Grill 'Em and Smile: Celebrating National Cheeseburger Day with Chef John

Ah, National Cheeseburger Day—a holiday after my own heart and, frankly, an excellent excuse to talk about one of life's greatest joys: a juicy, perfectly grilled cheeseburger. If you’re thinking of just slapping a sad piece of cheese on a burnt puck of beef, think again. I'm here to elevate your burger game.

So, grab your spatula, and let’s get this patty party started.

First off, let’s talk meat. You want a good, fatty mix—80/20 ground beef is the gold standard. Why? Because flavor is fat, and fat is flavor, my friends.

Don’t mess with skinny beef on my watch.

Now, for the assembly. A burger is only as good as its bun, so choose wisely. None of that store-brand cardboard nonsense. Get something that’ll hug your burger like a grandma at Thanksgiving—soft, sturdy, and slightly sweet.

Here's how you do it:

1. Season generously. Salt and pepper, sure. But have you ever tried a pinch of smoked paprika? Just trust me.

2. Get grilling. Hot and fast, flip once, and for the love of all that is tasty, don’t you dare press down on that patty.

3. Cheese it up. I go for classic American for that melty perfection, but if you’re feeling fancy, a sharp cheddar can be a game changer. Some of my families favorites are Swiss and Gouda.

4. Toppings? Keep it simple. Lettuce, tomato, and onion (make sure its either yellow or red though) - sure. Bacon? Absolutely. But this isn’t a salad bar. Focus on the essentials. To really elevate the fancy, toss a fried egg on there!

Toast your bun, slather on some secret sauce (okay, it’s just mayo, ketchup, and a bit of mustard), and assemble this masterpiece.

Celebrate National Cheeseburger Day by sinking your teeth into something worthy of the name. And remember, a good burger, like a good joke, is best shared with friends. So, fire up that grill and make a few extra—you know, for quality control.

Happy grilling, and happy National Cheeseburger Day!