stove-top cheeseburgers with secret sauce


These are my go-to burgers. They never fail. Always juicy and always flavorful.

But a word to the wise: Like ribs or a whole lobster, these burgers are best eaten around your family, loved ones or best friends, because you’re going to get messy. The amazing sauce will drip (which is exactly why you need some fries on the side) and you aren’t going to have time to care because you’ll be face-first in a delicious cheeseburger.

Tip: Since these burgers are so juicy with the addition of BBQ sauce and extra cheese, please don’t try to grill them outdoors as they will fall right through the grates. (Lesson learned). Make them on your stove in a skillet or grill pan for best results.


  • Inspired by Little Miss Momma
  • Yields: 4 cheeseburgers


For the secret sauce:

  • 2/3 cup real mayonnaise
  • 6 Tbsp. ketchup
  • 4 Tbsp. dill relish
  • 1/2 tsp. Lawry’s season salt
  • 2 Tbsp. Worcestershire

For the burgers:

  • 1 lb ground beef (85/15)
  • 1/4 cup your favorite BBQ sauce *I use Rudy’s or Salt Lick brand
  • 1/2 cup Monterrey Jack cheese
  • 1/2 tsp. sea salt
  • 1/2 tsp. freshly ground pepper
  • 1/2 tsp. onion powder
  • 1 Tbsp. unsalted butter (or non-stick spray)
  • Your favorite burger bun *I like King’s Hawaiian Sweet Hamburger Buns
  • Optional toppings: iceberg lettuce, sliced onion, sliced tomato, avocado, extra cheese, pickles, etc. Whatever you like on your burger!


  1. For the sauce: mix all ingredients in a medium bowl. Taste and adjust according to your taste preferences. Refrigerate until ready to serve.
  2. For the burger patties: In a large mixing bowl, add your ground beef, BBQ sauce, Monterrey Jack cheese, salt, pepper and onion powder. Using clean hands, mix everything together until well-combined. Divide into 4 equal sections and roll & pat each section in a patty shape that will fit your burger bun. Use your thumb to make a light indention on the top of each patty which will help the burger from dome-ing up.
  3. To cook: Heat a large skillet or frying pan somewhere between medium and medium high heat. Melt 1 Tbsp. of butter (or use non-stick spray) and add your burger patties, indent side facing up. Cook for 4-5 minutes until seared nicely and flip. Cook another 4 minutes to achieve medium doneness (my favorite). Set aside and top with a little extra Monterrey Jack cheese (if desired) and allow to rest un for 5 minutes before serving while the cheese melts. While the burgers are resting, toast up your buns (if desired).
  4. To assemble: Here’s my method, but hey, it’s your burger. I add secret sauce to BOTH sides of the burger bun and then add a patty on top of the bottom bun. I then layer up iceberg lettuce, sliced avocado, sliced red onion and fresh tomato before adding the top bun.




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