Why This is Officially the Best-Ever Cheeseburger
The Best-Ever Cheeseburger: A Masterclass in Backyard Bliss
When Kris and Wesley (the “Loon”) claim a recipe is the “Best-Ever,” they back it up with culinary science. Published and updated through May 2026, their Best-Ever Cheeseburger isn’t just about grilling meat; it’s about controlling every variable—from the fat content of the grind to the structural integrity of the bun. This is the “Godfather” of backyard cookout recipes.
The Secret is the Blend
Forget 80/20 ground beef from a plastic tube. The Loon’s primary secret is a custom, fresh-ground blend:
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The Meat: A 50/50 mix of Skirt Steak and Flat Iron Steak.
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The Texture: They recommend grinding the meat at home or asking a butcher for a coarse grind. This provides a “beefier” mouthfeel and better fat distribution.
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The “Loose Pack” Rule: Never over-work the meat. Form the patties gently so small air pockets remain. These pockets trap the juices as the fat melts, preventing the burger from becoming a dry, dense puck.
The 5-Hour Commitment: The Bun
While the burger takes 20 minutes to cook, the recipe’s total time is over 5 hours. Why? Because of the Homemade Hamburger Buns.
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Toasting is Critical: Buttering and toasting the buns doesn’t just add flavor; it creates a “seal.” This crispy barrier prevents the juices from the skirt steak and the condiments from making the bread soggy.
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Structural Integrity: A homemade bun is sturdy enough to hold a 5-ounce patty plus toppings without falling apart mid-bite.
Anatomy of the Best-Ever Build
To reach “Best-Ever” status, the assembly must be precise:
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The Cheese: Classic Sharp Cheddar is the gold standard here, added in the final 60 seconds of grilling to achieve a perfect melt.
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The Produce: Green leaf lettuce (for crunch), thinly sliced red onion, and ripe tomatoes.
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The Condiments: Tangy ketchup and creamy mayonnaise.
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Expert Tip: Season with coarse sea salt and black pepper only right before the meat hits the grill. Salting too early can change the texture of the beef, making it more like sausage.