Andy Reid Cheeseburgers: 14 Game Day Burgers Big Enough for the Coach’s Famous Victory Promise

Andy Reid cheeseburgers have become a piece of football folklore. After one championship win, the Kansas City head coach told a national TV audience he was going to get the biggest cheeseburger you’ve ever seen, and that clip has been watched more than 2.1 million times. After a conference title game, he said he simply had a cheeseburger and went to bed. And after another championship, he was told on the trophy stage to have a cheeseburger on them. For fans, the cheeseburger is now part of the celebration. This gallery brings 14 game day burgers to your table, from a giant double stack worthy of that famous promise to crispy smash burgers, a Kansas City barbecue bacon burger, sliders for a crowd and a warm cheeseburger dip. Fire up the grill or heat the griddle..

The Biggest Andy Reid Cheeseburgers Double Stack

This one-pound double stack is built to match the coach’s famous promise of the biggest cheeseburger you’ve ever seen. Two thick patties, melted American cheese, pickles and onions tower on a toasted bun. The tip: press a shallow dimple in the center of each patty before cooking, so it stays flat instead of puffing into a ball. Cook to 160 degrees F and let the cheese melt under a lid. Love big burgers? See gourmet burgers at home. Ready for the big win..

You will need: 1 lb ground beef (80/20), salt, pepper, 4 slices American cheese, 1 large brioche bun, 2 tbsp butter, pickles, sliced onion, lettuce, tomato, burger sauce

How to make it: 1. Shape two 8-ounce patties with a dimple in the center and season. 2. Cook in a hot skillet 4 to 5 minutes per side until 160 degrees F. 3. Top each with 2 slices of cheese and cover to melt. 4. Toast the buttered bun. 5. Stack with sauce, pickles, onion, lettuce and tomato.

Classic Backyard Grilled Andy Reid Cheeseburgers

Nothing beats a classic grilled cheeseburger with smoky char, melted cheese and all the fixings. It is the burger that brings the family together on game day. The tip: handle the meat as little as possible and season only the outside right before grilling, which keeps the patties tender and juicy. Flip once and add cheese in the last minute. Love grilling? See burger recipes better than the drive-thru. Ketchup or mustard?

You will need: 2 lb ground beef (80/20), salt, pepper, 6 slices cheddar, 6 hamburger buns, lettuce, tomato, onion, pickles, ketchup, mustard

How to make it: 1. Heat grill to medium-high. 2. Shape 6 patties slightly wider than the buns. 3. Season and grill 4 minutes per side until 160 degrees F. 4. Add cheese in the last minute and close the lid. 5. Toast buns and build the burgers.

Andy Reid Cheeseburgers as Sliders for the Game

Cheeseburger sliders bake in one pan on soft sweet rolls, making them perfect for a crowd watching the game. Seasoned beef, melted cheese and a buttery topping in every bite. The tip: drain the cooked beef very well before layering, so the rolls stay fluffy and do not get soggy. Brush the tops with garlic butter and sesame seeds. Feeding a crowd? See party sliders and sandwiches. How many will you make?

You will need: 12 sweet dinner rolls (in one sheet), 1 1/2 lb ground beef, 1/2 onion (diced), salt, pepper, 8 slices American cheese, pickles, 3 tbsp melted butter, 1/2 tsp garlic powder, sesame seeds

How to make it: 1. Heat oven to 350 degrees F. 2. Brown beef and onion to 160 degrees F, drain and season. 3. Split the rolls, layer beef, cheese and pickles, and replace the tops. 4. Brush with garlic butter and sprinkle sesame. 5. Bake 15 to 20 minutes until golden.

Smash-Style Andy Reid Cheeseburgers on a Griddle

Smash burgers get their famous crispy, lacy edges from pressing balls of beef very thin on a screaming hot griddle. They cook in minutes and taste amazing. The tip: use a sturdy spatula and a piece of parchment between the beef and spatula, then smash hard and hold for 10 seconds, so the edges get crispy and brown. Stack two for extra cheese. Love quick dinners? See griddle recipes. Single or double?

You will need: 1 1/2 lb ground beef (80/20), salt, pepper, 8 slices American cheese, 4 soft buns, butter, thin-sliced onion, pickles, burger sauce

How to make it: 1. Heat a cast iron griddle very hot. 2. Roll beef into eight 3-ounce balls. 3. Smash each flat and season. 4. Cook 2 minutes until crispy, flip, add cheese and cook 1 minute until 160 degrees F. 5. Stack on toasted buns with toppings.

Cheeseburger Dip for Game Day

All the flavors of a cheeseburger in a warm, gooey dip that guests can scoop with chips or toasted bun pieces. It is the easiest way to serve Andy Reid cheeseburgers style flavor to a crowd. The tip: stir the cheese in over low heat until fully melted, which keeps the dip smooth instead of greasy. Top with diced pickles, tomatoes and sesame seeds. Love dips? See easy game day dips. Chips or toasted buns?

You will need: 1 lb ground beef, 1/2 onion (diced), 8 oz cream cheese, 2 cups shredded cheddar, 1/2 cup diced tomatoes, 2 tbsp ketchup, 1 tbsp mustard, diced pickles, sesame seeds, chips

How to make it: 1. Brown beef and onion to 160 degrees F and drain. 2. Stir in cream cheese until melted. 3. Add cheddar, ketchup and mustard over low heat. 4. Stir in tomatoes. 5. Top with pickles and sesame seeds and serve warm.

Kansas City Barbecue Bacon Andy Reid Cheeseburgers

A nod to the coach’s city, this burger is loaded with smoky Kansas City-style barbecue sauce, crispy bacon and sweet caramelized onions if you like. It brings barbecue country flavor to every bite of these Andy Reid cheeseburgers. The tip: brush the sauce on during the last minute of cooking, since the sugar in barbecue sauce can burn if added too early. Pile on pepper jack or cheddar. Love barbecue? See homemade barbecue sauce. Extra sauce?

You will need: 2 lb ground beef, salt, pepper, 1 cup sweet and smoky barbecue sauce, 8 slices bacon (cooked), 2 onions (sliced and caramelized), 6 slices cheddar or pepper jack, 6 buns

How to make it: 1. Caramelize onions slowly in butter 25 minutes. 2. Shape and season 6 patties. 3. Grill or pan-fry until 160 degrees F, brushing with sauce in the last minute. 4. Top with cheese to melt. 5. Build with bacon and onions on toasted buns.

Bratwurst Burger With Sauerkraut

The coach once said he was looking forward to bratwurst during a game trip to Germany, so this burger blends bratwurst and beef into one juicy patty. Topped with sauerkraut and spicy mustard, it is a fun game day twist on Andy Reid cheeseburgers. The tip: mix the sausage and beef gently and cook to 160 degrees F, since bratwurst meat is raw pork. Add a few grilled bratwurst slices on top and toast pretzel buns for the full effect. Love German flavors? See German dinners. Mustard or ketchup?

You will need: 1 lb ground beef, 1 lb raw bratwurst (casings removed), 6 slices Swiss cheese, 1 cup sauerkraut (drained), spicy brown mustard, 6 pretzel buns

How to make it: 1. Mix beef and bratwurst gently. 2. Shape 6 patties. 3. Cook until 160 degrees F. 4. Top with Swiss and cover to melt. 5. Serve on toasted pretzel buns with sauerkraut and mustard.

Juicy Lucy Cheese-Stuffed Burger

The Juicy Lucy is a Minneapolis legend that belongs among Andy Reid cheeseburgers, with melted cheese sealed inside the patty instead of on top. The first bite releases a river of hot cheese. The tip: pinch the edges of the two thin patties very tightly to seal in the cheese, and poke a small vent in the top with a toothpick so steam can escape. Let it rest a minute before biting, because the center is very hot. Love stuffed burgers? See easy stuffed recipes. Who wants the first bite?

You will need: 2 lb ground beef, salt, pepper, 6 slices American cheese (folded), 6 buns, pickles, onions

How to make it: 1. Shape 12 thin patties. 2. Place folded cheese on 6 and top with the rest. 3. Pinch edges tightly to seal. 4. Cook over medium heat 5 to 6 minutes per side until 160 degrees F. 5. Rest 2 minutes before serving.

Sheet Pan Andy Reid Cheeseburgers for a Crowd

When the entire house shows up for the big game, sheet pan burgers make it easy. One big patty bakes on a sheet pan, then gets cut into squares and topped with cheese. These Andy Reid cheeseburgers are perfect for feeding a crowd at once. The tip: press the beef evenly into the pan and bake on a rack set over a second pan, or drain the fat halfway through. Cut into squares that fit your buns. Love easy party food? See sheet pan dinners. Ready for kickoff?

You will need: 3 lb ground beef, 1 tsp salt, 1 tsp pepper, 1 tsp garlic powder, 1/2 onion (grated), 12 slices American cheese, 12 slider or regular buns, pickles, sauce

How to make it: 1. Heat oven to 400 degrees F and line a sheet pan. 2. Mix beef with seasonings and onion and press evenly into the pan. 3. Bake 18 to 20 minutes until 160 degrees F, draining fat halfway. 4. Top with cheese and bake 2 minutes. 5. Cut into squares and serve on buns.

Patty Melt on Rye With Caramelized Onions

The patty melt sits halfway between a cheeseburger and a grilled cheese, with a juicy patty, Swiss cheese and sweet onions pressed between buttery rye slices. It is a diner classic. The tip: shape the patty into an oval to fit the bread and cook the onions low and slow until jammy and golden. Toast the sandwich in butter until the cheese melts. Love diner food? See grilled cheese recipes. Rye or sourdough?

You will need: 1 lb ground beef, salt, pepper, 2 onions (sliced), 3 tbsp butter, 8 slices rye bread, 8 slices Swiss cheese

How to make it: 1. Caramelize onions in butter 25 minutes. 2. Shape 4 oval patties and cook to 160 degrees F. 3. Layer bread, cheese, patty, onions, cheese and bread. 4. Butter the outside. 5. Toast in a skillet 3 minutes per side until golden.

Cheeseburger Pasta Skillet

This one-pan pasta turns Andy Reid cheeseburgers into a family favorite that is ready in about 30 minutes. Pasta cooks right in the skillet with beef, broth and tomato, then gets a blanket of melted cheese. The tip: simmer the pasta uncovered and stir often so it cooks evenly, adding a splash more broth if it looks dry. Top with diced pickles for a burger flavor. Love one-pan dinners? See one-pot pasta dinners. Pickles on top?

You will need: 1 lb ground beef, 1/2 onion, 2 cups broth, 1 cup milk, 1 can tomato sauce, 2 tbsp ketchup, 1 tbsp mustard, 8 oz elbow pasta, 2 cups shredded cheddar, salt, pepper

How to make it: 1. Brown beef and onion to 160 degrees F. 2. Add broth, milk, tomato sauce, ketchup and mustard. 3. Stir in pasta and simmer 12 to 14 minutes, stirring often. 4. Stir in cheese until melted. 5. Season and serve.

Mushroom Swiss Burger

Buttery sauteed mushrooms and nutty Swiss cheese make a rich, savory burger that feels like a steakhouse treat. It is one of the Andy Reid cheeseburgers for fans who want something different. The tip: cook the mushrooms in a hot pan without stirring for the first few minutes, so they brown deeply instead of steaming. A splash of soy sauce adds depth. Love mushrooms? See mushroom recipes. Swiss or provolone?

You will need: 2 lb ground beef, salt, pepper, 8 oz mushrooms (sliced), 2 tbsp butter, 1 tsp soy sauce, 6 slices Swiss cheese, 6 buns

How to make it: 1. Brown mushrooms in butter and add soy sauce. 2. Shape and season 6 patties. 3. Cook until 160 degrees F. 4. Top with mushrooms and Swiss and cover to melt. 5. Serve on toasted buns.

Slow Cooker Cheeseburger Soup

Cheeseburger soup is a creamy, hearty bowl that tastes like a burger and fries in spoonable form. It simmers in the slow cooker while you watch the early game. The tip: stir in the cheese at the end on low heat, adding a handful at a time, so it melts smoothly without clumping. Top with crumbled bacon and pickles. Love cozy soups? See crockpot soups. Bacon on top?

You will need: 1 lb ground beef, 1 onion, 2 carrots, 2 celery stalks (diced), 4 potatoes (diced), 4 cups broth, 1 tsp basil, 3 tbsp butter, 1/4 cup flour, 1 1/2 cups milk, 2 cups shredded cheddar, salt, pepper

How to make it: 1. Brown beef and onion to 160 degrees F and drain. 2. Add to the slow cooker with vegetables, broth and basil. 3. Cook on low 6 hours. 4. Cook butter and flour, whisk in milk until thick and stir in. 5. Add cheese a handful at a time and season.

Green Chile Cheeseburger

The green chile cheeseburger is the pride of New Mexico, topped with roasted green chiles and melty cheese. It has a smoky heat that keeps you coming back for more. The tip: roast and peel fresh green chiles or use canned ones, and pile them on before the cheese so it melts over and holds them in place. Use pepper jack for more kick. Love spicy food? See New Mexico favorites. Mild or hot chiles?

You will need: 2 lb ground beef, salt, pepper, 1 cup roasted green chiles (chopped), 6 slices pepper jack or cheddar, 6 buns, lettuce, tomato

How to make it: 1. Shape and season 6 patties. 2. Grill or pan-fry until 160 degrees F. 3. Spoon chiles on each patty. 4. Top with cheese and cover to melt. 5. Serve on toasted buns with lettuce and tomato.