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–+ servings

Firehouse Cheeseburger

These firehouse burgers are thick, juicy, and packed with bold flavor from simple seasonings and a touch of hot sauce. Perfect for the grill or stovetop, they pair well with all your favorite burger toppings.
Shared notes will appear here.
Everyday Cooking
American
Kitchen Pace : 🕒
Servings: 4
Recipe by NAVA Kitchen
Firehouse cheeseburger with melted cheddar, lettuce, tomato, red onion, pickles, and creamy burger sauce on a toasted sesame brioche bun.
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Ingredients:

  • 1 lb ground beef
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tsp hot sauce
  • Burger buns, for serving
  • Optional toppings: , cheese, lettuce, tomato, onion, pickles, ketchup, mustard, or burger sauce

Method:

Start Cooking
  • In a large bowl, combine the ground beef, paprika, garlic powder, onion powder, salt, black pepper, and hot sauce. Mix gently just until combined. Avoid overmixing to keep the burgers tender.
  • Divide the mixture into 4 equal portions and shape into patties about ¾-inch thick. Lightly press the center of each patty with your thumb to help them cook evenly.
  • Heat a skillet, grill pan, or outdoor grill over medium-high heat. Cook the burgers for: Medium: 3–4 minutes per side. Well done: 5–6 minutes per side. The burgers are ready when the internal temperature reaches 160∘F (71∘C) for well-done beef burgers.
  • Let the burgers rest for 2–3 minutes, then serve warm with your favorite toppings and buns.
  • Optional firehouse sauce: Mix mayonnaise, ketchup, mustard, hot sauce, paprika, and a little garlic powder until smooth. Add a splash of pickle juice or lemon juice for extra tanginess, then spread onto the buns or serve on the side for dipping fries. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • Mix the beef gently and only until combined to keep the burgers tender.
  • Pressing a small indentation into the center of each patty helps prevent puffing while cooking.
  • Mild hot sauces such as Cholula hot sauce, Frank's RedHot, Tapatío, or Valentina hot sauce all work well in this recipe.
  • If you do not have hot sauce, replace it with a pinch of red chili flakes or cayenne pepper for warmth. A small squeeze of lemon juice can also help recreate the tangy flavor hot sauce adds.
  • For juicy burgers, avoid pressing down on the patties while cooking.
  • Ground beef with a little fat, such as 80/20, gives the best texture and flavor for burgers.
 
Make it yours
  • Add sliced cheddar, pepper jack, Swiss, or mozzarella cheese during the last minute of cooking.
  • Use smoked paprika for a deeper smoky flavor.
  • Add sautéed onions, pickles, lettuce, or jalapeños for extra texture and flavor.
  • Serve on brioche buns, potato buns, sandwich rolls, or wrapped in lettuce leaves.
  • Make the burgers spicier with extra cayenne, chili flakes, or additional hot sauce.
 
At the table
  • Serve with crispy fries, potato wedges, coleslaw, grilled corn, a simple salad, or roasted vegetables.
  • These burgers also pair well with pickles, burger sauce, garlic mayo, or classic ketchup and mustard.

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Nutrition:

Calories: 294 kcal | Carbohydrates: 1 g | Protein: 20 g | Fat: 23 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 10 g | Trans Fat: 1 g | Cholesterol: 81 mg | Sodium: 173 mg | Potassium: 338 mg | Fiber: 0.3 g | Sugar: 0.1 g | Vitamin A: 251 IU | Vitamin C: 2 mg | Calcium: 25 mg | Iron: 2 mg
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