Preheat a griddle to medium-high heat, about 350°.
generously season 1 side of the burger patties and place right on the flat top, griddle, or pan over medium-high heat and cook for 3 minutes per side or until it is browned and cooked through, or until a desired internal temperature is achieved.
Once you flip over the burger, immediately add on the cheese so that it melts.
These ingredients are subjective, but here is how I do it: Add some mayonnaise, mustard, and ketchup to the toasted brioche bottom bun and then layer on a leaf of lettuce, cheeseburger patty, tomatoes, onion, 2 bacon strips, pickles, and the top toasted brioche bun.
Repeat the process with the remaining ingredients and serve.
Notes
The ingredient amounts are subjective depending on how big you want your burger and how many different toppings you want. The main recipe is for a double cheeseburger which features two 4-ounce patties. Please feel free to scale down or up.Make-Ahead: These are meant to be eaten as soon as they are done cooking. You can keep the beef patty with cheese warm for up to 15 minutes in the oven on a sheet tray lined with parchment paper at 165°.How to Store: Cover and keep the cheeseburgers in the refrigerator for 3 to 4 days. You can freeze these if they do not yet have cheese covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating. It is best to store the cheeseburger patty separately from the buns, sauces, and toppings.How to Reheat: Add the cheeseburgers to a cookie sheet tray lined with parchment paper and heat in the oven at 350° for 4 to 6 minutes or until warm.I prefer to use Roma or 5x6 tomatoes.The best lettuce to use is red or green leaf lettuce or iceberg.This recipe can use red, white, sweet, or yellow onions.Good cheeses to use are blue, cheddar, Swiss, smoked gouda, or mozzarella.