Jumbo Hamburgers

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Double-thick and doubly good cheese-stuffed burgers to grill


  • 2 lbs. ground beef
  • Ketchup
  • Salt
  • Pepper
  • 1 onion, thinly sliced
  • Hickory smoke flavored cheese
  • Butter or regular margarine
  • 5 hamburger buns


  • Divide beef into 10 equal portions, with c. measure (if beef is lean, have 4 oz. suet ground with it). Place between sheets of waxed paper and flatten to form patties ½ thick, 4 across.
  • Spread 5 patties with ketchup leaving ½ around edge for sealing. Season with salt and pepper and top each patty with onion slice and slice of cheese. Top with other beef patties and seal edges well. (This is important to prevent leaking.)
  • Spread both sides of patties lightly with soft butter or margarine or grease the grill. Season top of hamburgers with salt and pepper, place on grill over embers and broil about 10 minutes; turn and broil 10 minutes longer, or until beef is cooked the way you prefer. (Or broil in broiling oven.) Slip hamburgers into split and toasted buns.