My family loves grilling. This weekend we wanted to grill Cheeseburgers for the family.

Our recipe is inspired by the Best Ever Juicy Burger recipe from Hellmann’s [Best Foods]. Hellmann’s “Real Mayonnaise” is the main ingredient to have the juiciest burger this summer. I watch Trisha Yearwood’s cooking show all the time and I have seen her use Hellmann’s Mayonnaise in several of her recipes, but I have never tried it in any of my own. The secret to getting a juicy hamburger is by adding Hellman’s mayonnaise directly into the hamburger mixture. This helps to lock in moisture and flavors while grilling. This summer, just in time for the 4th of July holiday, Hellmann’s [Best Foods] is staging a “Burgervention,” putting an end to dry burgers across America. I put together our hamburger patties using both beef 80/20 and deer meat. 



Best Ever Juicy Cheeseburger with Hellmann’s! {Review} #Burgervention

Fire up the grill with these delicious cheeseburgers to make any meal complete.

10 minPrep Time

15 minCook Time

25 minTotal Time

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  • 1-2 lbs. Hamburger Meat (Beef 80/20 & Deer Venison)
  • Salt
  • Pepper
  • 1 Tbsp. Hellmann's Mayonnaise
  • Hamburger Buns of choice - Lightly buttered
  • Hellmann's Mayonnaise "Real Mayonnaise"


Combine meat and mayonnaise.

Form 6-8 patties

Sprinkle the desired amount of salt and pepper on each patty.

Cover with tin foil and place in refrigerator.

Remove patties and place straight on the grill.

Grill on each side for 5-7 minutes.

Add cheese to patties.

While cheese is melting take your buns, lightly buttered, and place on the grill.

Remove buns and patties.

Add your choice of toppings and enjoy.


Having chilled hamburgers helps keep the firmness while grilling and keeps them from falling apart while turning.

We enjoyed the juiciest hamburgers we have ever made by using Hellmann’s Mayonnaise in our hamburger meat. Alongside our hamburgers, we also enjoyed potato salad and chips.

hellman's 2

How do you like your Cheeseburger?

Disclosure:  This blog did receive a form of compensation for creating this recipe. All thoughts and opinions are my own.

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