It’s national cheeseburger day & it’s also the last week of summer. Celebrate this glorious day & these last few days of summer by throwing a couple of burgers on the grill. Burgers have always been my favorite food & grilling them over charcoal on a Weber grill is just a taste that cannot be beat! Fight me over it. Due to this burger obsession of mine, I consider myself a burger aficionado. I have a very specific way to make burgers, so even though a good ole cheeseburger is something most people know how to make, I suggest you read on to learn my burger secrets.
- 1 pound Ground Chuck (I make 3 big burger patties from this amount.)
- Dash of Salt
- Dash of Pepper
- Burger Buns (I used brioche buns.)
- 2 T of Melted Butter
- Cheese (I used sliced muenster & sliced quesadilla cheese.)
- Sliced Tomatoes
- Condiments of your choice (I use the standard ketchup & mustard.)
- Prep your grill. We use an electric starter, so we create a pyramid of coals on top of the starter, plug the starter in & heat until the coals are ready.
- Place the grill over the coals & heat for a few minutes. Once the grill is properly heated, rub oil onto the grill by using tongs & a paper towel soaked in oil. This helps prevent the meat from sticking to the grill.
- While the grill is heating, form your burgers. Split up the meat into portions & roll the meat into balls between your hands. Mash down the balls & use your thumbs to make an indent in the center of each burger. This will make sure the meat doesn’t raise in the center while cooking.
- Season both sides of each burger with salt & pepper.
- Once the grill is hot place the burgers on the perimeter of the grill & cover.
- Cook for 10 minutes & flip the burgers to cook for another 10 minutes covered.
- While the burgers are cooking, brush your buns with melted butter.
- Uncover the grill & add cheese to the top of the burgers. Place the buttered buns on the grill & cover again. Cook for a few minutes.
- The burgers are done when the cheese is melted & the buns are toasted. Remove them all from the grill.
- Garnish your burgers with sliced tomatoes, basil & add your condiments.
- Using ground chuck is the most important step. Don’t use ground beef, it has too much fat & ground round doesn’t have enough fat. Don’t buy a nice steak & ask the butcher to grind it up. That’s a waste of a good steak & it doesn’t have enough of that good good flavor that a burger needs.
- Also, buy high-quality meat. I suggest buying your ground chuck from an independent butcher. There is such a marked difference in taste between butcher meat & grocery store meat. If you buy the right type of meat you don’t need to season it to death. You want to taste the meat, which leads me to…
- Taste the meat & the heat, sorry Hank Hill, but the heat tastes good. I was raised using Weber grills. Charcoal is the only way to go & no one can tell me differently.
- When forming your burgers it’s important to not handle them too much or too little. If you handle them too much the meat can get tough & if you don’t handle them enough the meat will fall apart. It’s a delicate balance that comes with experience. Luckily getting that experience leads to a lot of burger eating!
- I only season my burgers with salt & pepper. I happily season everything else with my homegrown herbs like oregano, basil, thyme, a powdery cloud of chili powder, onion powder, paprika & my homegrown garlic. However, as a burger purist, I cringe at the thought of ruining that perfect burger taste by smothering it with outside flavors. Bring out the flavor of meat, don’t cover the flavor.
- I cook my burgers to medium to get the best juicy taste a burger has to offer.
- Butter & toast your buns, don’t skip this step. Nothing is worse than biting into a hot burger & a cold bun.
It seems like everyone who has ever grown tomatoes knows just how mouth-wateringly good a grilled burger tastes topped with a homegrown tomato. But you really take it to the next level when you add homegrown basil to the mix. It’s like manna sent straight down from heaven. I discovered this last year when the lettuce in my garden bolted from the heat & I saw the basil just sitting there. I thought it was worth a try & bam the basil burger obsession set in. You absolutely need to try this. Seriously, it will change your food life.
I am known for my burger obsession. I was one of those kids that only ordered burgers from restaurants & I did not like going to places that didn’t have burgers. I have gotten a little better as an adult, emphasis on the word “little”. I will go to restaurants without burgers now & shockingly I am perfectly content eating non-burger foods at those places. However, I still have a hard time not ordering a burger when I see it on a menu. Burgers really just have such a pull on me, I can’t help it! So, when I say that I’m burger obsessed I mean it. Change your burger life, follow my tips!
Like this recipe? Check out what else I basil up: pesto, pizza & basil limeade with strawberries.
2 thoughts on “Mouthwateringly Good Grilled Cheeseburgers with Homegrown Tomatoes & Basil Recipe”
Looks so good! GOTTA toast those buns.
LikeLiked by 1 person
Thank you! You really gotta.