Applebee’s O-M Cheddar Burger: Menu Item Guide and Nutrition

This copycat Applebee’s O-M-Cheese Burger is piled high with crispy bacon, melted American cheese, spicy honey mustard, and served in a bubbling cheese pool for dipping.

I tried Applebee’s O-M-Cheese Burger and wanted to recreate the full skillet experience at home. Some locations don’t always serve the queso as expected, so this at-home version guarantees a hot, generous pool of cheese every time.

This homemade copy is rich, smoky, and melty — and you control how cheesy it gets. Below you’ll find a clear recipe snapshot, ingredients, step-by-step instructions, variations, storage tips, and answers to common questions so you can make this skillet burger easily at home.

Recipe Snapshot

• Servings: 4 burgers
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Skill Level: Easy
• Best For: Weeknight dinners, game day, cheese lovers

Ingredients

These are the ingredients I used to recreate the skillet-style restaurant burger at home.

For the burgers:

• 1 lb ground beef: I recommend 80/20 for juiciness, but use what you prefer.
• 4 slices American cheese
• Salt and pepper: to taste
• 4 brioche buns: or your preferred hamburger buns

For the queso:

• 4 TBSP unsalted butter
• 1 cup heavy whipping cream
• 1 cup shredded cheese blend: Monterey Jack and white American (shred your own for the best melt)
• Seasonings: 1 TBSP minced garlic, 1/4 tsp garlic powder, 1/4 tsp cumin

Burger toppings

• 8 slices applewood smoked bacon: thick-cut works well
• Spicy honey mustard: store-bought or homemade
• Optional: pickles, jalapeños, lettuce, extra shredded cheese

How to Make Applebee’s O-M-Cheese Burger

For the burgers:

1. Cook the bacon in a cast iron skillet over medium heat until crispy. Drain on paper towels.
2. Divide the ground beef into four equal patties and season both sides with salt and pepper.
3. Cook the patties in the same cast iron skillet over medium-high heat about 4–5 minutes per side, or until they reach your desired doneness.
4. Top each patty with a slice of American cheese and let it melt. Remove patties and keep warm.
5. Lightly toast the buns in the skillet, cut-side down, 1–2 minutes until golden.

For the queso:

1. In the same skillet, melt the butter over medium heat and sauté the minced garlic for about 1 minute.
2. Pour in the heavy whipping cream and bring it to a gentle simmer.
3. Add the shredded cheese blend a handful at a time, stirring until smooth and fully melted. Season with garlic powder and cumin.
4. Keep the queso warm in the cast iron skillet for serving; the burger halves will be placed cut-side down into the cheese for the full effect.

To assemble:

1. Build each cheeseburger with the melted American cheese, bacon, spicy honey mustard, and lettuce (plus any optional toppings).
2. Cut each burger in half and press the cut side down into the hot queso in the skillet so the cheese sticks to the burger halves.
3. Serve the skillet with fries alongside and enjoy immediately while everything is hot and gooey.

Recipe Variations

• Spicy: Add sliced jalapeños and swap Monterey Jack for pepper jack.
• BBQ: Replace spicy honey mustard with your favorite BBQ sauce.
• Loaded: Top with sautéed onions and mushrooms for extra savory flavor.
• Tex-Mex: Stir taco seasoning into the queso and finish with pico de gallo.
• Low Carb: Skip the bun and serve the burger halves directly in the skillet over queso.

Recipe Tips for Best Results

Use 80/20 ground beef for juicy burgers. Shred block cheese for a smoother queso. Warm or toast buns before serving. Use a cast iron skillet to keep everything hot and sizzling. Don’t overcook patties — a juicy center helps the cheese melt best. If short on time, heated store-bought queso works, but heat it gently before serving.

Storing Leftovers

• Refrigerator: Store patties (without buns) and queso separately in airtight containers for up to 3 days.
• Reheating: Reheat queso slowly on the stovetop, stirring frequently; add a splash of milk if it becomes too thick. Reheat burgers in the microwave or skillet until warmed through.
• Freezer: Freeze cooked patties (not queso) in airtight bags for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Recipe