Double Cheeseburger Recipe

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

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!

Prep Time1 30

Cook Time1 15

Chill/Proof Time10

Total Time12 45

Course: Main Course

Cuisine: American

Keyword: double cheeseburger, double cheeseburger recipe

Servings: servings

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 all-purpose flour
¼ cup non-fat dry milk powder
2 tablespoon granulated sugar
1½ teaspoon kosher salt
2¼ teaspoon instant yeast
3 large egg
1 large egg yolk
¼ cup water
10 tablespoon unsalted butter softened and cut into cubes
1 large egg
1 large egg white
1 tablespoon water
optional sesame seeds to taste

For the Burger Patties

1½ pound ground chuck
¾ pound ground brisket
¾ pound ground short rib
1 teaspoon kosher salt
1 teaspoon black pepper

For the Caramelized Onions

2 tablespoon unsalted butter
1 tablespoon 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 vinegar
1 cup water
1-2 tablespoon granulated sugar
2 teaspoon kosher salt
2-3 garlic clove smashed
1 teaspoon whole peppercorn
1 bay leaf
pinch red pepper flakes

For the Burger Sauce

½ cup mayonnaise
2 tablespoon ketchup
2 tablespoon Dijon mustard
2 tablespoon gherkins finely chopped
1 tablespoon gherkin brine
½-1 teaspoon white vinegar
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon smoked paprika
black pepper freshly ground, to taste
pinch kosher salt

For Assembly

2 cup iceberg lettuce shredded
2 Roma tomato (240 gram) thinly sliced
¼ cup red onion finely diced
12 slice American cheese

US Customary - Metric

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

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