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