Name: Double Cheeseburger
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 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

Jump to Recipe · Leave a Review

Double cheeseburgers are the epitome of comfort food, bringing joy with every bite. Picture this: two juicy beef patties, melted cheese oozing down the sides, and a soft, freshly baked bun cradling all that deliciousness. Let’s not forget the crunchy lettuce and tangy sauce that add the perfect finish. Whether you enjoy them at summer BBQs or cozy family dinners, they never fail to satisfy those cravings.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Double Cheeseburger
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Double Cheeseburger

I still remember the first time I tried a double cheeseburger at a local diner. I was blown away by the harmony of flavors and textures. Fast forward to today, I’ve perfected my homemade version that beats anything you’ll find at a fast-food chain. It’s an easier project than you might think, and trust me, your taste buds will thank you! Grab your apron and let’s dive into this delicious double cheeseburger recipe.

Why You’ll Love This Recipe

Simple & Quick: This recipe takes roughly an hour to prepare and cook, making it a manageable weeknight dinner.
Irresistible Flavor: Each bite combines juicy beef, creamy cheese, and tangy sauce, creating a mouthwatering experience.
Eye-Catching Appeal: Layered with vibrant lettuce, fresh tomato, and crispy onions, these burgers look as good as they taste.
Flexible Serving: Perfect for a casual family gathering, backyard BBQ, or even a cozy night in.
Diet-Friendly Options: Consider substitutions like turkey or veggie patties to cater to dietary preferences.

Ingredients You’ll Need

2¾ cups all-purpose flour: This is the foundation for our soft burger buns. If you prefer a whole-grain approach, you can substitute half with whole wheat flour.
¼ cup non-fat dry milk powder: It adds richness to the dough. You can use liquid milk as an alternative; just adjust the water quantity accordingly.
2 tablespoons granulated sugar: Sweetens the buns slightly and helps in browning. Brown sugar can also work for a richer flavor.
1½ teaspoons kosher salt: Essential for enhancing flavors in both the buns and patties. Don’t skip this!
2¼ teaspoons instant yeast: Helps the dough rise beautifully. Active dry yeast is a good substitute if you activate it first.
3 large eggs & 1 large egg yolk: These enrich the dough. Ensure they are at room temperature for the best results.
¼ cup water: Essential for binding the ingredients. Adjust as needed for dough consistency.
10 tablespoons unsalted butter: Adds flavor and moisture to the buns. Make sure it’s softened for easy incorporation.
1½ pounds ground chuck: Rich in flavor and fat content, ideal for juicy burgers. Ground beef with a higher fat content works, too.
¾ pound ground brisket & ¾ pound ground short rib: This combination gives depth and complexity. If you can’t find them, just use more ground chuck.
Kosher salt & black pepper: Simple seasonings that elevate the meat.
2 tablespoons unsalted butter & 1 tablespoon neutral oil: Used for sautéing onions until golden.
2 medium onions: The sweeter, caramelized onions bring a wonderful flavor.
2 English cucumbers: These will be pickled for a refreshing crunch.
Vinegar, water, sugar, salt, garlic cloves, whole peppercorn, bay leaf, red pepper flakes: Used for quick pickling the cucumbers, providing a zesty contrast to the rich burgers.
½ cup mayonnaise, 2 tablespoons ketchup, 2 tablespoons Dijon mustard, & 2 tablespoons finely chopped gherkins: These make a tangy burger sauce that ties everything together.
½-1 teaspoon white vinegar, garlic powder, onion powder, smoked paprika, & black pepper: These spices enhance the flavor profile of the sauce. Adjust to taste.
2 cups iceberg lettuce & 2 Roma tomatoes: Fresh toppings that add crunch and juiciness to each bite.
12 slices of American cheese: Melts beautifully over the patties; feel free to swap with another cheese if you prefer.

How to Make Double Cheeseburger

Prepare the Buns: In a stand mixer 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. Mix briefly.
Add 3 large eggs, 1 egg yolk, and ¼ cup water; stir until a shaggy dough forms. Gradually mix in 10 tablespoons softened butter, adding one tablespoon at a time.
Increase speed to medium-high and knead for 15-20 minutes, until shiny and pulling from the sides of the bowl.
Transfer the completed dough to a greased bowl, cover, and let it rise at room temperature for an hour.
Chill dough for at least 8 hours or overnight. Once chilled, divide into six portions (about 125 grams each) and shape into tight balls.
Place the dough balls on a parchment-lined baking sheet, cover with plastic wrap and let them proof for 1-3 hours until puffy.
Preheat your oven to 375°F (190°C). Brush the tops with a mixture of 1 egg, 1 egg white, and 1 tablespoon water. Optionally, sprinkle with sesame seeds.
Bake for 16-18 minutes until golden brown and reaching an internal temperature of 190°F (88°C). Cool completely.
Prepare the Patties: Combine 1½ pounds ground chuck, ¾ pound ground brisket, and ¾ pound ground short rib in a large bowl. Season with 1 teaspoon kosher salt and 1 teaspoon black pepper. Mix gently to avoid overworking.
Shape mixture into 12 equal portions (about 4 ounces each) and form into ½-¾ inch thick patties.
Refrigerate patties for at least an hour. Meanwhile, bring 2 tablespoons unsalted butter and 1 tablespoon neutral oil to heat over medium.
Sauté 2 sliced onions, stirring occasionally for about 8 minutes until soft. Add a splash of water and continue for 30-45 minutes until caramelized.
Quick Pickle the Cucumbers: Slice 2 English cucumbers into ¼-inch rounds and place them in a heatproof bowl. Boil together 1 cup vinegar, 1 cup water, 1-2 tablespoons sugar, 2 teaspoons kosher salt, 2 smashed garlic cloves, 1 teaspoon whole peppercorns, 1 bay leaf, and red pepper flakes. Pour over cucumbers and let sit until cool, then refrigerate for at least an hour.
Make the Burger Sauce: In a medium bowl, whisk together ½ cup mayonnaise, 2 tablespoons ketchup, and 2 tablespoons Dijon mustard. Mix in finely chopped gherkins, 1 tablespoon gherkin brine, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon smoked paprika, black pepper, and a pinch of kosher salt. Chill until ready to use.
Cook the Patties: Preheat a skillet or griddle over medium-high heat. Lightly oil the surface. Cook patties for 2-3 minutes without moving until a deep crust forms. Flip, top each with cheese, and cook for an additional 1-2 minutes until the cheese melts.
Assemble the Burgers: Slice the buns and toast them cut-side down in a buttered pan. Spread the burger sauce on the bottom bun, layer with shredded lettuce, tomato slices, a cheese-topped patty, pickles, a second patty, diced red onion, and caramelized onions. Close with a sauce-topped top bun and press gently.
Serve: Allow the burgers to rest for a minute. Slice and serve hot for maximum indulgence!

Storing & Reheating

Store any leftover cooked patties in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them for up to 3 months. Reheat in the oven at 350°F (175°C) or in a skillet on low heat until warmed through. Note that reheating may alter the burger’s texture slightly, so adding a splash of beef broth can help revive juiciness.

Chef’s Helpful Tips

Avoid overworking the meat when mixing and shaping patties to keep them tender.
Ensure your ingredients are at room temperature for better dough consistency.
Timing is everything; keep an eye on your onions and remove them once caramelized rather than letting them burn.
For extra flavor, let your sauce sit overnight in the refrigerator.
Feel free to prep the buns and patties a day ahead to save time on the day of your gathering!

Double cheeseburgers are a delightful treat that can truly bring smiles to any occasion. Whether you’re preparing them for a casual dinner or a special event, they are sure to impress. Don’t hesitate to play around with the ingredients to create your perfect burger. Enjoy this culinary adventure to impress your family and friends!

Recipe FAQs

Can I use different types of cheese?

Absolutely! While American cheese melts beautifully, feel free to experiment with cheddar, Swiss, or blue cheese for a varied flavor profile.

How can I make the burgers spicier?

Add diced jalapeños or a dash of hot sauce into the meat mixture or use pepper jack cheese instead of American cheese for an extra kick.

Can I make these burgers ahead of time?

Yes! You can prepare the patties and store them in the refrigerator for up to 12 hours before cooking. Just be sure to keep them covered.

What should I serve with double cheeseburgers?

Classic options include French fries, coleslaw, or a fresh green salad. You could also explore crispy onion rings or baked sweet potato fries for delightful sides!