I like to top these burgers with sauteed onions and smoked gouda, but you can use your own favorite toppings. The secret to these super delicious burgers? They have a wonderful smoky flavor thanks to a generous sprinkling of smoked paprika and a topping of melted smoked gouda. The combination of the well-seasoned beef and the melted cheese is phenomenal. I like to use the broiler to cook hamburgers because it’s so easy. It’s certainly much easier than pan-frying! Just keep an eye on them to make sure they cook to your liking and don’t become overcooked.
Ingredients
You’ll only need a few simple ingredients to make these tasty burgers. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Ground beef: I use lean (85/15) ground beef. In my experience, a leaner mixture will result in dry hamburgers, so I don’t recommend it. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use. Spices: I like to use garlic powder, onion powder, and smoked paprika. You can use finely diced onions and fresh minced garlic instead of the powders if you wish. Sauteed onions: These are an optional topping, but I highly recommend them. They greatly enhance the flavor of these burgers. Here’s a good recipe for 10-minute sauteed onions. Cheese: Smoked gouda is wonderful in this recipe. Other tasty options include extra-sharp cheddar cheese and smoked cheddar.
Instructions
Broiling hamburgers is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Your first step is to gently work the spices into the meat. Now, divide the seasoned ground beef into four portions and shape them into patties. Arrange the patties in a cast-iron skillet. Gently push down on the center of each patty to create a dimple. Broil the patties for 3-4 minutes per side, depending on your preferred degree of doneness. I broil them for 3 minutes per side. Turn the oven off. Top each burger with sauteed onions and with cheese and return the pan to the oven to melt the cheese.
Expert tip
To avoid dense burgers, try to handle the meat as lightly as you can during all phases of this recipe, including seasoning the meat and shaping the patties. They’ll still taste great even if they’re a bit dense, but they’re better and juicier if you’re gentle when handling the meat.
Frequently asked questions
Serving suggestions
I don’t bother with buns when serving these burgers. It’s been a long time since I had any kind of bread. Sure, cloud bread and 90-second bread can serve as buns. But I find that bunless burgers are just as enjoyable. As for side dishes, they’re obviously great with fries. I often serve them with jicama fries or with zucchini fries.
Storing leftovers
Leftovers keep fine in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power. You can start with about 30 seconds per side and see if they’re heated through.
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