Triple Cheeseburger – Easy McDonald’s Copycat

This homemade McDonald’s Triple Cheeseburger is stacked with three juicy beef patties, twelve slices of melty cheese, and bold, creamy special sauce — all tucked into a toasted bun. It’s extra, sure, but surprisingly doable at home and way more satisfying than drive-thru. Great for a weekend splurge or when regular dinner just isn’t gonna cut it.

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Quick Summary

• Prep time: 20 mins
• Cook time: 10 mins
• Flavor: bold, cheesy, juicy, straight-up stacked
• Great for: cheat days, cravings, impressing no one but yourself

Why I Like This Recipe

Some nights you need to make a meal that feels like yelling. This one’s tall, messy, over-the-top — and honestly? It just slaps. I’ve done it a few times now when I want to cook like I mean it. Still hits every time.

Ingredients

Special Sauce:

• 4 tbsp mayonnaise
• 2 tbsp ketchup
• 4 tsp sweet pickle relish
• 1 tsp sugar
• 1 tsp white vinegar

Burgers:

• 4 lbs 80/20 ground beef
• 1 tbsp Traeger Beef Rub (or similar seasoning)
• 12 slices American cheese
• 4 hamburger buns

Toppings:

• Pickles
• 1 large tomato, sliced
• Butter lettuce
• 1 large white onion, thinly sliced

How To Make Triple Cheeseburger 

1. Make the sauce: Mix mayo, ketchup, relish, sugar, and vinegar. Taste and tweak if needed.
2. Preheat the grill: Get it to 204°C (400°F) with the lid down. Hot enough to sear fast.
3. Form patties: Divide meat into 12 even portions. Shape into patties, season both sides.
4. Grill + melt cheese: Grill for 4 minutes. Flip. Cook 2 more. Add a slice of cheese to each. Let it melt. Toast the buns during the last minute.
5. Assemble: Bottom bun → sauce → pickles → tomato → lettuce → 3 cheese-stacked patties → onion → more sauce → top bun. Done. Eat it while it’s still hot and glorious.

Tips for Success

• Don’t squish the patties while cooking — keeps them juicy
• Toasted buns make a huge difference in texture
• Add cheese right on the grill for that perfect melt
• Stack confidently. You got this

Storage and Reheating

• Fridge: Store cooked patties in a sealed container. Keep buns + toppings separate. Up to 3 days.
• Freezer: Freeze patties only. Wrap tight. Reheat when the craving hits.
• Reheat: Pan with lid, low heat, 2–3 mins each side. Add fresh toppings when assembling again.

Frequently Asked Questions

• Can I use lean beef?
  You can, but 80/20 gives you that fast-food juiciness. Worth it.
• Do I need 12 slices of cheese?
  Yes. No further comments.
• Grill alternatives?
  Cast iron pan works great. Just get it really hot first.
• What if I want fewer patties?
  Go double. Or single. It’s your life.
• Can I use store-bought sauce?
  You could. But this homemade version’s easy and way better.

Common Mistakes and How to Dodge Them

• Overmixing the beef: Just shape it loosely. If you handle it too much, the texture gets dense.
• Forgetting to toast the buns: They’re soft and fluffy, sure. But the crisp edges from toasting add so much.
• Stacking too early: Let the patties sit for a sec off the grill. Don’t build while they’re still dripping grease or the bun will go soggy.
• Uneven cheese melt: Add cheese while the patty’s still on the grill. Don’t try to melt it after.
• Skipping sauce on both buns: Dry top buns are a tragedy. Sauce on both sides = balance.

Nutrition Facts (Per Serving)

• Calories: 980 kcal
• Total Fat: 64g
• Saturated Fat: 29g
• Cholesterol: 185mg
• Sodium: 1200mg
• Potassium: 430mg
• Total Carbohydrate: 38g
• Dietary Fiber: 2g
• Sugars: 8g
• Protein: 52g

You Might Also Like:

• Cheeseburger Sliders – Easy McDonald’s Copycat
• Double Cheeseburger – Easy McDonald’s Copycat
• Bacon Egg Cheese Biscuit – Easy McDonald’s Copycat
• Smoky BLT Quarter Pounder with Cheese – Easy McDonald’s Copycat