a richly flavored ground beef (ideally from the chuck, or a mixture of chuck, short ribs and brisket) with a relatively high fat content (15 to 20 percent). For best results, don’t forget to grill the bun.

Featured in: 5 Dishes Everyone Should Know How to Grill

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Ingredients

Yield:4 burgers
  • 2pounds chilled ground beef (ideally 15 to 20 percent fat)
  • 8ounces aged provolone, sharp Cheddar or pepper Jack, coarsely grated
  • Neutral oil, as needed
  • Kosher salt and freshly ground black pepper
  • 4brioche hamburger buns
  • Condiments (such as mayonnaise, mustard, ketchup, Sriracha, etc.)
  • Lettuce leaves
  • Sliced tomatoes
  • Thinly sliced onions
  • Sliced pickles
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Combine the ground beef and cheese in a bowl and mix with a wooden spoon. Rinse your hands under cold water. Form the mixture into 4 burgers, each about 1-inch thick, and use your thumb to form a slight depression in the center of each. Place the burgers on a platter or small baking sheet lined with plastic wrap and refrigerate until ready to grill.

  2. Step 2

    Light your grill and heat to high. Brush or scrape the grill grate clean. To oil your grate, fold a paper towel into a tight pad. Dip it in a small bowl of oil, and, holding it at the end of your grill tongs, draw it over the bars of the grate.

  3. Step 3

    Just before grilling, season the burgers on both sides with salt and pepper. Arrange the burgers on the grate, cover with grill lid and cook for 1½ to 2 minutes then, using a metal spatula, rotate each burger a quarter turn (this will help them cook more evenly). Cook until sizzling and browned on the bottom, 1½ to 2 minutes longer. Flip the burgers and cook the other side the same way, with lid closed. To test for doneness, insert the probe of an instant-read thermometer through the side of the burger; you’re looking for a safe temperature of 160 degrees.

  4. Step 4

    Meanwhile, open the buns and toast the cut sides on the grill as well, about 1 minute. (Watch carefully.)

  5. Step 5

    Assemble the burgers: Slather the buns with your favorite condiments. Place a lettuce leaf on the bottom. (This keeps the meat juices from making the bun soggy.) Add the burger, tomatoes, onions, pickles and, finally, the top bun.

Ratings

3 out of 5
194 user ratings
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Comments

Picky in DC

Most people would consider a burger at 160 overcooked because a burger cooked to 160 is overcooked. Buy high quality meat, and it should be safe. Even better, grind it yourself.

John

When grilling burgers I add pulverized onion to the ground beef before forming into patties. Liquidize a cup or so of chopped raw onion in a food processor or blender then add to the meat. It does soften the texture of the ground meat which makes the patties a little ‘floppy’ but the liquid cooks off while grilling and the onion definitely adds flavor.

Henry

We add onion soup mix as seasoning in addition to the cheese... yum !

Meaux

Sure, I could grind my own short ribs, or get the meat from my local high end butcher, BUT For a quick and easy Tusday night treat with 80/20 beef from Whole Foods, these were delicious. No problems with meat being overworked for the 15 seconds it took to incorporate the cheese. Served w/grilled jalepenos and kimchi. Will definitely make again

Deb

Used 5 oz. If meat and two oz of Monterey Jack cheese. Very good.

Bette Sullivan

I grilled these today for our 4th of July dinner and they were a huge hit. I used half cheddar and half pepper Jack. Instead of covering the bottom buns with lettuce, I laid slices of American cheese on them as soon as they came off the griddle. This is NOT a Jucy Lucy as stated previously. A Jucy Lucy is made by sealing a slice of cheese between two burger patties so that after cooking when you take a bite, molten cheese oozes out of the middle. (And yes, "Jucy" is spelled correctly.)

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