Best 9 Grilled Baby Cheeseburgers Recipes

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Calling all burger enthusiasts! Prepare to tantalize your taste buds with our delectable Grilled Baby Cheeseburgers, a symphony of flavors that will leave you craving more. These miniature burgers are not just any ordinary burgers; they're juicy, flavorful, and packed with cheesy goodness.

In this comprehensive guide, you'll discover two irresistible recipes: the Classic Grilled Baby Cheeseburger and the mouthwatering Bacon-Wrapped Grilled Baby Cheeseburger. Both recipes are crafted with fresh, high-quality ingredients, ensuring a burger experience that's nothing short of exceptional.

Our journey begins with the Classic Grilled Baby Cheeseburger, a timeless favorite that never fails to please. We'll guide you through the art of selecting the perfect ground beef, shaping the patties to perfection, and grilling them to achieve that perfect sear. The melted cheese, oozing over the savory patty, adds a touch of richness that will have you savoring every bite.

For those who crave a more adventurous flavor profile, the Bacon-Wrapped Grilled Baby Cheeseburger is your perfect match. Imagine the crispy, smoky bacon encasing the juicy patty, creating a harmonious blend of textures and flavors. We'll show you how to wrap the bacon expertly, ensuring it stays intact during grilling. The result is a burger that's not just a meal; it's an experience.

Accompanying these exceptional recipes, you'll find a treasure trove of tips and tricks to elevate your burger-making skills. From choosing the right cheese to mastering the art of grilling, we've got you covered. We'll also share our secrets for creating a mouthwatering burger sauce that will take your taste buds on a joyful ride.

So, gather your ingredients, fire up your grill, and embark on a culinary adventure with our Grilled Baby Cheeseburgers. Whether you're a seasoned grill master or just starting your grilling journey, these recipes will guide you towards burger perfection. Prepare to indulge in a flavor sensation that will leave you utterly satisfied.

Let's cook with our recipes!

GRILLED CHEESE PATTY MELTS



Grilled Cheese Patty Melts image

This mouthwatering meal combines the comfort of a grilled cheese sandwich with the deliciousness of a cheeseburger into a juicy, satisfying patty melt.

Provided by Laura

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 35m

Yield 3

Number Of Ingredients 7

1 pound 85% lean ground beef
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon finely chopped garlic
1 tablespoon Worcestershire sauce
1 teaspoon Montreal-style steak seasoning
6 slices white bread
6 slices Colby-Jack cheese

Steps:

  • Combine ground beef, parsley, garlic, Worcestershire sauce, and steak seasoning in a bowl; mix until thoroughly combined. Form into 3 evenly-sized patties.
  • Warm a nonstick griddle over medium heat. Place burgers onto the warm griddle and cook to desired doneness, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Remove burgers and set aside.
  • Warm a second griddle over medium heat. Butter 1 side of each bread slice. Place a slice of bread onto the griddle, butter-side down. Add a slice of cheese, a burger, and a second slice of cheese. Top with another slice of bread, butter-side up. Repeat with remaining burgers.
  • Cook until bread is golden brown on the bottom, 3 to 5 minutes. Flip and cook until the other side is golden brown and cheese is melted, 3 to 5 minutes more.

Nutrition Facts : Calories 652.8 calories, Carbohydrate 29.1 g, Cholesterol 162.9 mg, Fat 37.6 g, Fiber 1.4 g, Protein 47.8 g, SaturatedFat 20.1 g, Sodium 1242.4 mg, Sugar 2.8 g

JUICY GRILLED CHEESEBURGERS



Juicy Grilled Cheeseburgers image

These quarter-pounders are lightened up with 90-percent lean beef and a mere half-ounce of Cheddar, and they're served on wholesome whole wheat English muffins.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Canola oil or nonstick grilling cooking spray, for oiling the grates
1 medium red onion, thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons ketchup
2 tablespoons yellow mustard
4 whole wheat English muffins, split
1 medium ripe tomato, cored and cut into 4 thick slices
1 pound 90-percent lean ground beef
2 ounces 50-percent reduced-fat sharp Cheddar, grated (about 1/2 cup)
Pickles, for serving, optional

Steps:

  • Heat a grill to medium-high direct heat and lightly oil the grates using a paper towel soaked in canola oil or nonstick grilling cooking spray.
  • Spread a 16-inch-long piece of nonstick aluminum foil on a cutting board (or mist a piece of regular aluminum foil with nonstick cooking spray). Top with the onions, 1/4 teaspoon each salt and pepper and 1 tablespoon water. Bring two sides of the foil together, fold over twice to create a seal and then seal the remaining two ends. Put on the grill and cook for 12 minutes, flipping once. The onions should be tender with only a bit of charring. Carefully open the top of the foil to let all the steam out and continue to cook the onions, tossing, until browned and lightly charred, 3 minutes longer. Remove from the heat.
  • While the onions cook, mix the ketchup and mustard together in a small bowl. Season with pepper and set aside.
  • Lightly toast the English muffins on the grill and place one top and bottom on each of 4 plates. Spread some of the ketchup sauce on the bottom half of each muffin and top with a slice of tomato.
  • Divide the beef into 4 patties about 4 inches in diameter and just under 1/2-inch thick. Sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the burgers on the grill. Cook until the edges of the burgers are browning, 3 to 5 minutes, and then flip. Brush the burgers with the remaining ketchup sauce and evenly top with the shredded cheese. Cover the burgers with the grill lid or a large heatproof bowl and continue to cook until the cheese has melted and the burgers are still a bit pink on the inside, about 3 minutes more.
  • Put one burger on top of the assembled muffin bottom and top with some of the grilled onions and the top of the muffin. Serve with pickles if desired.

GRILLED BABY BURGERS



Grilled Baby Burgers image

Seasonings, cheese, tomatoes and pickles give bite-sized burgers big flavor. Make them in 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 16

Number Of Ingredients 10

1 lb lean (at least 80%) ground beef
2 teaspoons dried minced onion
1 teaspoon parsley flakes
3/4 teaspoon seasoned salt
4 slices (1 oz each) American cheese, cut into quarters
8 slices white bread, toasted, crusts trimmed, cut into quarters
16 thin slices plum (Roma) tomatoes (2 small), if desired
16 thin hamburger-style dill pickle slices, if desired
Ketchup, if desired
Mustard, if desired

Steps:

  • Heat gas or charcoal grill. In medium bowl, mix beef, onion, parsley and seasoned salt. Divide into 16 portions. Shape each portion into a ball and flatten to 1/2-inch-thick patty, about 1 1/2 inches in diameter. On each of 4 (12-inch) metal skewers, thread 4 patties horizontally, leaving space between each.
  • Place patties on grill. Cover grill; cook over medium heat 8 to 10 minutes, turning once, until patties are no longer pink in center (160°F).
  • Top each burger with cheese piece. Place each burger on toast square. Top with tomato slice and another toast square. Place pickle slice on top; spear with toothpick to hold layers together. Serve with ketchup and mustard for dipping.

Nutrition Facts : Calories 110, Carbohydrate 7 g, Cholesterol 25 mg, Fiber 0 g, Protein 8 g, SaturatedFat 2 1/2 g, ServingSize 1 Burger, Sodium 270 mg, Sugar 0 g, TransFat 0 g

GRILLED BABY CHEESEBURGERS



Grilled Baby Cheeseburgers image

These cute little appetizer burgers can be mixed and shaped ahead of time. Just cover and chill them until you are ready to grill. Chose your plum tomatoes small enough to be about the same size as the quarter slice of bread and your baby burgers.

Provided by Karen From Colorado

Categories     Cheese

Time 30m

Yield 16 serving(s)

Number Of Ingredients 8

1 lb lean ground beef
2 teaspoons minced dried onion
1 teaspoon parsley flakes
3/4 teaspoon seasoning salt
4 slices cheese, cut into quarters
8 slices white bread, toasted and crusts trimmed, cut into quarters
2 small plum tomatoes, cut into thin slices (Roma)
16 dill pickle slices, thinly sliced

Steps:

  • Heat gas or charcoal grill.
  • Mix together the beef, onion, parsley and salt.
  • Divide into 16 portions.
  • Shape each portion into a ball and flatten to a 1/2 inch thick patty about 1 1/2 inches in diameter.
  • Thread 4 patties horizontally on metal skewers, leaving space between each one. (I have found that using 2 skewers works better then one. Thread them the opposite ways to make turning them over easier if you need to turn them.).
  • Place patties on the grill; cover and cook 8 to 10 minutes (turning once if necessary) or until no longer pink in the middle.
  • Top each patty with a piece of cheese.
  • Place each patty on a quarter piece of the toasted bread.
  • Top the burgers with a pickle slice, a tomato slice and another toast square.
  • Spear burgers with a toothpick to hold all the layers together.
  • Serve with ketchup, mustard, mayo and thousand island salad dressing for dipping.

GRILLED CHEESEBURGERS



Grilled Cheeseburgers image

Choose American or Cheddar cheese for these absolutely classic burgers.

Provided by Food Network Kitchen

Time 25m

Yield 6

Number Of Ingredients 6

2 1/2 pounds ground beef
Kosher salt and freshly ground black pepper
Vegetable oil, for the grill grates and buns
6 slices American or Cheddar cheese
6 seeded hamburger buns, split
Lettuce leaves, tomato slices, red onion slices, ketchup and mustard, for serving

Steps:

  • Prepare a grill for medium heat. Divide the ground beef into 6 even pieces and shape each into a 1-inch-thick patty. Press in the center of each patty so it is slightly thinner than the edges. Sprinkle generously on both sides with salt and pepper. Lightly oil the grill grates.
  • Grill the burgers, flipping once, until well browned and medium rare, 6 to 7 minutes per side, topping with a slice of cheese in the last few minutes of grilling. Lightly brush the buns with oil and grill until lightly toasted. Put the burgers on the bottom buns and top with the lettuce, tomato, onions and top buns. Serve with ketchup and mustard on the side.

PERFECT GRILLED BURGERS



Perfect Grilled Burgers image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Steps:

  • Preheat a grill to medium high. Form ground beef (preferably chuck) into 6-ounce patties and make an indentation in each. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. For cheeseburgers, top with 2 slices cheese during the last minute of cooking; cover the grill to melt.

PORTOBELLO MUSHROOM CHEESEBURGERS



Portobello Mushroom Cheeseburgers image

Large portobello mushrooms are perfect burger material, just the right size for a meaty and satisfying meal. I like them best with Gruyère cheese on top.

Provided by Martha Rose Shulman

Categories     dinner, easy, weekday, burgers, main course

Time 1h

Yield Serves 4

Number Of Ingredients 10

1 tablespoon red wine vinegar or sherry vinegar
Salt
freshly ground pepper to taste
1 garlic clove, green shoot removed, minced or pureed
3 tablespoons extra virgin olive oil
4 large portobello mushrooms, stems removed
1 6-ounce bag baby spinach
4 1/2-ounce slices cheddar or Gruyère cheese
Whole grain hamburger buns and the condiments of your choice
condiments of your choice

Steps:

  • Whisk together the vinegar, salt, pepper, garlic and olive oil. Toss with the mushroom caps in a wide bowl. Rub the marinade over the tops of the mushroom caps and place them on a baking sheet, rounded side up. Let sit for 15 minutes. Don't rinse the bowl, because you'll use any oil and vinegar residue to dress the spinach.
  • Bring a large pot of water to a boil, salt generously and blanch the spinach for 20 seconds. Transfer to a bowl of ice water, drain and squeeze dry. Chop coarsely and toss in the bowl with the residue of the marinade. Set aside.
  • Prepare a medium-hot grill, heat a heavy skillet over medium-high heat, or preheat an electric grill or panini pan on medium-high. Season the mushrooms as desired with salt and pepper. Place the mushrooms on the hot grill or pan, rounded side down. Cook them for about 6 to 8 minutes, depending on the thickness, until lightly browned, and moist. Turn over and cook for another 6 minutes. Turn over for a minute to reheat the top, then flip back over and place the cheese on top. Continue to cook until the cheese melts. If using a panini grill, cook 6 to 8 minutes. Open the grill and place the cheese on top. Wait for it to melt. Place a mound of spinach on the bottom half of each hamburger bun and place the mushrooms, rounded side up, on top of the spinach. Top with your choice of condiments and serve.

GRILLED BURGERS



Grilled Burgers image

Sour cream makes these burgers delightfully moist, and thyme and black pepper give them zip. These sandwiches are a terrific taste of summer served with tall glasses of lemonade or iced tea. -Jesse & Anne Foust, Bluefield, West Virginia

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 8

1/4 cup sour cream
2 teaspoons dried parsley flakes
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
2-1/2 pounds ground beef
10 hamburger buns, split
Optional: Cheese, lettuce leaves, sliced tomato, pickles, sliced onion, ketchup and mayonnaise

Steps:

  • In a large bowl, combine the first 5 ingredients; add beef and mix gently. Shape into 10 patties. , Grill, uncovered, over medium heat for 4-5 minutes on each side or until meat is no longer pink. Serve on buns with desired toppings.

Nutrition Facts : Calories 358 calories, Fat 17g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 534mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.

GRILLED CHEESE BUN BURGERS



Grilled Cheese Bun Burgers image

My husband loves both my grilled cheese and my iron-skillet burgers, so I decided to combine them in this grilled cheese bun burger. He said it was the best meal he ever ate. -Lisa Allen, Joppa, Alabama

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 11

1 pound lean ground beef (90% lean)
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon liquid smoke, optional
1 tablespoon olive oil
5 tablespoons butter, softened, divided
1 large onion, thinly sliced
16 slices American cheese
16 slices sandwich bread

Steps:

  • In a large bowl, combine beef, Worcestershire sauce, garlic powder, salt, pepper and liquid smoke if desired, mixing lightly but thoroughly. Shape into four 4-in. square patties., In a large nonstick skillet, cook burgers in oil over medium heat until a thermometer reads 160°, 4-5 minutes on each side. Remove and keep warm., In the same skillet, heat 1 tablespoon butter over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Remove and keep warm. Place cheese on 8 bread slices; top with remaining bread. Spread outsides of sandwiches with remaining 4 tablespoons butter. , In the same skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 1-2 minutes on each side. Top 4 sandwiches with burgers and onions. Top with remaining sandwiches.

Nutrition Facts : Calories 900 calories, Fat 50g fat (27g saturated fat), Cholesterol 129mg cholesterol, Sodium 1954mg sodium, Carbohydrate 56g carbohydrate (12g sugars, Fiber 3g fiber), Protein 47g protein.

Tips:

  • Use high-quality ground beef: Opt for ground chuck or sirloin for a juicy and flavorful burger.
  • Season the beef patties generously: Use a combination of salt, pepper, garlic powder, and onion powder for a classic flavor profile.
  • Don't overwork the beef patties: Overworking the beef will make the burgers tough and dense. Mix the ingredients together gently just until combined.
  • Form the beef patties into thin patties: This will help them cook evenly and prevent them from becoming dry.
  • Use a hot grill: A hot grill will sear the outside of the burgers and lock in the juices.
  • Cook the burgers over medium heat: This will help them cook evenly without burning.
  • Flip the burgers only once: Flipping the burgers too often will release the juices and make them dry.
  • Use a meat thermometer to ensure the burgers are cooked to your desired doneness: The internal temperature should be 160°F for medium-rare, 165°F for medium, and 170°F for well-done.
  • Let the burgers rest before serving: This will help the juices redistribute throughout the burgers, making them more tender and juicy.

Conclusion:

Grilled baby cheeseburgers are a delicious and easy-to-make meal that is perfect for a summer cookout. By following these tips, you can make sure your burgers are juicy, flavorful, and cooked to perfection. Serve them on a bun with your favorite toppings, and enjoy!

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