• Lotta Cheese Cheese Burger

    1 vote
    Lotta Cheese Cheese Burger
    Prep: 10 min Cook: 20 min Servings: 4
    by Patti Fisher
    68 recipes
    We got a complaint from some friends that when they go out for burgers the meat is paper thin and the cheese, if you can find any, is tasteless. We had no choice but to say “See you tomorrow, come hungry!” Everyone was happily stuffed and knew they were eating a cheese burger. They may be back again tomorrow. Not only was there 2 slices of Swiss cheese on top of every ½ pound burger. But, Patti mixed lots of shredded cheese in with the meat and seasonings before forming the patties. Really cheesy…in a good way, the Lotta of Cheese Cheese Burger… Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood pellet patio heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…


    • 2lbs. lean ground beef 85/15
    • 2 cups shredded cheese, we used Italian blend
    • 1 Tablespoon Green Mountain Grill Beef Seasoning
    • 1 Tablespoon fresh garlic, minced
    • 8 cheese slices, your favorite
    • Bacon strips, optional (precooked)
    • Condiments of choice
    • Hamburger buns


    1. In a large bowl mix ground beef with shredded cheese and seasonings, then form into four patties. Sometimes we use a press and sometimes not. Both Good… Chill (Burgers hold together better when chilled and go on the hot grill cold) These guys were big so we grilled them for 20 minutes at 400 degrees (205c), 10 minutes per side with a quarter turn at 5 minutes for those nice flavor bars as I call them.
    2. Add the cheese and bacon the last 5 minutes of your cook. I like to pull my burgers at 160 degrees (71c). Keep in mind that they will continue cooking for another 5 to 10 degrees after you pull it off the grill. U.S.D.A. safe for all ground meat is 165 degrees (74c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
    3. Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

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