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Cheeseburgers with Gouda

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My son Tim made these Cheeseburgers with Gouda during a visit home. I recreated them again based on his recipe. We, Filipinos love burgers as much as every one. For this recipe, Tim mixed shredded Gouda cheese into the pound of lean, ground beef, and added herbs plus seasonings, Tim formed a couple of big, burly beef patties to cook outdoors. Together with these, he washed and trimmed a bunch of fresh, organic salad greens. Some of the greens were going into the burger buns as a garnish. As for the rest , Tim swiftly put together a big salad, drizzled with extra virgin olive oil, a light vinaigrette, some salt and freshly ground black pepper.

It’s a three-day Labor Day weekend here in America. It marks the end of the summer season. We’re grilling a bit more before the days get chilly. Summer was different due to the pandemic. My sons couldn’t come home to visit. The both live and work in different cities. Online Zoom meetups were the norm for us lately. I missed the boys coming home and taking over the kitchen and the cooking. Yes, my sons cook for us when they’re home.

I focused back on the burgers I was grilling. The chunk of golden yellow Gouda cheese had tiny holes within the block. I shredded large, long strips with the grater. The milky aroma was inviting. The cheese texture was firm, moist and shiny. We tossed the beef  patties on the hot grill, and strong, char-grilled aromas mixed with the scent of  buttery, melted cheese overpowered our outdoor patio . It reminded me my sons who love grilled entrees. I am hopeful in my heart, that soon, when this global crisis ends, they can come home and we will grill burgers together again.

Cheeseburgers with Gouda

These Cheeseburgers with Gouda were mixed with generous heaps of Gouda cheese, sauces and seasonings. This is a recipe from my son, Tim, who grilled them to a delicious medium-rare, topped each patty with a large slice of cheddar, as we watched the cheese melt on the beef. These burgers were served on brioche buns, with crisp greens lining the bottom. Serve with a big bowl of salad greens drizzled with your favorite vinaigrette. This is a Tim Quirino recipe. Makes 6 to 8 large beef burgers.
Prep Time30 minutes
Cook Time12 minutes
Total Time42 minutes
Course: Dinner, Lunch, Main Course, Merienda, Snack
Cuisine: American, Asian
Keyword: Cheeseburgers with Gouda
Servings: 4 people
Calories: 162kcal
Author: Elizabeth Ann Quirino


  • Outdoor grill


  • 1 pound lean ground beef
  • 1 whole egg
  • 1 cup freshly-grated Gouda cheese
  • 1 whole onion, chopped fine
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon bottled barbecue sauce
  • 1 Tablespoon bottled chili sauce
  • 1 Tablespoon chopped fresh rosemary
  • 1 Tablespoon chopped fresh basil
  • 1 teaspoon garlic powder
  • 1 pinch salt
  • ½ teaspoon ground black pepper
  • 1 whole beefsteak tomato, sliced for garnish
  • 1 whole onion, sliced for garnish
  • 6 to 8 whole large brioche buns, or use regular burger buns
  • 6 to 8 slices cheddar cheese, for burger toppings

For serving:

  • 3 cups assorted salad greens, divided, use a few to line bottom of buns, rest for salad
  • vinaigrette, for salad dressing
  • tomato catsup


To prep the burgers:

  • Grate the Gouda to have at least one cup shredded cheese.
    Mix the grated cheese with the ground beef. Add the rest of the ingredients: Egg. Worcestershire sauce, barbecue and chili sauces, rosemary, basil, garlic powder, salt and pepper. Blend ingredients together.
    Shape beef into large burger patties, each measuring 4 inches each in diameter. Refrigerate the patties for at least 20 minutes for easier handling.

To grill the burgers:

  • Prepare and clean the grates of the outdoor grill. Apply cooking spray.
    Pre-heat the grill to a medium temperature.
    Have the burger patties, the buns, cheddar slices and a few greens ready by the side of the grill. The burgers cook fast and needs to be assembled quickly.
    Toss the patties on the pre-heated, greased grill. Grill each patty on high heat.

Grilling guide for burgers:

  • For a medium-rare burger: Grill 6 to 8 minutes.
    For a well-done burger: Grill 10 to 12 minutes or till no liquids run when pierced.

To assemble burgers:

  • While the burgers are grilling, at the last 2 minutes, place a slice of cheddar cheese on top of each patty.
    Place the brioche buns on the top rack of the grill to heat up for 1 to 2 minutes. Remove buns and plate on a serving tray.
    Arrange the bottom of the buns on the tray. Line the bottom of each bun with a few leaves of salad greens.
    Top with the grilled burger which has the melted cheese on top.
    Garnish each cheeseburger with slices of tomatoes and onions.
    Serve warm with ketchup on the side and a big bowl of salad greens drizzled with your favorite vinaigrette dressing.

Cook's comments:

  • Gouda cheese has origins tracing back to the Netherlands. It is usually made from cow's milk, has a semi-hard, dense and springy texture. It is aromatic and has a caramel-like, buttery and nutty flavor.
    For substitutes, use Edam cheese, which has a similar semi-hard texture and nutty flavor. Cheddar cheese is also a comparable ingredient substitute, with similarities in flavors and textures.


Serving: 1g | Calories: 162kcal | Carbohydrates: 2g | Protein: 24g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 127mg | Potassium: 435mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 15mg | Iron: 3mg

Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

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