Cheeseburger Sub

Calling all football fans and burger enthusiasts! Craving the iconic taste of SoFi Stadium’s legendary cheeseburger subs but can’t make it to the game? Worry not, burger champions! Today, I’m bringing the stadium magic straight to your kitchen with this homemade SoFi Stadium Cheeseburger Sub recipe.

Photo of cheeseburger sub from Sofi Stadium

This isn’t your average cheeseburger; it’s a monster-sized masterpiece, overflowing with juicy ground beef, melty American cheese, tangy pickles, and crisp onions, all nestled in a foot-long Martin’s potato bun that’s guaranteed to satisfy even the hungriest fan.

Now, before we get into the nitty-gritty, let’s address the elephant in the room: this recipe is big. Like, REALLY big. It’s designed to feed a crowd, perfect for your next game-day gathering or a satisfying solo indulgence (no judgment here!). So, grab your biggest appetite and your favorite jersey, because it’s time to experience SoFi Stadium flavor in your own kitchen!

Deconstructing the Deliciousness: The SoFi Stadium Sub

The beauty of this recipe lies in its simplicity and familiar flavors. Here’s what you’ll need:

  • 1 foot-long Martin’s potato roll: The sturdy foundation for all that burger goodness.
  • 1 pound ground beef: Choose 80/20 for the perfect balance of flavor and juiciness.
  • 3 tablespoons butter: For sautéing the onions and adding richness.
  • 1 cup diced onion: Adds a sweet and savory crunch.
  • 1 cup sliced pickles: Tangy and refreshing, a classic burger companion.
  • 3 slices American cheese: Melty goodness, essential for any respectable cheeseburger.
  • Ketchup and mustard: The dynamic duo of burger condiments.
  • Kosher salt and fresh cracked pepper: Seasoning is key!

With its versatility and crowd-pleasing appeal, this SoFi Stadium Cheeseburger Sub recipe is sure to become your new game-day go-to. So, grab your ingredients, fire up the stove, and get ready to experience the taste of victory (and deliciousness) in your own kitchen!

Photo of cheeseburger sub from Sofi Stadium

P.S. Want to see this recipe come to life in action? Head over to my YouTube channel, where I share tons of fun and informative videos on all things food!

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Photo of cheeseburger sub from Sofi Stadium

SoFi Stadium Cheeseburger Sub

Recipe by Jason Hill –
Today we’re making the famous Cheeseburger Sub recipe from SoFi Stadium. This is a monster-sized cheeseburger sub sandwich topped with melted American cheese, pickles and onions and stuffed in a foot-long Martin’s potato bun.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 2


  • 1 foot-long submarine sandwich roll
  • 1 pound ground beef
  • 3 tablespoons butter
  • 1 cup diced onion
  • 1 cup sliced pickles
  • 3 slices American cheese
  • Ketchup
  • Mustard
  • Kosher Salt
  • Fresh cracked pepper


  • Slice your roll in half and butter it on each side.
  • Form your ground beef into a long narrow patty at least 13 or 14 inches long. It will shrink when cooking. Pat down so it cooks evenly and is easy to flip with your spatula. Season with salt and pepper on both sides.
  • On a large griddle, toast the rolls so the butter melts and crisps up the bread. Remove and set aside.
  • Add butter to the griddle and saute the onion until crispy and brown. Set aside and keep warm.
  • Add your ground beef to the griddle and cook on both sides, about 5 minutes or so each side.
  • Add three slices of American cheese to the top of the long patty, covering the entire length. Put foil over the burgers so the cheese melts, about 1 minute.
  • Build your cheeseburger subs by layering the buttered and toasted roll with ketchup, mustard and onions. Add the patty and top with the sliced pickles.
  • Feel free to add your favorite toppings to this burger, such as sliced tomatoes, lettuce, mayonnaise or thousand island and make it your own!
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Keyword burgers, cheeseburger sub, party food, sandwich, sofi stadium, Super Bowl
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AboutJason Hill

Hi, I’m Jason Hill, host of YouTube’s “Chef Tips” series. I graduated from culinary school in 1998, and gained my experience working the lines in Southern California. I launched my cooking videos in 2007. I love sharing quick and easy recipes that get people back in the kitchen.

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