Hamburger grilled on a charcoal grill with cheese and bacon makes for an "All American Grilled Cheeseburger"

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All American Grilled Cheeseburger Recipe

WHAT MALCOM USED IN THIS RECIPE:
- Weber Kettle Grill - [ Ссылка ]
- Killer Hogs AP Seasoning [ Ссылка ]
- Burger Press [ Ссылка ]
- Killer Hogs Steak Rub [ Ссылка ]
- Tumbleweed Fire Starters [ Ссылка ]

Sometimes you just need a good burger and this is one of my go-to recipes for a classic, American style cheeseburger. There’s nothing fancy here - I use 80/20 ground chuck, a good fire, some seasoning, and my favorite burger toppings to create this master piece.

I’m not sure what grill I used to cook my first burger but if I was a betting man, I’d say that it was a Weber grill. I would guess the classic 22” Weber kettle has cooked more burgers than any other grill in America, but you don’t have to own a Weber to cook a good burger. Any grill will do the job but I do recommend setting it up for a 2 zone fire. That way you have a hot zone and a cool zone just incase those burgers start flaring up.

Once you have the grill ready the burger cooking part is easy. Divide 1lb of ground chuck into four portions and patty it out. I do like to season the meat before forming the patty to add flavor to the inside of the meat with KillerHogs AP Seasoning [ Ссылка ] ; and I also season the outside with a corse seasoning like my Killer Hogs Steak Rub [ Ссылка ] . You can use any burger seasoning or simply go with salt and pepper.

To grill the burgers place each patty on the cool side of the grill first - here’s a little tip - use your thumb to make an indention in the center of each burger and place a pat of burger in the thumb print (it’ll make them juicy).

Set a timer for 6 minutes on the first side (after 3 minutes I move them closer to the direct heat side). Flip the burgers over and repeat -starting them a little away from the coals and then moving them closer so you get some flame action. After 12 total minutes the burgers should be about medium internally (you can cook them as long or as little as you desire). Right before taking them off the grill - like 30 seconds - add a slice of American Cheese to each burger.

To build my classic American Burger I start with a toasted sesame seed bun. Slather it with mayo then a squeeze or two of mustard; layer on green leaf lettuce, sliced ripe tomato, and dill pickles; add the burger and top it with 2 strips of crispy bacon followed by the top bun slathered with more mayo of course. There you have it - my all time favorite - All American Grilled Cheeseburger Recipe

All American Grilled Cheeseburger Recipe Ingredients:
- 1lb 80/20 ground chuck
- 1 teaspoon Killer Hogs AP Seasoning
- 1 Tablespoon Killer Hogs Steak Rub
- 4 pats of salted butter
- 8 strips of bacon cooked
- 4 sesame seed hamburger buns - toasted
- Lettuce, sliced tomatoes, Pickles, Mayo, and Mustard

Directions:
1. Prepare Weber kettle style grill for 2 zone cooking - hot coals on one side and cool zone on the opposite side.
2. Season the ground chuck with AP Seasoning and divide into 4 portions forming each into a ball. Place each ball of ground chuck on a burger press (or form into a patty by hand)
3. Season each burger patty with steak seasoning on both sides. Make an indention in the center of each patty and place a pat of butter in the depressions.
4. Place the burgers on the grill grate on the cool side at first. After 3 minutes move them a little closer to the fire but not directly over. Flip each patty after 6 minutes and repeat the process until the reach your desired doneness (mine is medium which is about 12 total min cook time)
5. Place a slice of cheese over each burger right at the end and let it melt for 30 seconds before removing the burgers from the grill.
6. To build the burgers start with a toasted sesame see bun slathered with mayo and a little mustard on the bottom bun. Add your favorite burger toppings mine are: lettuce, sliced tomato, and hamburger style dill pickle slices. Place the burger patty on top and finally the top half of the bun slathered with a little extra mayo.

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