Classic All-American Burgers

Are you ready for the best backyard cookout ever? These juicy burgers have a secret crunch that will make everyone smile. They are quick, easy, and so delicious.

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Course: Burger, Main Course, Sandwich

Cuisine: American

Keyword: 4th of July, Backyard Cookout, Classic All-American Burgers, Grilling

Prep Time: 15

Cook Time: 10

Servings: large burgers

Calories: 720kcal

Ingredients

1½ lbs ground beef (80/20 blend for maximum juiciness)
1 tbsp garlic powder
1 tbsp onion powder
Salt and freshly cracked black pepper, to taste
4 slices sharp cheddar cheese
4 premium burger buns (potato or brioche work beautifully)
1 large ripe tomato, sliced
4 crisp romaine lettuce leaves
2 cups classic salted potato chips

The Special Sauce:

½ cup mayonnaise
2 tbsp ketchup
1 tbsp sweet relish
1 tsp yellow mustard

Instructions

Form the Patties: Divide the ground beef into 4 equal portions. Gently shape them into thick patties, making them slightly larger than your buns as they will shrink slightly during cooking. Press a slight dimple into the center of each patty with your thumb to keep them flat while cooking.
Season & Grill: Season both sides of the patties heavily with salt, pepper, garlic powder, and onion powder. Fire up the grill to high heat. Place the patties down and sear for about 4 to 5 minutes per side.
Melt the Cheese: During the final minute of cooking, place a slice of sharp cheddar cheese onto each patty and close the grill lid until fully melted. Simultaneously, toast your buns lightly on the cooler side of the grill.
Mix the Sauce: In a small bowl, whisk together the mayonnaise, ketchup, sweet relish, and yellow mustard until perfectly smooth.
Assemble the Layered Crunch: Spread a generous layer of special sauce on both the top and bottom buns. Place the cheesy burger patty on the bottom bun, followed by a slice of tomato and a crisp leaf of lettuce. Just before closing the burger, pile a generous handful of salted potato chips directly on top of the lettuce.
Serve: Press down gently, hear that satisfying crunch of the chips, and serve immediately!

Notes

Patty Shape: Shape raw patties slightly larger than the buns because they will shrink a bit on the grill.
The Crunch: Use thick-cut or kettle potato chips so they stay extra crunchy against the juicy tomato.
Sauce Trick: Spread special sauce on both the top and bottom buns to create a barrier that locks in flavor.
Melting Cheese: Close the grill lid for the last 60 seconds of cooking to get the cheddar perfectly gooey.

Nutrition