20 Next-Level Cheeseburgers to Try

Photo: Victor Protasio

Sometimes, there's nothing better than a cheeseburger — fresh off the grill, piping hot, and oozing with melted cheese and condiments. In this roundup, we've gathered some of our favorite recipes, including creative burgers topped with cheddar, smoked Gouda, Stilton, and more flavorful cheeses. The saucy nacho burger from Bobby Flay also counts salsa, sliced pickled jalapeños, and blue corn tortilla chips among its toppings. Read on for more cheesy burgers we love.

01 of 20

Crispy Comté Frico Cheeseburgers

Crispy Comté Cheeseburger
Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell

Salty, buttery, and slightly sharp, Comté cheese crisps similarly to Parmesan, adding an irresistibly crunchy frico layer to these cheeseburgers. For best results, don't flip the buns straight out of the oven; letting them cool keeps the cheese crispy at the edges and soft in the center.

02 of 20

Hatch Chile Smash Burgers

Victor Protasio

A contender for the best burger on the internet, this spicy, crispy, cheesy, swoon-inducing smash burger will have you going back for seconds thanks to the cheese and salsa that melt into a queso-like moment and take the burger to the next level.

03 of 20

Pimiento Cheeseburgers with Bacon Jam

Pimento Cheeseburgers with Bacon Jam
© Abby Hocking

"This is like a bacon cheeseburger that went to heaven," says chef Edward Lee, of Whiskey Dry in Louisville. The pimiento cheese and sweet bacon jam both melt into one dreamy, messy bite — this is not a burger for the faint of heart. Save any leftover spreads for an out-of-this-world grilled cheese sandwich.

04 of 20

Fleishers' Perfect Burgers

Fleishers' Perfect Burger
© Abby Hocking

For that perfect juicy-on-the-inside, crispy-on-the-outside burger patty, butcher Bryan Mayer suggests keeping your uncooked patties extra cold and only salting them right before they hit the heat. Both tips ensure a super-tender burger, keeping those little bits of fat and moisture inside the beef.

05 of 20

Smoked Gouda and Bacon Burgers with Barbecue Sauce

Smoked Gouda and Bacon Burgers with Barbecue Sauce

© Marcus Nilsson

Founding chef Brian Perrone was reluctant to put a burger on the Slows Bar BQ menu because he wanted to focus on barbecue. At the insistence of his partners, he came up with this patty melt-style burger topped with smoked Gouda, sweet housemade barbecue sauce, and hot sauce-spiked onions. He's glad he did: It was an instant hit.

06 of 20

Classic Cheeseburgers

Classic Cheeseburgers
Dennis Prescott

"This recipe is for a classic, diner-style burger with all my favorite toppings," cookbook author Dennis Prescott writes. "Adding a mustard layer to the beef before frying creates the most [incredibly] delicious crust — you'll be an immediate convert."

07 of 20

Bacon and Kimchi Burgers

Bacon-and-Kimchi Burgers
© Con Poulos

Chef Wesley Genovart makes this over-the-top, Shake Shack–inspired burger with two thin stacked patties, thick-cut bacon, kimchi, and a spicy homemade sauce.

08 of 20

Cheddar BLT Burgers with Tarragon Russian Dressing

Cheddar BLT Burgers with Tarragon Russian Dressing

© Quentin Bacon

This burger recipe from chef Laurent Tourondel features a homemade tarragon Russian dressing, and we recommend pairing it with a substantial red wine.

09 of 20

Umami Burgers with Port and Stilton

Umami Burgers with Port and Stilton

 © Marcus Nilsson

Resist the urge to pile on any of the usual toppings — lettuce, tomato, ketchup. "The port is your condiment," explains restaurateur Adam Fleischman.

10 of 20

Fried Green Tomato Double Cheeseburgers

Fried Green Tomato Double Cheeseburgers

"Anyone who loves a good burger has a soft spot for the Big Mac," says chef Edward Lee. In his ode to the fast food classic, he swaps the middle bun for a crisp fried green tomato that absorbs all of the savory juices from the beef, melty cheese, and sweet chile mayo. "More bread is just boring," he says. "The fried tomato adds crunch and a mild acidity."

11 of 20

Nacho Burgers

Nacho Burgers

© John Kernick

These juicy burgers from star chef Bobby Flay are topped with a cheese sauce (including both Monterey Jack and pecorino), as well as salsa, sliced pickled jalapeños, and blue corn tortilla chips.

12 of 20

Cheddar-Stuffed Burgers with Pickled Slaw and Fried Shallots

Cheddar-Stuffed Burgers with Pickled Slaw and Fried Shallots

Chef Kyle Bailey makes these cheese-stuffed "Juicy Lucy" burgers with a custom blend of ground rib eye steak and pork fatback, and serves them on housemade herb-butter rolls. This streamlined version for the home cook calls for ground beef chuck and store-bought brioche buns.

13 of 20

Stilton Sirloin Burgers with Onion Jam

Stilton Sirloin Burgers with Onion Jam, The Bar at the Peninsula • Chicago
© Frances Janisch

These sliders are topped with Stilton cheese, homemade onion jam, and Boston lettuce leaves.

14 of 20

Spicy 50/50 Burgers

Spicy 50/50 Burgers

© John Kernick

Mixing seasonings into ground beef can make the burgers tough if the meat gets overworked. Chef Michael Symon ingeniously solves the problem by combining seasoned hot Italian sausage with the ground chuck. The sausage gives this cheeseburger, which is adapted from Symon's 5 in 5 cookbook, a great texture as well.

15 of 20

Caprese Burgers

Caprese Burgers

© Ryan Liebe

In this play on the classic Italian salad, basil pesto is kneaded into ground beef before grilling. The burgers are then topped with mozzarella, sliced tomatoes, and even more pesto.

16 of 20

Bacon Burgers on Brioche Buns

Best Bacon Burgers in the US: Wayfare Tavern in San Francisco

© John Kernick

Brie cheese lovers will appreciate these burgers, which are not only topped with the creamy cheese but also bacon, roasted onions, and lemon mayonnaise.

17 of 20


decadent burger
Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis

Smoky, melty "pimentón" cheese, crispy jamón serrano, and a savory-sweet aïoli top beef patties in this towering tapas-inspired burger from Urdaneta, a popular tapas spot in Portland, Oregon. Kalimotxo, a Spanish red wine and cola cocktail, is the inspiration for the marvelously mauve aïoli.

18 of 20

Double Cheeseburgers, Los Angeles-Style

Double Cheeseburgers, Los Angeles-Style
© Chris Court

For these double cheeseburgers, chef Roy Choi mixes toasted sesame seeds into the mayo for extra flavor and texture. He also tops the burgers with a combination of fresh shiso leaves and butter lettuce, in addition to thinly sliced red onion and tomato.

19 of 20

Grilled Halloumi Burgers with Citrus Tapenade

Grilled Halloumi Burger with Citrus Tapenade
Photo by Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn

These vegetarian burgers feature halloumi, a tangy, salty cheese from Cyprus that holds its shape when heated, making it ideal for the grill. When grilled or sautéed, halloumi develops a charred crust that yields to soft cheese inside. Here, we cut the halloumi across the equator for the centerpiece of the burger and season it with cumin, salt, and pepper. It's then topped with a citrusy olive tapenade with just enough crushed red pepper flakes to lend it a touch of heat.

20 of 20

Classic Beef Burgers


© Tina Rupp

The sauce for these burgers from master griller Steven Raichlen, made with either Colby or cheddar cheese and lager, can be prepared the day beforehand.

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