The Perfect Cheeseburger

Grilling the perfect burger comes down to the freshness of your ingredients. Using freshly ground beef and freshly sliced toppings ensures a flavor profile that pops. The pellet wood notes that the Memphis brings to burgers will wow anyone lucky enough to have a bite.


  • 2 lbs of freshly ground beef chuck
  • 1 tomato - thinly sliced
  • 1 onion - thinly sliced
  • Iceberg lettuce - thinly shredded
  • 1 Pickle - thinly sliced
  • Hamburger egg buns
  • Extra sharp aged cheddar


  1. The absolute best burger starts with freshly ground beef chuck. We bought our beef right from the butcher but you can also grind your beef at home if you have a meat grinder.
  2. Separate your meat into four 8 oz chunks and form them into patties using your thumb and middle finger to maintain your sides, while using your other hand to flatten the burger to preference.
  3. Salt and pepper your patties and let the seasonings set in like you would with a steak.
  4. With the direct flame insert on, set your grill to the Direct Flame Mode's lowest setting and arrange your burgers over the fire. You will know when to flip them when you see the sides start to brown.
  5. When to take your burgers off the grill is based off of personal preference for doneness. A great way to check that is through the meat's internal temperature. A good medium-rare to medium burger ranges from an internal temperature of 130 - 140 degrees Fahrenheit.
  6. Take your Memphis' temperature down to around 250, add thin slices of extra sharp aged cheddar, and wait for them to melt. We find this cheese melts nicely, like American cheese, but has an immense amount of flavor (cheese is optional, but very tasty).
  7. For toppings, personal preference is, again, key. What we do recommend is that with burger toppings, thinner is better. Thin toppings layered together are much less likely to slip off of the burger when you're eating it.
  8. Lastly, toast your favorite kind of bun (we prefer egg buns) and add your patty and all your toppings.

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