Description
Ultimate Juicy Double Cheeseburger
A mouthwatering, cheesy, and perfectly grilled double patty burger that will leave you craving for more!
Ingredients:
For the Burger Patties:
1 lb ground beef (80/20 for juiciness)
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 tbsp Worcestershire sauce
For the Toppings:
4 slices of cheddar or Swiss cheese
4 slices of crispy bacon (optional but delicious!)
1/2 cup caramelized onions (optional)
1 tbsp butter (for toasting buns)
2 brioche burger buns
2 tbsp burger sauce (mayo, ketchup, mustard mix)
Lettuce, tomato, and pickles for extra crunch
Instructions:
Prepare the Patties:
In a bowl, mix ground beef, salt, pepper, garlic powder, smoked paprika, and Worcestershire sauce.
Form into 4 thin patties (they will shrink and thicken while cooking).
Cook the Patties:
Heat a skillet or grill over medium-high heat.
Cook each patty for 3-4 minutes per side until browned and slightly crispy.
In the last minute of cooking, place cheese slices on each patty and cover to let it melt.
Toast the Buns:
Spread butter on brioche buns and toast on the skillet until golden brown.
Assemble the Burger:
Spread burger sauce on the buns.
Stack one patty with melted cheese, then the second patty.
Top with bacon, caramelized onions, lettuce, tomato, and pickles.
Close with the top bun.
Serve & Enjoy!
Serve hot with fries and a side of your favorite dipping sauce!
Pro Tip:
For extra juiciness, press the patties only once while cooking.
Add a touch of honey mustard for a sweet & tangy twist!
This Ultimate Double Cheeseburger is a must-try for all burger lovers!
Step-by-Step Guide
1. Mix the Meat: Gently combine the ground beef with all patty seasonings in a large bowl. Avoid overmixing to prevent tough burgers.
2. Form Patties: Divide the mixture into four equal portions. Shape into thin, even patties, about 1/4-inch thick. Make a slight dimple in the center of each with your thumb to prevent bulging.
3. Preheat Cooking Surface: Heat your skillet, griddle, or grill to medium-high. It’s hot enough when water droplets sizzle.
4. Cook the Patties: Place patties on the hot surface. Cook undisturbed for 3-4 minutes until a good crust forms. Flip once.
5. Add Cheese: After flipping, cook for another 2-3 minutes. In the last minute, place a cheese slice on each patty and cover to melt.
6. Toast Buns & Assemble: Butter and toast the buns in the same pan. Spread sauce on both halves. Stack two patties on the bottom bun, add toppings, and crown with the top bun.
Serving Suggestions
Serve this hearty burger with classic steak-cut fries, crispy onion rings, or a light side salad to balance the richness. For dipping sauces, consider garlic aioli, spicy sriracha mayo, or a classic barbecue sauce. A cold craft beer, milkshake, or iced tea pairs perfectly.
How-to Summary
Gently mix seasoned 80/20 ground beef, form into four thin patties with a center dimple. Cook on a hot surface for 3-4 minutes per side, adding cheese to melt at the end. Toast buttered brioche buns. Assemble with sauce, double patties, bacon, onions, lettuce, tomato, and pickles.
Frequently Asked Questions
Can I use a leaner ground beef?
We strongly recommend 80/20 (80% lean, 20% fat). Leaner beef results in a drier, less flavorful patty as the fat is essential for juiciness and taste.
How do I prevent the burgers from shrinking too much?
Creating a shallow dimple in the center of each raw patty helps it maintain a flat shape as the edges contract during cooking.
Can I prepare the patties ahead of time?
Yes. Shape the patties, place them on a parchment-lined tray, and refrigerate for up to 24 hours. Let them sit at room temperature for 15-20 minutes before cooking.
What’s the best way to caramelize onions?
Cook thinly sliced onions in a pan with butter and a pinch of salt over low heat for 25-30 minutes, stirring occasionally, until soft, golden, and sweet.
Can I cook these on an outdoor grill?
Absolutely. Ensure the grates are clean, oiled, and preheated to medium-high. Follow the same cooking times, but avoid pressing down with the spatula.
Common Mistakes to Avoid
- Overmixing the Meat: This develops too much protein, leading to a dense, tough texture.
- Pressing Patties While Cooking: Squeezing out the precious juices is the fastest way to a dry burger.
- Flipping Too Often: Flip only once to allow a proper, flavorful crust to form.
- Using Cold Meat: Cooking patties straight from the fridge can cause uneven cooking; a brief rest at room temperature helps.
- Overcrowding the Pan: This steams the patties instead of searing them. Cook in batches if necessary.
Conclusion
Mastering the ultimate double cheeseburger is about quality ingredients, proper technique, and avoiding common pitfalls. The double layer of juicy, seasoned beef and melted cheese, combined with crispy toppings and a soft bun, creates an unforgettable homemade burger experience. With this detailed guide, you’re equipped to create a restaurant-quality masterpiece that will satisfy any craving.