Triple Cheeseburger Recipe

This colossal Triple Cheeseburger Recipe is a meat lover’s dream, stacking three juicy, seasoned beef patties with melted American cheese on a toasted bun. Slathered in a tangy homemade special sauce and piled high with crisp lettuce, tomato, and pickles, it delivers the ultimate backyard barbecue experience in every towering bite.

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Triple Cheeseburger Ingredients

The Beef:

• 4 lbs 80/20 Ground Beef: This high-fat blend ensures the patties stay juicy even when grilled. This amount makes 12 patties (enough for 4 triple burgers).
• 1 tbsp Beef Rub: Traeger Beef Rub or a mix of salt, pepper, and garlic powder for a crusty sear.

The Special Sauce:

• 4 tbsp Mayonnaise & 2 tbsp Ketchup: The creamy, tangy base.
• 4 tsp Sweet Pickle Relish: Adds crunch and sweetness.
• 1 tsp Sugar & 1 tsp White Vinegar: Balances the acidity.

The Assembly:

• 12 Slices American Cheese: Essential for the classic melt.
• 4 Hamburger Buns: Brioche or potato buns hold up best to the heavy meat.
• Toppings: Pickles, 1 large sliced tomato, butter lettuce, and 1 large thinly sliced white onion.

How To Make Triple Cheeseburger

1. Whisk the Sauce: In a small bowl, combine the mayonnaise, ketchup, sweet pickle relish, sugar, and white vinegar. Whisk until smooth and the sugar dissolves. Refrigerate while you prep the meat to let the flavors meld.
2. Form Patties: Divide the 4 pounds of ground beef into 12 equal portions (approx. 1/3 lb each). Gently shape them into round patties that are slightly wider than your buns. Tip: Press a thumb indent into the center of each to prevent puffing. Season both sides generously with the beef rub.
3. Fire Up the Grill: Preheat your grill (Traeger, gas, or charcoal) to 400°F (204°C). Ensure the grates are clean and hot.
4. Grill: Place the patties on the hot grill. Close the lid and cook for 4 minutes to develop a char. Flip the patties. Cook for another 2 minutes.
5. Melt the Cheese: Place a slice of American cheese on every single patty. Close the lid for 1 minute to let the cheese melt completely. During this time, place the split buns on the grill (cut side down) to toast lightly.
6. Assemble the Tower: Spread special sauce on the bottom bun. Layer pickles, tomato slice, and lettuce. Stack three cheesy patties on top of each other. Top with sliced onion and more sauce on the top bun. Press down gently to secure the stack.
7. Serve: Eat immediately with plenty of napkins.

Recipe Tips

• Don’t Overwork the Meat: When forming patties, handle the beef as little as possible. Packing it tight creates a tough burger. Keep it loose.
• The Cheese Melt: American cheese is specified because it contains sodium citrate, which allows it to melt into a creamy sauce without separating into oil. Cheddar will be oilier and less gooey.
• Bun Integrity: Toasting the buns is mandatory. It creates a barrier against the juice and sauce, preventing the bread from disintegrating under the weight of three patties.
• Resting: Unlike steak, burgers don’t need a long rest. Eat them hot while the cheese is molten.

What To Serve With Triple Cheeseburger

• Onion Rings: The crunch pairs perfectly with the soft burger.
• Sweet Potato Fries: A sweet side balances the savory beef.
• Cold Beer: A lager or pilsner cuts through the fat.
• Coleslaw: Creamy slaw is a classic BBQ side.

How To Store Triple Cheeseburger

• Storage: Burgers don’t store well assembled. Store cooked patties in the fridge for up to 3 days.
• Reheat: Reheat patties in a skillet with a splash of water (covered) to steam-melt the cheese again without drying out the beef.
• Freeze: Freeze raw shaped patties separated by wax paper for up to 3 months. Cook from frozen (add 2 minutes).

Triple Cheeseburger Nutrition Facts

• Calories: 1200 kcal
• Fat: 80g
• Carbohydrates: 45g
• Protein: 75g
• Sodium: 1800mg

Nutrition information is estimated per triple burger.

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