Jesse Kelly’s Cheeseburger Recipe

Intro

There are burgers… and then there are burgers that stay in your memory. The kind that drip down your fingers, make you close your eyes on the first bite, and instantly demand a second. 

The first time I tried recreating Jesse Kelly’s Cheeseburger Recipe, I wasn’t expecting anything life-changing. I just wanted a really good cheeseburger. What I got was juicy, beefy perfection layered with melty cheese, toasted buns, and just the right balance of crunch and sauce.

As a female chef who spends a lot of time in her kitchen testing flavors and textures, I can tell you this: simplicity done right is powerful. This burger isn’t overloaded with trendy toppings or complicated sauces. 

It’s about quality beef, proper seasoning, a good sear, and letting each ingredient shine.

If you love classic American comfort food and want to master a burger that tastes like it came from a backyard cookout champion, you’re going to love this.

Equipment List

You don’t need fancy tools to make a legendary burger. In fact, I prefer keeping it simple.

• Large cast iron skillet or heavy-bottomed pan
• Spatula (metal works best for scraping and flipping)
• Mixing bowl
• Measuring spoons
• Small saucepan (optional for sauce)
• Cutting board
• Sharp knife
• Tongs

A cast iron skillet is my favorite because it holds heat beautifully and gives you that deep golden crust.

Ingredients

For the Burger Patties

• 1 ½ pounds ground beef (80/20 for best flavor and juiciness)
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

For Assembly

• 4 brioche burger buns
• 4 slices sharp cheddar cheese
• 1 cup shredded iceberg lettuce
• 1 large tomato, sliced
• ½ red onion, thinly sliced
• 8 pickle slices
• 2 tablespoons butter (for toasting buns)

Optional Burger Sauce

• ½ cup mayonnaise
• 1 tablespoon ketchup
• 1 teaspoon yellow mustard
• 1 teaspoon pickle juice
• ¼ teaspoon smoked paprika

Simple ingredients. But together? Magic.

Instructions (Step by Step)

Step 1: Prepare the Patties

In a large bowl, gently combine ground beef with salt, pepper, garlic powder, and onion powder. Don’t overmix. Overworking the meat makes tough burgers, and we want juicy tenderness.

Divide the beef into four equal portions. Shape each into a patty slightly larger than your bun, pressing a small indentation in the center with your thumb. This prevents the burger from puffing up in the middle.

Step 2: Toast the Buns

Slice your brioche buns in half. Spread a thin layer of butter on the cut sides and toast them in a skillet over medium heat until golden brown. This step adds flavor and prevents soggy buns.

Set aside.

Step 3: Cook the Burgers

Heat your cast iron skillet over medium-high heat until very hot. Place the patties in the skillet and let them cook undisturbed for 3–4 minutes. Don’t press them down. Let that crust form.

Flip and cook another 3–4 minutes for medium doneness. During the last minute, place a slice of cheddar cheese on each patty and cover briefly to melt.

The smell at this stage? Pure heaven.

Step 4: Make the Sauce (Optional but Recommended)

In a small bowl, mix mayonnaise, ketchup, mustard, pickle juice, and smoked paprika until smooth. Taste and adjust if needed.

Step 5: Assemble the Burger

Spread sauce on the bottom bun. Add the cheesy patty, then lettuce, tomato, onion, and pickles. Finish with the top bun.

Press gently. Take a breath. Then take a bite.

Why 80/20 Ground Beef Matters

I cannot stress this enough. Fat equals flavor. An 80/20 blend means 80% lean meat and 20% fat. That fat melts as the burger cooks, creating juiciness and that unmistakable beefy taste.

If you go too lean, you’ll get dry burgers. And nobody wants that.

Flavor Profile: What Makes This Burger Special?

Jesse Kelly’s Cheeseburger Recipe focuses on balance.

The beef is rich and savory. The cheddar adds sharp creaminess. The brioche bun gives slight sweetness. The lettuce and onion bring crunch. The pickles add tang. The sauce ties it all together.

Every bite has contrast. That’s what keeps you going back for more.

My Personal Burger Secrets

As someone who has made more burgers than I can count, here are my golden rules:

1. Always start with cold beef.
2. Don’t over-season. Let the meat shine.
3. Preheat your pan properly.
4. Rest burgers for 2–3 minutes before serving.
5. Toast your buns. Always.

These small steps elevate everything.

Variations to Try

Double Stack Version

Make two thinner patties instead of one thick one. Double the cheese. It’s indulgent and completely worth it.

Spicy Kick

Add sliced jalapeños and a dash of hot sauce to the burger sauce.

Mushroom Swiss

Sauté mushrooms in butter and top with Swiss cheese instead of cheddar.

BBQ Style

Brush patties lightly with BBQ sauce in the final minute of cooking and top with crispy onion strings.

How to Cook on a Grill Instead

Preheat grill to medium-high. Oil grates lightly. Grill patties 4–5 minutes per side. Add cheese during the last minute and close lid to melt.

Grilling adds smoky flavor that’s absolutely delicious.

Best Side Dishes

A great burger deserves great sides.

• Crispy French fries
• Sweet potato wedges
• Classic coleslaw
• Potato salad
• Onion rings

For drinks? I love iced tea or a cold soda.

Storage and Reheating

Cooked patties can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat gently in a skillet over low heat. Avoid microwaving too long, or the meat can dry out.

Buns are best fresh.

Common Mistakes to Avoid

Overmixing meat. Pressing patties while cooking. Using lean beef. Skipping bun toasting. Overcooking.

Each one can affect texture and flavor.

Why This Recipe Feels Like a Classic

Jesse Kelly’s Cheeseburger Recipe isn’t flashy. It’s not stacked ten inches high or dripping with experimental sauces. It’s honest, bold, and nostalgic.

It reminds me of summer evenings, backyard grills, and the joy of simple food done well. As a woman who believes cooking is about connection, I love recipes that bring people together around a table.

There’s something beautiful about a meal you can hold in your hands and enjoy without ceremony.

Frequently Asked Questions

Can I use ground turkey instead?

Yes, but it will change the flavor and texture. Add a little olive oil to keep it moist.

What cheese works best?

Sharp cheddar melts beautifully and adds flavor. American cheese melts smoother if you prefer that texture.

Can I prep ahead?

Yes. Form patties and store them covered in the fridge for up to 24 hours.

Final Thoughts

If you’re searching for a burger that feels timeless and satisfying, Jesse Kelly’s Cheeseburger Recipe delivers every single time. It’s juicy, flavorful, balanced, and incredibly comforting.

Cooking doesn’t have to be complicated to be impressive. Sometimes all you need is good beef, melted cheese, and a warm toasted bun.

Make it once, and it might just become your go-to burger recipe forever.