Monster Burgers

Why You’ll Love This Recipe

I like how quick and simple these burgers are to prepare, yet they taste like something from a gourmet burger joint. The brioche buns add a soft, slightly sweet contrast to the savory patties, while the fresh veggies keep everything balanced. I also enjoy how customizable they are—I can easily add more toppings to make them my own monster creation.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 lb ground beef (20% fat)
4 slices cheddar cheese
4 brioche burger buns
1 cup romaine lettuce, shredded
1 large tomato, sliced
4 tbsp ketchup
4 tbsp mustard
Salt and pepper to taste

Directions

1. Shape the ground beef into four 1-inch thick patties, pressing a small indent in the center of each to prevent puffing.

2. Season patties generously on both sides with salt and pepper.

3. Preheat grill to medium-high heat. Cook patties for 4–5 minutes per side, or until browned and reaching an internal temperature of 160°F.

4. In the last minute of cooking, top each patty with a slice of cheddar cheese and let it melt.

5. Toast brioche buns on the grill until golden.

6. Assemble burgers by layering lettuce, tomato, a cheesy patty, ketchup, and mustard inside each bun.

Servings and Timing

This recipe makes 4 burgers. It takes about 10 minutes to prep and 15 minutes to cook, so I can have them ready in around 25 minutes.

Variations

I sometimes swap cheddar for Swiss, pepper jack, or blue cheese for different flavor profiles. If I want extra indulgence, I add caramelized onions, or avocado slices. For a spicier kick, I spread sriracha mayo or chipotle aioli on the buns.

Storage/Reheating

I store leftover patties in an airtight container in the fridge for up to 3 days. To reheat, I warm them gently in a skillet or oven so they stay juicy. Fully assembled burgers are best eaten fresh, but I keep extra toppings and buns separate for easy next-day assembly.

FAQs

Can I cook these burgers on the stove instead of a grill?

Yes, I use a cast-iron skillet or grill pan over medium-high heat with great results.

How do I keep the burgers juicy?

I avoid pressing down on them while cooking and make sure not to overcook past 160°F.

Can I use lean ground beef?

Yes, but I prefer 20% fat for a juicier, more flavorful burger.

Can I make these burgers with chicken or turkey?

Yes, ground chicken or turkey works—just cook to an internal temperature of 165°F.

What’s the best way to toast brioche buns?

I like to toast them directly on the grill, but a hot skillet works too.

Can I freeze the patties?

Yes, I freeze uncooked patties between parchment paper for up to 2 months.

Can I add seasoning to the patties?

Yes, garlic powder, onion powder, or smoked paprika make great additions.

Can I make these burgers ahead of time?

Yes, I shape the patties ahead and refrigerate them until ready to grill.

What condiments work best besides ketchup and mustard?

I sometimes use barbecue sauce, ranch, or spicy mayo for a flavor twist.

Can I use regular sandwich buns instead of brioche?

Yes, but I love how brioche adds a rich, buttery taste that elevates the burger.

Conclusion

These monster burgers are one of my favorite quick and delicious meals. I love how they combine juicy beef, melty cheese, and fresh toppings inside a soft bun. Whether I serve them at a summer cookout or a cozy weeknight dinner, they always satisfy and bring smiles to the table.