Crockpot Cheeseburgers (Juicy, Cheesy, and Hands-Off Easy)

Make patties: In a bowl, mix ground beef with salt, pepper, garlic powder, onion powder, and
Worcestershire (if using). Form into 6 thick patties.
Optional sear (recommended): Sear patties in a hot skillet 1–2 minutes per side
to brown (not to cook through). This adds flavor and helps patties hold shape.
Build the crockpot base: Add sliced onions to the bottom of the slow cooker.
Whisk beef broth, onion soup mix, cream of mushroom soup, ketchup, and mustard. Pour over onions.
Add patties: Place patties on top (stacking is okay, but keep them as flat as possible).
Cook: Cover and cook on LOW 4–6 hours or HIGH 2–3 hours,
until patties are cooked through and tender.
Thicken gravy (optional): If you want a thicker gravy, mix cornstarch with cold water and stir
into the crockpot. Cook on HIGH 10–15 minutes until thickened.
Melt cheese: Add a slice of cheese on each patty, cover, and cook 5 minutes
until melted.
Serve: Place patties on toasted buns, spoon gravy and onions over the top, and add your favorite
burger toppings.

Serving & Storage

What to Serve With

French fries, potato wedges, or tater tots
Coleslaw or a simple green salad
Pickles and sliced onions (classic burger vibe)
Roasted veggies or corn on the cob

Storage

Refrigerate: Store patties in gravy up to 4 days.
Freeze: Freeze patties with gravy up to 2 months. Thaw overnight in the fridge.

Reheating

Stovetop: Warm patties in gravy over medium-low until hot.
Microwave: Heat in short bursts with extra gravy to keep moist.

Tips

Don’t overmix the beef: Overmixing can make patties dense. Mix just until combined.
Searing helps: Browning adds flavor and prevents patties from crumbling.
Use 80/20 beef: A little fat keeps patties juicy after hours in the slow cooker.
Toast the buns: Helps them hold up to gravy and prevents sogginess.
Extra “burger” flavor: Stir a little mustard and ketchup into the gravy (already included here).
Keep patties moist: Store leftovers in the gravy, not separate.

Variations

Bacon Cheeseburgers: Add cooked crumbled bacon to the gravy and top patties with bacon.
Mushroom Swiss: Add sliced mushrooms and swap cheddar for Swiss.
BBQ: Replace ketchup with BBQ sauce and add a dash of smoked paprika.
Spicy: Add jalapeños to the gravy and use pepper jack cheese.
Turkey: Use ground turkey and add 1–2 tbsp olive oil to keep patties juicy.
Sliders: Make 10–12 small patties and serve on slider buns for parties.

FAQ

Do I have to sear the patties first?

No, but it’s highly recommended for flavor and to help patties stay intact. If you skip it, form thicker patties and
handle gently when serving.

Will the burgers fall apart in the crockpot?

They can if they’re too thin or not seared. Make thick patties, sear if possible, and avoid stirring during cooking.

Can I use frozen patties?

It’s safest to thaw first so they cook evenly. If you must use frozen, cook longer and check doneness carefully.

Is the gravy optional?

The gravy is what makes these “crockpot cheeseburgers” special. If you want a more classic burger, slow cook patties
with a small amount of broth and onions, then drain before serving.

How do I know they’re done?

They should be cooked through with no pink in the center. For accuracy, use a thermometer and aim for
160°F (71°C) for ground beef.