Aged-Cheddar-and-Swiss Cheeseburgers

Photo: Linda Pugliese
Prep Time:
30 mins
Total Time:
30 mins

For these burgers, Martha loves Milton Creamery's Prairie Breeze cheddar and Challerhocker Swiss, both available at Murray's Cheese. Grate the horseradish and add it to the cheeses right before grilling; it quickly loses its potency once grated.


  • 1 ½ cups coarsely grated aged cheddar (4 ½ ounces)

  • 1 ½ cups coarsely grated aged Swiss (5 ounces)

  • 5 teaspoons freshly grated horseradish, or prepared horseradish to taste

  • 3 pounds grass-fed ground beef chuck (85 percent lean)

  • Coarse salt and freshly ground pepper

  • Safflower oil, for brushing

  • ½ cup mayonnaise

  • 3 tablespoons ketchup

  • 8 brioche buns, split

  • 4 tablespoons unsalted butter, melted

  • 8 slices (¼-inch-thick) large, ripe red tomato

  • 16 slices crisp-cooked bacon (1 pound)

  • 8 small lettuce leaves

  • Bread-and-butter pickle slices


  1. Preheat grill to medium. Combine both cheeses and horseradish. Gently form beef into 8 patties, each about 4 inches in diameter. Season generously with salt and pepper. Brush grates with oil; grill burgers 4 minutes. Flip; top each with just over 1/4 cup cheese mixture. Cover grill and cook, about 4 minutes more for medium-rare. Remove burgers from grill; let rest 5 minutes before assembling.

  2. Combine mayonnaise and ketchup. Brush split sides of buns with butter; grill until lightly toasted. Season tomato with salt and pepper. Sandwich burgers in buns with mayonnaise mixture, tomato, bacon, lettuce, and pickles.

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