Double Cheeseburger

Double cheeseburgers are like a warm hug on a plate, inviting you with their perfectly toasted buns, juicy patties, and layers of melty cheese awaiting to tantalize your taste buds. The moment you sink your teeth in, you experience that delightful combination of flavors and textures—a satisfying crunch from the fresh veggies, followed by the rich and savory goodness of beef. This recipe for double cheeseburgers brings together a symphony of quality ingredients that not only elevate your burger game but also leaves you longing for more after each bite.

I first stumbled upon the magic of double cheeseburgers during a summer backyard barbecue years ago. My dear friend grilled up a batch, and I remember standing in awe as the aroma of sizzling meat wafted through the air. With each bite, I realized that homemade was better than any fast-food version. This recipe encapsulates that spirit, making it easy for you to recreate that unforgettable moment right in your kitchen. Let’s dive into creating these hearty wonders—perfect for casual family dinners or gatherings with friends. You’ll soon understand why they’re a classic favorite!

How to Make Double Cheeseburger

1. Prepare the Buns: In the bowl of a stand mixer fitted with a dough hook, combine 2¾ cups all-purpose flour, ¼ cup non-fat dry milk powder, 2 tablespoons granulated sugar, 1½ teaspoons kosher salt, and 2¼ teaspoons instant yeast. Stir to combine.

2. Mix the Dough: Add 3 large eggs, 1 large egg yolk, and ¼ cup water. Mix on low speed until a shaggy dough forms.

3. Incorporate Butter: With the mixer running, add 10 tablespoons softened unsalted butter one tablespoon at a time. Let each addition incorporate fully before adding the next.

4. Knead the Dough: Increase the speed to medium-high and knead for 15-20 minutes until the dough is smooth and shiny.

5. First Rise: Transfer to a lightly greased bowl, shaping it into a ball. Cover and let rise at room temperature for one hour.

6. Chill the Dough: Move the dough to the refrigerator for at least eight hours or overnight.

7. Shape the Buns: Divide the dough into six equal portions, shaping each into tight balls using the cup-and-roll method.

8. Proof the Buns: Place the shaped dough balls on a parchment-lined baking sheet. If using ring molds, place around each. Cover loosely with plastic wrap and let proof for 1-3 hours until puffy.

9. Prepare for Baking: Preheat your oven to 375°F (190°C). While it preheats, refrigerate the buns briefly.

10. Egg Wash: Whisk together 1 egg, 1 egg white, and 1 tablespoon water for the egg wash. Brush over the buns and sprinkle sesame seeds if desired.

11. Bake: Bake for 16-18 minutes or until golden brown and the internal temperature hits 190°F (88°C). Let cool completely.

12. Prepare the Patties: In a large bowl, combine 1½ pounds ground chuck, ¾ pound ground brisket, and ¾ pound ground short rib. Season with 1 teaspoon kosher salt and 1 teaspoon black pepper, mixing gently to combine.

13. Shape & Chill: Divide the mixture into 12 portions (about four ounces each). Shape into patties about ½-¾ inch thick, and refrigerate for at least an hour.

14. Caramelize Onions: In a wide sauté pan, heat 2 tablespoons unsalted butter and 1 tablespoon oil over medium heat. Add onions and cook low and slow for about 8 minutes until soft. Add water gradually, continuing to cook for 30-45 minutes until the onions are golden.

15. Quick Pickle Cucumbers: Place sliced cucumbers in a heatproof bowl. Combine 1 cup vinegar, 1 cup water, 1-2 tablespoons sugar, 2 teaspoons kosher salt, smashed garlic cloves, peppercorns, bay leaf, and red pepper flakes in a saucepan. Bring to a simmer and pour over cucumbers. Cool, then refrigerate for at least an hour.

16. Prepare the Sauce: In a bowl, whisk together ½ cup mayonnaise, 2 tablespoons ketchup, and 2 tablespoons Dijon mustard. Stir in chopped gherkins, gherkin brine, ½ teaspoon white vinegar, garlic powder, onion powder, smoked paprika, and additional salt and pepper.

17. Cook the Patties: Preheat a cast-iron skillet or flat top griddle over medium-high heat until hot. Lightly oil the surface and add the patties, pressing gently to ensure full contact. Cook for 2-3 minutes without moving until a brown crust forms.

18. Cheese Time: Flip the patties and immediately top each with a slice of cheese. Cook for another 1-2 minutes until melted and burgers are cooked through.

19. Toast the Buns: Slice the buns in half and toast cut-side down in a buttered pan until golden brown. Steam them if needed for a few minutes.

20. Assemble: Spread burger sauce on the bottom bun, add shredded lettuce and sliced tomatoes, place a cheeseburger patty on top, followed by quick pickles, another patty, red onion, and caramelized onions. Top with more sauce before capping with the top bun. Gently press to secure.

Storing & Reheating

To store your double cheeseburgers, let them cool to room temperature and place in an airtight container. They can be kept in the fridge for about 2-3 days. If you want to keep them longer, freeze the components separately; patties can last up to 3 months. Reheat in the oven or on a skillet over low heat until warm, ensuring the buns don’t get too tough. If freezing, remember that while the flavor remains intact, the overall texture may change slightly; a quick toast can help refresh the buns.

With each bite of these delicious double cheeseburgers, you will experience a delightful taste that celebrates the comforting essence of a classic meal. They are not just delicious; they bring joy and satisfaction, making them an ideal dish for family dinners, game nights, or casual gatherings with friends. So grab a plate, gather your loved ones, and enjoy the fruits of your labor—you’ve earned it!

Recipe FAQs

Can I make the burger patties ahead of time?

Absolutely! You can shape the patties and refrigerate them for up to 12 hours or freeze them for up to 3 months. Just remember to separate them with parchment paper to avoid sticking.

What can I substitute for the ground beef?

If you’re looking to go meatless, try using plant-based ground meat for a great flavor. You can also use ground turkey or chicken as a lighter alternative. Just ensure you adjust your seasoning as needed!

How do I know when my patties are done?

The best way to check is to use an instant-read thermometer; the internal temperature should reach 160°F (71°C) for ground beef patties. If you prefer, you can also cut into one to check that it’s no longer pink in the center.

What’s the best way to toast the buns?

For the perfect toasted bun, use a skillet with a little melted butter over medium heat. Toast them cut-side down for 2-3 minutes until golden brown—a little crisp on the outside keeps everything from getting soggy!

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Double Cheeseburger

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• Author: Jennifer
• Prep Time: 90 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 48 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American

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Description

This Double Cheeseburger is the ultimate delight, combining juicy beef patties with melted American cheese and freshly made buns. Perfect for a quick dinner or a fun family meal, this recipe highlights rich flavors and simple preparation, making it a favorite for cheeseburger lovers everywhere.

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Ingredients

Scale 1x2x3x

• 2¾ cup (343.75 gram) all-purpose flour
• ¼ cup (30 gram) non-fat dry milk powder
• 2 tablespoon (25 gram) granulated sugar
• 1½ teaspoon (10 gram) kosher salt
• 2¼ teaspoon (9 gram) instant yeast
• 3 large egg
• 1 large egg yolk
• ¼ cup (59.15 milliliter) water
• 10 tablespoon (145 gram) unsalted butter, softened and cut into cubes
• 1 large egg
• 1 large egg white
• 1 tablespoon (15 gram) water
• optional sesame seeds, to taste
• 1½ pound (680.39 gram) ground chuck
• ¾ pound (340.19 gram) ground brisket
• ¾ pound (340.19 gram) ground short rib
• 1 teaspoon (5 gram) kosher salt
• 1 teaspoon (2 gram) black pepper
• 2 tablespoon (28 gram) unsalted butter
• 1 tablespoon (15 gram) neutral oil
• 2 medium onion (300 gram), thinly sliced
• 2 english cucumber (600 gram), sliced into ¼-inch rounds
• 1 cup (236.59 gram) vinegar
• 1 cup (236.59 gram) water
• 1–2 tablespoon (12–25 gram) granulated sugar
• 2 teaspoon (10 gram) kosher salt
• 2–3 garlic clove, smashed
• 1 teaspoon (2 gram) whole peppercorn
• 1 bay leaf
• pinch red pepper flakes
• ½ cup (120 gram) mayonnaise
• 2 tablespoon (30 gram) ketchup
• 2 tablespoon (30 gram) dijon mustard
• 2 tablespoon (20 gram) gherkins, finely chopped
• 1 tablespoon (15 gram) gherkin brine
• ½–1 teaspoon (2–5 gram) white vinegar
• ½ teaspoon (1 gram) garlic powder
• ½ teaspoon (1 gram) onion powder
• ¼ teaspoon (½ gram) smoked paprika
• black pepper, freshly ground, to taste
• pinch kosher salt
• 2 cup (144 g) iceberg lettuce, shredded
• 2 roma tomato (240 gram), thinly sliced
• ¼ cup (40 g) red onion, finely diced
• 12 slice american cheese

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Instructions

1. In a stand mixer bowl with a dough hook, combine the flour, dry milk powder, sugar, salt, and yeast; stir to mix.
2. Incorporate eggs, egg yolk, and water; mix at low speed until shaggy dough forms.
3. Gradually add butter, one tablespoon at a time, fully mixing each addition before proceeding.
4. Increase speed to medium-high; knead for 15-20 minutes until dough is smooth and pulls away from bowl sides.
5. Transfer the dough to a greased bowl, shape into a ball, cover, and let rise for one hour at room temperature.
6. Chill the dough in the refrigerator for at least eight hours or up to 12 hours.
7. Divide the dough into six equal pieces, approximately 125 grams each.
8. Shape each piece into a tight ball by folding edges underneath and rolling against a clean surface.
9. Place dough balls on a parchment-lined baking sheet; if using ring molds, position them around each ball. Cover with plastic wrap.
10. Allow buns to proof until very puffy, about one to three hours depending on temperature.
11. Preheat oven to 375°F (190°C); briefly refrigerate the buns before baking to firm.
12. Prepare egg wash by whisking the egg, egg white, and water; brush over buns and sprinkle with sesame seeds, if using.
13. Bake for 16-18 minutes until golden brown and an internal temperature of 190°F (88°C) is reached.
14. Remove from oven and let cool completely.

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Notes

Feel free to customize toppings according to your preference, such as adding pickles or different cheese.
Letting the buns cool completely helps maintain their texture and flavor for serving.
For added flavor, consider chilling the cooked patties briefly before assembling your burgers.

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Nutrition

• Serving Size: 1 burger
• Calories: 618
• Sugar: 5 g
• Sodium: 1025 mg
• Fat: 36 g
• Saturated Fat: 17 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 46 g
• Fiber: 2 g
• Protein: 29 g
• Cholesterol: 150 mg

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