Make the ultimate double cheeseburger recipe! With homemade sesame seed buns, two juicy patties, melty cheese, caramelized onions, quick pickles, burger sauce, and all the best toppings, these are guaranteed to be the best burgers you ever taste. 

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A double cheeseburger on a plate next to a bowl of pickles and fries.

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I love the crispy edges of a good smashburger recipe. However, there’s something about a classic double cheeseburger that I can never resist, especially when it’s made from scratch using the tricks I’ve picked up while traveling the globe and tasting the best burgers in the world.

From using a custom blend of chuck, brisket, and short rib rather than just plain ground beef patties, to steaming the toasted buns for a soft, restaurant-style texture, every detail in this recipe matters.

The result is everything I want in the perfect cheeseburger, offering big flavors and messy bites. Add a side of fries, like the ones I make for steak frites, and you’ve got the perfect meal!

Ingredients and Notes

See the recipe card below for the complete ingredient list and instructions.

Homemade Hamburger Buns

  • All-Purpose Flour – I use this as the base of the dough, giving the buns enough structure to hold their shape while keeping them soft.
  • Non-Fat Dry Milk Powder – This adds richness, creating a classic bakery-style flavor while helping to improve the texture. 
  • Sugar – This feeds the yeast and gives the buns a subtle sweetness while helping them brown. 
  • Salt – A little goes a long way to balance the flavors and strengthen the dough. 
  • Instant Yeast – This is crucial to giving the buns a nice rise. 
  • Eggs – These enrich the dough, giving it structure while creating soft, tender buns. I also whisk a whole egg, an egg white, and water together, brushing the mixture over the tops of the buns to promote browning. 
  • Butter – Unsalted butter adds richness and gives the buns a pillowy texture. 
  • Sesame Seeds – These are technically optional, but add a subtle nutty flavor and crunch while creating a classic diner appearance. Use as little or as much as you’d like. 

Burger Patties

  • Ground Chuck – This creates the classic, beefy burger flavor we want. 
  • Ground Brisket – With their incredible marbling, short ribs infuse the burgers with flavor and richness. 
  • Ground Short Rib – This adds extra fat, keeping the burgers nice and juicy. 

Assembly & Toppings

  • Caramelized Onions – Cook white or yellow onions in unsalted butter and a neutral oil until they’re soft, jammy, and sweet. 
  • Quick Pickles – Far better than jarred pickles, these come together with English cucumbers, vinegar, water, sugar, salt, garlic cloves, whole peppercorns, a bay leaf, and red pepper flakes. 
  • Burger Sauce – This is my secret to the best homemade double cheeseburgers. Combine mayonnaise, ketchup, Dijon mustard, chopped gherkins, gherkin brine, white vinegar, garlic powder, onion powder, smoked paprika, black pepper, and salt. 
  • Toppings – I always finish my burgers with iceberg lettuce, tomato, American cheese, and red onion, but you can mix and match any toppings you like best. Cooked bacon or an over-easy egg always makes a great addition, too! Or, mix and match different types of cheese, such as Cheddar or Swiss, for a different taste. 

How to Make the Ultimate Double Cheeseburger Recipe

1. Make the Buns

Nick DiGiovanni combining hamburger bun ingredients in the bowl of a stand mixer fitted iwth a dough hook.
1. Combine ingredients. Stir the dry ingredients in the bowl of a stand mixer fitted with a dough hook. Add the water and egg, and mix on low speed to combine. 
Hamburger bun dough in a stand mixer fit with a dough hook.
2. Add butter. With the mixer running on low speed, add the butter one tablespoon at a time. Once all the butter is incorporated, increase the speed to medium-high, and knead to create a smooth, shiny dough. 
Nick DiGiovanni covering a bowl of hamburger dough with plastic wrap.
3. Proof the dough. Transfer the dough to a lightly greased bowl, and shape it into a ball. Cover the bowl, and let the dough rise at room temperature. Then, transfer it to the fridge to chill. 
Three balls of hamburger bun dough on a parchment paper-lined baking sheet.
4. Portion and shape. Divide the dough into six equal portions, and roll each portion into a tight ball. Place the dough balls on a parchment paper-lined baking sheet, cover them with plastic wrap, and let them proof at room temperature until they’re light and fluffy. 
Nick DiGiovanni topping hamburger buns with sesame seeds.
5. Top the buns. Whisk the egg, egg white, and water in a bowl, and brush the mixture over each bun. Then, add a generous sprinkle of sesame seeds, if desired.
Three baked hamburger buns on a parchment paper-lined baking sheet.
6. Bake. Transfer the buns to the oven, and bake until they’re tall, golden brown, and reach an internal temperature of 190°F (88°C). Set the buns aside to cool. 

2. Prepare the Burger Patties

Nick DiGiovanni grinding meat in a stand mixer.
7. Combine the meat. Mix all three meats in a large bowl. I like to use my hands to ensure everything is well incorporated but not overmixed, which can cause the burgers to be heavy. 
Nick DiGiovanni pressing a dimple into the center of a raw burger patty.
8. Shape. Divide the meat mixture into equal portions. I recommend portioning the burgers into balls about four ounces each. Shape each portion into a ball, and press the patties about ½ to ¾ inches thick. Then, gently press a dimple in the center of each patty.
Nick DiGiovanni covering a baking sheet with four raw burger patties with plastic wrap.
9. Chill. Cover the patties, and chill them in the fridge. This helps them maintain their shape and achieve a better sear! 

3. Prep the Toppings

Nick DiGiovanni lifting a scoop of caramelized onions from a skillet.
10. Make the caramelized onions. Heat butter and oil in a wide sauté pan over medium heat on the stove, and cook the onions until they’re soft and translucent. Then, add a splash of water, and continue to cook until the onions are a deep, golden caramel color, similar to the onions used for French onion soup. 
Nick DiGiovanni holding a jar of homemade quick pickles.
11. Prepare the quick pickles. Combine all the ingredients except the cucumbers in a small saucepan, and bring the mixture to a simmer, dissolving the sugar and salt. Pour the hot brine over sliced cucumbers in a heatproof jar, and cool at room temperature. Then, transfer the jar to the fridge to chill. 
Nick DiGiovanni combining burger sauce ingredients in a bowl.
12. Combine the burger sauce. Whisk the mayonnaise, ketchup, and Dijon mustard in a bowl. Then, add the chopped gherkins and brine, and stir in the vinegar and seasonings. Adjust to taste, and chill the mixture in the fridge. 

4. Cook and Assemble the Double Cheeseburgers

Two hamburger patties cooking on a flat top.
13. Cook the burger patties. Preheat a cast-iron skillet or flat-top pan over medium-high heat, and lightly oil the surface. Add the patties, pressing down to ensure full contact with the pan, and cook until a deep brown crust forms. 
Nick DiGiovanni placing slices of cheese on burger patties cooking on a flat top grill.
14. Flip and cook. Flip the patties, add slices of cheese, and cook until the cheese is melted and the meat is fully cooked, reaching an internal temperature of at least 160°F (71°C). Remove the burgers from the heat and let them rest for a few minutes at room temperature. 
A homemade burger bun toasting in a skillet.
15. Toast the burger buns. Slice the buns in half, and toast them, cut side down, in a pan with butter. Once golden brown and crisp, turn off the heat, cover the pan, and let the buns steam. This helps keep them soft. 
Nick DiGiovanni assembling a double cheeseburger.
16. Assemble. Spread the burger sauce on each bottom bun, add shredded lettuce, tomato, and the first patty. Then, add a layer of pickles followed by the second burger patty and a sprinkle of diced red onion. Next, add a spoonful of caramelized onions and finish with burger sauce before adding the top bun. Gently press to set the layers, and enjoy warm!

Nick’s Tips for Success

  • Alternate the meats while grinding. If you’re grinding your own beef, alternating the cuts as you feed them through the grinder helps everything incorporate evenly without overmixing.
  • Handle the patties as little as possible. Overworking the meat can make the burgers dense, tight, and almost bouncy instead of tender and juicy.
  • Make the patties larger than the buns. Burgers shrink by about 20% as they cook, so forming the patties slightly wider than the buns ensures the perfect final size.
  • Press a small dimple into the center of each patty. This helps prevent the burgers from puffing up into a meatball shape while cooking.
  • Use a ripping hot skillet or flat top. High heat creates a deep golden crust while keeping the inside juicy and flavorful. 
5 from 1 vote

Double Cheeseburger Recipe

This homemade double cheeseburger combines soft homemade buns, juicy blended beef patties, melty cheese, quick pickles, caramelized onions, special sauce, and fresh toppings for the ultimate restaurant-style burger at home. Packed with flavor in every bite, it’s surprisingly easy to prepare and guaranteed to impress!
Servings: 6 servings
A double cheeseburger on a plate next to a bowl of pickles and fries.
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour 15 minutes
Chill/Proof Time: 10 hours
Total Time: 12 hours 45 minutes
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Equipment

  • 1 Stand Mixer Fitted with a Dough Hook
  • 2 Large Mixing Bowls
  • 1 Medium Mixing Bowl
  • 1 Rubber Spatula
  • 2 Parchment Paper-Lined Baking Sheets or Trays
  • 6 Optional 4-inch Ring Molds
  • 1 Wide Sauté Pan
  • 1 Small Saucepan
  • 1 Heatproof Jar or Bowl
  • 1 Cast-Iron Skillet or Flat Top Griddle
  • 1 Instant-Read Thermometer
  • 1 Whisk
  • 1 Pair of Tongs or Spatula

Ingredients 

For the Buns

  • 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

For the Burger Patties

  • 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

For the Caramelized Onions

  • 2 tablespoon (28 gram) unsalted butter
  • 1 tablespoon (15 gram) neutral oil
  • 2 medium onion (300 gram), thinly sliced

For the Quick Pickles

  • 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

For the Burger Sauce

  • 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

For Assembly

  • 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 

For the Buns

  • In the bowl of a stand mixer fitted with a dough hook, combine the flour, dry milk powder, sugar, salt, and yeast. Stir to combine.
    2¾ cup all-purpose flour, ¼ cup non-fat dry milk powder, 2 tablespoon granulated sugar, 1½ teaspoon kosher salt, 2¼ teaspoon instant yeast
  • Add the eggs, egg yolk, and water. Mix on low speed until a shaggy dough forms.
    3 large egg, 1 large egg yolk, ¼ cup water
  • With the mixer running on low speed, add the butter one tablespoon at a time, allowing each addition to fully incorporate before adding the next.
    10 tablespoon unsalted butter
  • Once all the butter is incorporated, increase the speed to medium-high. Knead for 15-20 minutes, or until the dough becomes smooth, shiny, and begins pulling away from the sides of the bowl.
  • Transfer the dough to a lightly greased bowl using a rubber spatula, shaping it into a ball. Cover with plastic wrap or a plate, and let rise at room temperature for one hour.
  • Transfer the dough to the refrigerator and chill for at least eight hours or up to 12 hours.
  • Divide the dough into six equal portions, about 125 grams each.
  • Shape each portion into a tight ball using the cup-and-roll method. Fold the edges underneath, then roll the dough against a clean surface using your palm to create tension.
  • Place the dough balls onto a parchment-lined baking sheet. If using ring molds, place one around each dough ball. Cover loosely with plastic wrap.
  • Let the buns proof until very puffy, one to three hours depending on room temperature.
  • Preheat the oven to 375°F (190°C). While the oven preheats, transfer the buns to the refrigerator for a few minutes to firm slightly.
  • Whisk together the egg, egg white, and water for the egg wash. Brush over the buns and sprinkle with sesame seeds, if desired.
    1 large egg, 1 large egg white, 1 tablespoon water, optional sesame seeds
  • Bake for 16-18 minutes, or until golden brown and the buns reach an internal temperature of 190°F (88°C).
  • Remove from the oven and let cool completely.

For the Burger Patties

  • In a large bowl, combine the ground chuck, brisket, and short rib. Season with salt and pepper.
    1½ pound ground chuck, ¾ pound ground brisket, ¾ pound ground short rib, 1 teaspoon kosher salt, 1 teaspoon black pepper
  • Using your hands, gently mix until just combined. Avoid overworking the meat.
  • Divide the mixture into 12 equal portions, about four ounces (113 grams) each.
  • Lightly shape each portion into a loose ball, then press into patties about ½-¾ inch thick. Keep the edges slightly thicker than the centers.
  • Transfer the patties to a parchment-lined tray, cover, and refrigerate for at least one hour or up to 12 hours.

For the Caramelized Onions

  • Heat the butter and oil together in a wide sauté pan over medium heat.
    2 tablespoon unsalted butter, 1 tablespoon neutral oil
  • Add the onions and cook low and slow until soft and translucent but not browned, about eight minutes.
    2 medium onion (300 gram)
  • Add a splash of water and continue cooking for 30-45 minutes, stirring occasionally and adding more water as needed to prevent sticking, until the onions are deeply golden and caramelized.
  • Remove from the heat and keep warm.

For the Quick Pickles

  • Place the sliced cucumbers into a heatproof bowl or jar.
    2 English cucumber (600 gram)
  • In a small saucepan, combine the vinegar, water, sugar, salt, garlic, peppercorns, bay leaf, and red pepper flakes.
    1 cup vinegar, 1 cup water, 1-2 tablespoon granulated sugar, 2 teaspoon kosher salt, 2-3 garlic clove, 1 teaspoon whole peppercorn, 1 bay leaf, pinch red pepper flakes
  • Bring the mixture to a simmer, stirring until the sugar and salt dissolve.
  • Pour the hot brine over the cucumbers, ensuring they are fully submerged.
  • Let cool to room temperature, then refrigerate for at least one hour before serving.

For the Burger Sauce

  • In a medium bowl, whisk together the mayonnaise, ketchup, and Dijon mustard.
    ½ cup mayonnaise, 2 tablespoon ketchup, 2 tablespoon Dijon mustard
  • Stir in the chopped gherkins, gherkin brine, vinegar, garlic powder, onion powder, smoked paprika, black pepper, and salt.
    2 tablespoon gherkins, 1 tablespoon gherkin brine, ½-1 teaspoon white vinegar, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon smoked paprika, black pepper, pinch kosher salt
  • Mix until smooth and fully combined.
  • Taste and adjust the seasoning or vinegar as needed.
  • Refrigerate until ready to use. For best flavor, chill overnight.

Cook the Burger Patties

  • Preheat a cast iron skillet or flat top griddle over medium-high heat until very hot, just below smoking.
  • Lightly oil the cooking surface.
  • Add the patties and gently press to ensure full contact with the pan. Do not smash aggressively.
  • Cook for two to three minutes without moving, until a deep brown crust forms.
  • Flip and immediately top each patty with cheese. Cook for another one to two minutes, until the cheese melts and the burgers are cooked through but still juicy.
    12 slice American cheese
  • Transfer to a tray and let rest briefly.

Toast the Buns

  • Slice the buns in half and toast cut-side down in a buttered pan until golden brown and crisp.
  • Turn off the heat, cover the pan with a lid, and steam the buns for two to three minutes to soften.

Assemble the Burgers

  • Spread burger sauce onto the bottom buns.
  • Add shredded lettuce and sliced tomato.
    2 cup iceberg lettuce, 2 Roma tomato (240 gram)
  • Place the first cheeseburger patty on top.
  • Add a layer of quick pickles.
  • Stack the second cheeseburger patty on top.
  • Sprinkle with diced red onion.
    ¼ cup red onion
  • Add a spoonful of caramelized onions.
  • Spread more burger sauce onto the top buns and close the burgers.
  • Gently press to set the layers.
  • Let the burgers rest for one minute before slicing and serving immediately.

Video

YouTube video

Notes

*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.
*Nutrition information does not include toppings.
Storage: 
– Burger Patties: Store cooked burger patties in an airtight container in the refrigerator for up to four days. Freeze for up to three months. Thaw in the fridge, and reheat in a skillet over medium heat until warmed through.
– Burger Buns: Store the buns in an airtight container or sealed bag at room temperature for up to three days or in the refrigerator for up to one week. Freeze for up to two months.
– Quick Pickles: Keep the pickles refrigerated in their brine for up to two weeks.
– Burger Sauce: Store the sauce in an airtight container in the refrigerator for up to one week.
– Caramelized Onions: Refrigerate in an airtight container for up to five days. Reheat gently on the stovetop before serving.
– Assembled Burgers: These are best enjoyed fresh, but leftovers can be wrapped tightly and refrigerated for up to one day. For the best texture, store the components separately and assemble just before serving.

Nutrition

Serving: 1serving, Calories: 1186kcal, Carbohydrates: 54g, Protein: 64g, Fat: 70g, Saturated Fat: 34g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 24g, Trans Fat: 3g, Cholesterol: 386mg, Sodium: 1924mg, Potassium: 1018mg, Fiber: 3g, Sugar: 8g, Vitamin A: 1295IU, Vitamin C: 0.4mg, Calcium: 594mg, Iron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Nick DiGiovanni

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5 from 1 vote

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Recipe Rating




1 Comment

  1. Shyanne says:

    5 stars
    This is my new favorite burger recipe!