Double Cheeseburger

Double cheeseburgers are a mouth-watering creation that evokes memories of summer barbecues and cozy family dinners. Juicy patties layered with melted cheese between soft, freshly baked buns—the tantalizing combination is bound to make anyone salivate. What’s more, making a double cheeseburger at home brings the added joy of customizing your ingredients, creating a burger that matches your personal taste perfectly.

When you bite into a double cheeseburger, you experience a symphony of flavors: the savory richness of the beef, the creaminess of the melted cheese, and the crunch of fresh vegetables. This homemade version trumps any fast-food option, delivering a taste that’s fresh, satisfying, and utterly overwhelming—I mean that in the best way possible! Gathering family and friends for a burger night could easily turn into a cherished tradition. Trust me, once you try this double cheeseburger recipe, you’ll want to make it again and again!

How to Make Double Cheeseburger

1. Prepare the Dough: In the bowl of a stand mixer fitted with a dough hook, mix together 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 until combined.
2. Add Wet Ingredients: Blend in 3 large eggs, 1 large egg yolk, and ¼ cup water. Mix on low speed until the dough begins to form.
3. Incorporate Butter: With the mixer still running, gradually incorporate 10 tablespoons softened unsalted butter, allowing each tablespoon to dissolve into the dough.
4. Knead the Dough: Increase the speed to medium-high and knead for 15-20 minutes until the dough is smooth, elastic, and pulls away from the bowl’s sides.
5. First Rise: Move the dough to a greased bowl, cover it with a plastic wrap or a plate, and let it rise at room temperature for one hour.
6. Chill the Dough: After the first rise, place the dough in the refrigerator for at least eight hours or up to 12.
7. Divide and Shape: Once chilled, divide the dough into six equal balls, about 125 grams each. Shape each into a tight ball by pulling the edges under and rolling against a clean surface.
8. Second Rise: Transfer the dough balls to a parchment-lined baking sheet, cover loosely with plastic wrap, and allow them to proof until puffy, about one to three hours.
9. Preheat Oven: Set your oven to 375°F (190°C) and place the dough in the refrigerator briefly.
10. Egg Wash and Bake: Whisk together 1 large egg, 1 large egg white, and 1 tablespoon water. Brush this over the dough balls, sprinkle with sesame seeds if desired, then bake for 16-18 minutes, or until golden brown.
11. Prepare Meat Mixture: In a bowl, combine 1½ pounds ground chuck, ¾ pound ground brisket, ¾ pound ground short rib, 1 teaspoon kosher salt, and 1 teaspoon black pepper, mixing gently to avoid overworking the meat.
12. Shape Patties: Divide the meat into 12 portions of about four ounces each and form them into patties, slightly thicker at the edges.
13. Chill Patties: Place the patties on a parchment-lined tray and refrigerate for at least one hour.
14. Caramelize Onions: In a heated sauté pan with 2 tablespoons unsalted butter and 1 tablespoon neutral oil, cook the sliced onions over low heat for about eight minutes. Add a splash of water and continue cooking for 30-45 minutes until caramelized.
15. Pickle Cucumbers: Place the sliced cucumbers in a heatproof bowl. In a saucepan, mix together 1 cup vinegar, 1 cup water, 1-2 tablespoons sugar, 2 teaspoons kosher salt, smashed garlic cloves, whole peppercorns, bay leaf, and red pepper flakes. Bring to a simmer and pour over the cucumbers. Allow this to cool and refrigerate for at least one hour.
16. Make Sauce: Whisk together ½ cup mayonnaise, 2 tablespoons ketchup, 2 tablespoons Dijon mustard, chopped gherkins, gherkin brine, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon smoked paprika, black pepper, and a pinch of kosher salt. Refrigerate until use.
17. Cook Patties: Preheat your cast-iron skillet over medium-high heat. Add the patties and cook for 2-3 minutes without moving them. Flip and place a slice of cheese on each patty, cooking for an additional 1-2 minutes until melted.
18. Toast Buns: Cut the baked buns in half and toast the cut sides in a buttered pan until golden brown. Once toasted, cover to steam for a couple of minutes for added softness.
19. Assemble Burgers: Spread a layer of burger sauce on the bottom bun followed by shredded lettuce and tomato slices. Add the first cheeseburger patty, layer with quick pickles, stack the second patty, sprinkle with red onion, and add caramelized onions. Spread more sauce on the top bun, close, and press gently.
20. Serve Immediately: Allow the burgers to rest for a minute before slicing and serving hot.

Storing & Reheating

Store leftover double cheeseburgers in an airtight container at room temperature for up to two hours. For longer storage, refrigerate them for up to three days in a sealed container. If you decide to freeze, wrap individual burgers tightly in plastic wrap and then in foil; they can last up to three months. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through, refreshing the texture, although the buns may lose some of their original crispness.

There’s something incredibly satisfying about biting into a double cheeseburger you crafted yourself. The layers of flavor and customizable ingredients let you take the classic burger to new heights. Every element, from the chewy bun to the perfectly cooked patties, comes together in delicious harmony. Feel free to play with this recipe, add your flair, and let your kitchen transform into a bustling burger joint. Gather family and friends, roll up your sleeves, and enjoy this delightful culinary journey!

Recipe FAQs

Can I use a different type of cheese?

Absolutely! While American cheese melts beautifully, feel free to swap it for cheddar, Swiss, or even pepper jack for a spicy kick. The key is ensuring the cheese melts well over the patties.

What’s the best way to grill instead of frying the patties?

To grill, preheat your grill to high heat. Cook the patties for 3-4 minutes on one side without pressing down. Flip them and add cheese if desired. Grill for another 2-3 minutes, or until reaching 160°F (71°C).

Can the dough be made in advance?

Yes, the dough can be prepared and kept in the refrigerator for up to 12 hours. Just remember to let it come to room temperature before shaping and baking.

How can I ensure my buns come out soft?

For softness, use bread flour instead of all-purpose flour and avoid overbaking. Checking for a golden color is key—baking them just right gives you that tender bite.

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Double Cheeseburger

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

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Description

This Double Cheeseburger is more than just a meal; it’s an experience packed with savory flavors from juicy beef, fresh veggies, and homemade buns. Perfect for a quick dinner or a delightful weekend treat!

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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 bowl of a stand mixer, combine the flour, non-fat dry milk powder, sugar, salt, and yeast. Stir to mix.
2. Add eggs, egg yolk, and water. Mix on low until a shaggy dough forms.
3. With the mixer on low, add butter one tablespoon at a time, allowing for complete incorporation before each addition.
4. Increase speed to medium-high and knead for 15-20 minutes until the dough is smooth and pulls away from the bowl sides.
5. Transfer the dough to a greased bowl, shape into a ball, and cover to rise at room temperature for one hour.
6. Chill the dough in the refrigerator for 8 to 12 hours.
7. Divide the dough into six equal portions, about 125 grams each.
8. Shape each portion into a tight ball using the cup-and-roll method.
9. Place dough balls on a parchment-lined baking sheet and cover loosely with plastic wrap. Let proof until puffy, 1 to 3 hours depending on temperature.
10. Preheat the oven to 375°F (190°C). Chill the buns for a few minutes before baking.
11. Whisk egg, egg white, and water for egg wash. Brush on buns and sprinkle sesame seeds if desired.
12. Bake for 16-18 minutes until golden brown and internal temperature reaches 190°F (88°C).
13. Remove from the oven and cool completely.

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Notes

For extra flavor, consider adding bacon or different cheese varieties.
Feel free to customize toppings based on personal preference.
The dough can be made a day ahead for easier meal prep.

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Nutrition

• Serving Size: 1 burger
• Calories: 750
• Sugar: 5g
• Sodium: 1200mg
• Fat: 45g
• Saturated Fat: 20g
• Unsaturated Fat: 25g
• Trans Fat: 1g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 40g
• Cholesterol: 200mg

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