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This post is sponsored by Sprouts Farmers Market. As always, all opinions and recipe are my own. Thanks for supporting the brands that support The Speckled Palate!
This weekend, let’s be adventurous and grill up some Cheeseburger Kebabs! This twist on a cheeseburger offers a unique way to enjoy a summertime classic! Makes 16 kebabs, which can be made in advance.
But today… well, today, we’re doing something different.
Because when it comes to hosting friends and family at my house, I’m always thinking outside the box.
After all–grilling season is easy entertaining season, and I’m all about that.
So if you’re looking for a recipe that’s easy to make for a crowd, I’ve got you covered, mama. It’s good for the family and good for friends, so you should just invite ’em over for this goodness this weekend!
More grilling recipes we love: Spinach and Feta Burgers / Grilled BBQ Chicken Flatbread / Classic Salmon Burgers / Grilled Peach Bruschetta / BBQ Chicken Burger Bites with Avocado Slaw / Patriotic Strawberry Bruschetta
What do I need to make these deconstructed cheeseburgers?
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- Glass bowls.
- Cheese grater if you don’t purchase the pre-shredded cheese.
- Sheet pan.
- 2 tablespoon cookie scoop.
- Kebob skewers.
- Gas or charcoal grill or cast iron grill/griddle/griddle.
How do you make these cheeseburger kebabs?
Prepare the Ingredients
Before you skewer your kebabs, it’s best to get your ingredients in order. That way, they’re in place so you can easily work and arrange the kebabs without fuss.
Soak the kebab skewers in water for 30 minutes. Why do this? If you don’t, the wood might burn on the grill.
Pro tip: I line mine up in the order they go on the kebabs so I can work my way down the line.
Chop the onion. Measure out the pickles. Dice that bacon. Rinse the tomatoes. Slice those burger buns, too.
Place a baking sheet at the end of your line so that your prepared kebabs have some place to go…
Make the Cheeseburger Patties
Measure out and season the ground beef in a bowl. Add the shredded cheddar cheese. Use your fingers and gently mix the ingredients together until combined.
Use a cookie scoop to create 16 patties. Using your hands, shape them into rounds and flatten slightly. (If you don’t have a cookie scoop, don’t fret! You can eyeball the size and use your hands to measure out the patties.)
Put Together and Cook the Kebabs
Preheat the grill to 450°F or preheat your grill pan on the stovetop over medium-high heat.
Skewer a burger bun bottom, then add bacon. Next comes a burger patty, which you will skewer so the burger will sit horizontally on the grill. Add another piece of bacon, then red onion, pickle, cherry tomato, more onion, bacon and the top burger bun.
Place the kebab on the baking sheet, and make all the other ones.
When they’ve all been made, transfer them to your preheated grill or grill pan. Cook for 2-4 minutes on each side, or until the beef patties are cooked through.
Remove from the grill, and serve with your favorite burger condiments.
What’s the story behind this cheeseburger on a stick recipe?
We have my friends at Sprouts Farmers Market to thank for this recipe. A few weeks ago, they challenged me to make a unique, summery beef recipe.
Sprouts’ ground beef is always fresh and never frozen. It’s the same quality of beef that is served in fine restaurants… for a fraction of the price! And Sprouts’ butchers use the same high quality beef to make several batches of ground beef daily.
Also? It’s crazy flavorful, and y’all know I’m all about the flavor. (Their grass fed beef is my fave!)
And it works perfectly in these Cheeseburger Kebabs, which are my favorite kind of recipe.
As y’all should know by now, I love to create twists on classic recipes, like this French Onion Risotto or Mediterranean Scalloped Potatoes. I take something we all know and love and spinning them on their heads just a little. It should be enough to still be familiar but different enough to have a wow factor.
Erin’s Easy Entertaining Tips
- Make the cheeseburger kebabs in advance. They don’t require much more hands-on time than making a regular cheeseburger, so arrange them before guests arrive and keep ‘em cool in the fridge. When it’s almost time to eat, toss them on the grill and cook until utterly delicious.
- Not a fan of beef? You can use ground turkey or chicken in these kebabs, too! Just know that the cook time on those patties will be different and that you should use a meat thermometer to ensure they’re cooked through.
- Gluten free? Swap out the traditional burger buns for the gluten free variety.
- Dairy free? Leave out the cheese, and you’re good to go!
Why should I try these kebabs?
For me, these kebabs capture all my favorite things about a cheeseburger.
A juicy, all-beef patty is speckled with cheese, and the cheese creates an awesome crust on the burgers, too!
Pickles, which are delightfully sweet when grilled.
A crusty bun.
What is not to love?
What are some dishes that I can serve alongside these kebabs at a backyard barbecue?
- No Mayo Potato Salad
- Sriracha Grilled Chicken Thighs
- Ramen Noodle and Clementine Salad
- Easy Broccoli Salad
- TRISCUIT Crackers Cucumber Bites
- Melon Fruit Salad
- Blueberry Strawberry Pound Cake
- Lavender and Blueberry Cheesecake Bars
- 1 lb. Sprouts 80/20 Ground Beef
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 1 cup Sprouts Mild Cheddar Cheese, shredded
- 1/2 red onion, cut into bite-sized pieces
- 16 Bread & Butter Chip Pickles
- 5 slices bacon, cut into 48 bite-sized slices
- 1 cup cherry tomatoes
- 2 whole wheat burger buns, cut into 16 pieces
Prepare the Ingredients
- Before you begin skewering the kebabs, it’s best to get all your ingredients in order and to have them set up in a place where you can easily work. I like to line mine up in the order they will go on the kebabs so I can simply work my way down the line.
- Place the wooden kebab skewers in a container of water. Soak for 30 minutes so the wood doesn't burn on the grill.
- Chop the red onion, and place in a bowl.
- Measure out the Bread & Butter Pickles, and place in a bowl.
- Slice the bacon, and set out on a plate.
- Rinse the tomatoes, then measure into a bowl.
- Slice the burger buns, and place on a plate.
Make the Cheeseburger Patties
- In a large glass bowl, measure out the ground beef.
- Season with salt and pepper.
- Add the shredded cheddar cheese.
- Using your fingers, mix gently until the ingredients are combined.
- Using a 2-tablespoon cookie scoop, scoop out 16 patties. Round them with your hands and flatten slightly. (You can also eyeball the size and simply use your hands to measure out the patties, too. I just like using a scoop because it ensures all the burgers are the same size.)
- When all the beef patties have been formed, it’s time to make and cook the kebabs!
Make and Cook the Kebabs
- Preheat the grill to 450°F. (Or preheat a grill pan over medium-high heat.)
- With all the ingredients lined up, it’s time to arrange the kebabs, then cook.
- At the end of your ingredient line, have a sheet pan waiting. This will hold the prepared kebabs and transport them to and from the grill and/or grill pan.
- First, skewer a burger bun bottom.
- Follow that with bacon.
- Add the burger patty, skewering it so the burger will sit horizontally on the grill (as opposed to just cooking the sides on the grill.)
- After the burger patty, add another bacon piece.
- Then skewer some red onion, followed by a pickle, a cherry tomato, more red onion, bacon and topped with the burger bun top.
- Set onto the sheet pan, and continue the process until 16 skewers have been made.
- Place the kebabs onto the preheated grill/grill pan, and cook for 2-4 minutes on each side, or until the beef patties are cooked through.
- Remove from the grill, and serve warm with your favorite burger condiments.
The kebabs can be made up to a day in advance. Line up the ingredients, form the burger patties, and skewer the ingredients in the proper order. Line up on a metal sheet pan, and cover with plastic wrap. When it's time to cook the kebabs, remove from the refrigerator, heat the grill (or grill pan), and cook.
- Good Cook Kabob Skewers
- Duralex Glass Bowl Set
- USA Pan Extra Large Sheet Pan
- Norpro 2-Tablespoon Scoop
- Lodge Cast Iron Reversible Grill/Griddle Pan
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Amount Per Serving:Calories: 137 Saturated Fat: 4g Cholesterol: 31mg Sodium: 341mg Carbohydrates: 3g Protein: 8g