• Prep time: 20 minutes
  • Grilling time: 9-11 minutes


  • 1½ pounds ground chuck (80% lean)
  • ½ cup finely chopped yellow onion
  • 1 teaspoon kosher salt
  • ¾ teaspoon granulated garlic
  • ½ teaspoon freshly ground black pepper
  • 4 slices cheddar cheese, stacked and quartered to make 4 blocks, each about 1¼ inches square and ½ inch thick
  • 4 hamburger buns, split
  • Ketchup or Sweet and Spicy Tomato Chutney


  1. Mix the patty ingredients, and then gently form eight patties of equal size, each about L inch thick. Place four patties on a work surface and center a cheese block on top of each. Center the remaining four patties over the top and press down until each double patty is about 1 inch thick. Pinch the edges together tightly to seal the cheese inside. Refrigerate the patties until ready to grill.
  2. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
  3. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 9 to 11 minutes, turning once (don't worry if a little cheese leaks out). During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat.
  4. Build each burger on a bun with a patty and ketchup or chutney. Serve warm.

©2014 Weber-Stephen Products LLC. Recipe from Weber's Big Book of Burgers™ by Jamie Purviance. Used with permission.