Grilled Cheeseburgers Without a Grill!

These taste amazing, and are juicy and wonderful with a huge beefy flavor even when cooked well-done and can made indoors on the stove. The onions have a great onion taste and aren’t greasy because they’re grilled, not fried.

The secret is the cast-iron grill pan. If you don’t have one, you can get it at a lot of larger hardware stores as well as Wal-Mart and most kitchen stores.

1.5 Lbs 80% Lean Ground Chuck
2 T Whole Milk
1 Slice White Bread, Crust Removed
1/2 t Kosher Salt
1/2 t Fresh Ground Black Pepper
1 Large Spanish Onion, sliced into 1/2 in discs. You may need 2 onions to get four 1/2 inch slices.
Olive Oil
4 Slices American or Cheddar Cheese
4 Really Great Rolls (Foccicia, Italian or other light, open, crusty, fresh rolls)


  • 2 Cast Iron Grill Pans
  • Toaster or Broiler
  • Good range hood, vented outdoors


  • Brush the onion slices with Olive Oil on both sides and sprinkle with Kosher Salt.
  • Place the Bread and Milk in a medium bowl, and mash with a fork until it becomes a paste. Add the Salt and Pepper and mix
  • Add the Ground Beef and mix gently by hand until combined.
  • Form the mixture into 4 burgers, 1/2 inch thick. Make a slight depression in the center of each,
    about the diameter of a golf ball. This will keep the burger flat as it cooks, instead of letting it puff up into a meatball.
  • Heat both grills on high until it’s uncomfortable to hold your hand 2 inches away, then reduce heat to medium
  • Place the burgers on one pan and the onions on the other
  • Cook the burgers for 3 minutes, then turn over. Cook another 3 minutes, until the internal temperature is 170°F. (check with a digital thermometer)
  • Cook the Onion slices 2 or 3 minutes on each side, and put on burgers just before serving.
  • About 4 minutes before serving, slice and toast the buns.
  • Add cheese about a minute before serving

Makes 4 (four) 6 ounce burgers

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