This post may contain affiliate links which help support Girls Can Grill.

three burger patties on a griddle with cheese and pickles and one bun

Chef Jean Paul is a Louisiana live fire cook and former Executive Chef of Blue Smoke in New York City. I’ve had the pleasure of enjoying his food at multiple events around the country.

At the American Royal, a world championship barbecue competition in Kansas City, Chef was serving up burgers that he was cooking on site.

All of the influencers in attendance were sharing his burger on instagram, raving that it was the best burger they had ever tasted.

thisjewcanque “This burger was life changing!”

bbqandbottles “These burgers were unreal. Honestly next level grilling right here. I went back for thirds – don’t judge. 👍🔥🍔”

grillinfoolgreg “Best burger ever!”

vertsmoke “Those were SOOO good. @chefjean_paul is killing it”

grillinfools “Those were sooooooo good”

tony_and_maribel “They were delicious 🔥”

girlcarnivore “Dang, I’d pay to go back and have one more bite of these 🔥🔥”

Chef explained that the reason that so many people love this burger is because it’s built with classic flavors, using American cheese, onions and dill pickles.

While his were made with a blend of ground pork cheek, brisket, ham and bacon, it was the overall technique that went viral on social media. I switched the recipe up a bit, making a beef version. I promise it’ll knock your socks off, just as much as his creation.

pile of five cheeseburgers

The Best Burger Recipe Has a Mustard Crust

Except for the rare mustard haters out there, we’ve all grilled a burger and slathered it with mustard, but have you slathered it with mustard before it hit the grill?

This is the difference between a good burger and the best burger you’ll ever eat.

Start by forming your burger patties. Always shape them so they’re a little bit larger than your bun, because they’ll shrink a little during the cooking process. For a really amazing burger, consider using ground brisket.

For these particular burgers, I like to go with a 2-ounce patty. That might seem small, but trust me it works. It’s the right ratio for the rest of the ingredients.

If you prefer a bigger burger, still use 2-ounce patties, but make your cheeseburger a double decker.

mustard spread on burger patties.

Season both sides of the patties with salt and pepper. Then, spread one side with yellow mustard. Don’t spread the other side. We’ve got other plans for that side.

Instead of using a grill, we’re going to sear these on griddle to get the perfect crust. You can use a cast iron pan, or if you have a set of Grill Grates, flip them so that the flat side is facing up.

If you’re feeding a large crowd, having a large outdoor griddle top for a Camp Chef three-burner stove is also an awesome option.

You Need to Try Beef Tallow

There’s one more special ingredient to this ultimate cheeseburger – beef tallow, which is rendered beef fat.

In today’s day and age, we often cook with olive, canola, coconut and other vegetable oils, while our grandparents were more likely to use beef tallow and pork lard.

We wonder why we can never re-create grandma’s famous rolls or piecrust. This is probably why.

beef tallow melted in pot.

Yes, beef tallow is a saturated fat, but it actually has fewer grams of saturated fat than coconut oil, and everything is okay in moderation, right?

You can make your own Beef Tallow with Brisket Trimmings or look for beef tallow at Whole Foods, local Mexican markets or on Amazon.

It comes in a solid state, so for this recipe, you’ll need to melt it in a microwave or on the stove. Then, brush the tallow on the warm griddle. The fat will both flavor the burger and prevent it from sticking.

If you prefer not to use beef tallow, you can use another fat or oil, but you’ll be losing out on the magical beefy quality that tallow provides.

The Cooking Technique for the Best Burger Recipe

Be sure to have all of your ingredients ready, because the cooking process is pretty fast.

Once the griddle is ready and dancing with sizzling tallow, it’s time to place those mustard-smeared patties on the heat, mustard-side down.

Immediately, top the patties with thinly sliced onions. Once the mustard sears to form a tangy crust, carefully flip the burger over, so the onions are facing the griddle.

As we finish the next steps, these onions will begin to soften and caramelize.

3 burgers on grill with buns on top.

Quickly top the patties with a slice of American cheese, two pickles and the top bun. Brush a little more melted tallow on top.

Let the burger continue cooking for a minute or two, and then move it all to the bottom bun.

I’ve made a lot of cheeseburgers in my life, and after recreating a beef version of Chef Jean Paul’s recipe at home, my husband downed 3 for lunch and 2 more a couple hours later.

beef passing through a meat grinder into a metal bowl

You Need Fat in Your Burger Blend

Every good burger, no matter how you top it should start with a quality patty.

Y’all know my beef preference is Certified Angus Beef ® brand. Usually, I’ll go with an 80/20 grind, meaning 80 percent of the ratio is meat and 20 percent is fat.

To me, that ratio yields a perfectly juicy, beeftastic burger. If you really want to splurge and are looking for a burger that drips down your chin, you could go with a 70/30 blend.

two cheeseburgers wrapped in red and black paper on a gray board

I usually buy my beef already ground, but lately I’ve been stocking up on brisket trimmings from barbecue competitions. For comps, I trim my brisket to end up with a 9-inch-wide piece of the flat and a little bit smaller piece of the point.

That leaves me with a lot of excess beef. I remove and discard the really hard fat, trim the meat into pieces that can fit through the grinder and freeze it for days like today.

When I’m ready, I pull the brisket out of the freezer, let it thaw slightly and then run it through the grinder. You want the meat to be really cold when you grind it, because as the meat reaches room temperature, the fat begins to melt.

When you put it through the grinder, the meat comes in contact with additional heat, which will also melt the fat. Your goal is to keep the meat as solid as possible, until it’s cook time. That will ensure a juicier burger. Same rule applies to sausage making.

I grind meat using a grinder attachment on my Kitchen-Aid mixer.

I usually buy briskets between 17-20 pounds, and each brisket yields about 3 pounds of ground beef.

stack of four cheeseburgers
4.85 from 13 votes

The Best Burger Recipe – Mustard Crusted Cheeseburgers

There are thousands of burger recipes out there, but top grilling influencers agree that Chef Jean Paul Bourgeois' mustard-crusted burger is the best.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8


  • 1 lb ground beef, 80/20 blend
  • kosher salt
  • course ground black pepper
  • 1/4 cup yellow mustard
  • 1/3 cup beef tallow, melted
  • 1/2 white onion, thinly sliced
  • 8 slices American cheese
  • 16 dill pickle slices
  • 8 hamburger buns


  • Divide the ground beef into eight 2-ounce portions. Shape into patties. 
  • Season both sides with salt and pepper. Spread mustard on one side. 
  • Melt the beef tallow in a pot or in the microwave. 
  • Heat a griddle to medium high. Brush the griddle with the melted beef tallow. 
  • Add the patties, mustard side down. Add a handful of sliced onions on top of each patty. Cook, until the patties develop a crust. Flip.
  • Top each patty with American cheese, two pickles and a top bun. 
  • Continue cooking for a few minutes, until the meat is cooked through and the cheese is melted. Transfer to a platter with the bottom buns. 



Calories: 396kcalCarbohydrates: 23gProtein: 19gFat: 24gSaturated Fat: 12gCholesterol: 79mgSodium: 881mgPotassium: 283mgFiber: 1gSugar: 3gVitamin A: 460IUVitamin C: 1.3mgCalcium: 317mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
Did you try this recipe?Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @girlscangrill

You May Also Like

christie vanover standing against wood wall.

Hey BBQ Family

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Just noticed in the actual recipe the white onions are not mentioned. I will be trying this because it looks so good! Will add the white onions immediately after laying mustard side patty down as the article states.

  2. Sounds good! I work in a restaurant that would put equal amounts of Dijon mustard and beef soup base in a food processor along with dried thyme, and rub the mixture on a prime rib roast. Seared in a 450F oven, then into the smoker. There’s just something about a mustard crust that works with beef, not sure why I haven’t tried it on a burger already.