Ultimate Homemade Double Cheeseburger

Master the art of the perfect smashed double cheeseburger with this recipe featuring a tangy secret sauce, caramelized onions, and gooey melted cheese.

Ingredients

• 500 g ground beef (7030 fat ratio)
• 2 brioche buns
• 4 slices American cheese
• 1 small onion (thinly sliced)
• 1 tbsp butter
• 1 tbsp mayonnaise
• 1 tbsp ketchup
• 1 tbsp yellow mustard
• 12 pickled cucumber (finely chopped)
• to taste salt
• to taste black pepper

Instructions

1. 1Prepare the ground beef

   

   Select high-quality ground beef for your patties. A fat-to-lean ratio of roughly 3070 is ideal, as the higher fat content ensures the burger remains juicy and flavorful after searing. Place the meat in a stainless steel mixing bowl, keeping it chilled until you are ready to work with it.

   Tip: Avoid using extra-lean beef (like 9010) for burgers, as they tend to become dry and crumbly when cooked to a safe temperature.
2. 2Develop the meat texture

   

   Form a portion of the beef into a ball. Repeatedly slam the ball firmly against your opposite palm. This physical action helps to slightly develop the proteins in the meat, creating a cohesive texture that prevents the patty from falling apart on the pan and gives it a satisfying bite.

   Tip: Dont overwork the meat to the point where it becomes pasty; just a few firm tosses are enough to bind the proteins.
3. 3Shape the patty

   

   Place the prepared beef ball in one hand and use your other palm to gently but firmly press it down into a flat, round patty. Aim for a thickness of about 34 of an inch. Ensure the edges are smooth and uniform to promote even cooking.

   Tip: Make a small indentation in the center of the patty with your thumb; this prevents the burger from puffing up in the middle while cooking.
4. 4Combine sauce ingredients

   

   In a small mixing bowl, combine equal parts mayonnaise, ketchup, and yellow mustard. Add finely chopped pickles to the base. This combination creates a classic tangy and creamy special sauce that perfectly complements the richness of the beef and cheese.

   Tip: If you prefer a spicier sauce, add a pinch of cayenne pepper or a dash of hot sauce at this stage.
5. 5Mix the special sauce

   

   Use a wooden spoon to stir the mixture until it is completely smooth and the color is a consistent creamy orange. Ensure the chopped pickles are evenly distributed throughout the sauce so every bite of the burger has that signature crunch.

   Tip: Let the sauce chill in the refrigerator for at least 10 minutes before serving to allow the flavors to meld together.
6. 6Slice and toast the bun

   

   Use a sharp serrated knife to slice the brioche bun horizontally before heating. Apply a thin layer of butter to the cut sides and sear them in a pan over medium heat until they are golden brown and crisp.

   Tip: A serrated knife is best for this task as it saws through the crust without crushing the soft interior of the bun.
7. 7Sear the beef patties

   

   Heat a cast-iron pan or heavy skillet over high heat with a small amount of oil. Once the oil is shimmering and the pan is smoking slightly, carefully place the chilled beef patties inside. You should hear a vigorous sizzle immediately, which is key to developing a flavorful crust.

   Tip: Dont overcrowd the pan; if making multiple burgers, work in batches to ensure the pan stays hot enough to sear properly.
8. 8Season the patties

   

   While the first side of the patties begins to sear, season the top side generously with salt and freshly ground black pepper. Seasoning the meat while its in the pan allows the flavors to penetrate the beef as the heat opens up the muscle fibers.

   Tip: Always use freshly cracked black pepper for a bolder, more aromatic flavor compared to pre-ground pepper.
9. 9Add sliced onions

   

   Place a small handful of thinly sliced raw onions directly onto the top of each seasoned patty. These onions will steam slightly while the bottom of the burger cooks, and then they will caramelize beautifully once the patties are flipped over.

   Tip: Slice the onions as thinly as possible so they soften and brown quickly during the short searing time.
10. 10The smash technique

    

    Using a sturdy metal spatula, press the beef patties and onion slivers firmly into the hot pan. Maintain pressure for about 10 seconds to maximize contact. This technique creates an extra-crispy crust and embeds the sweet onions directly into the meat fibers.

    Tip: Press down hard for about 10 seconds per patty to ensure they stay thin and develop a deep, even sear.
11. 11Flip for a deep sear

    

    Once the bottom edge of the patties looks deeply browned and crispy, flip them over. You should see a dark brown caramelized crust on the side that was touching the pan. The onions are now on the bottom where they will char in the rendered beef fat.

    Tip: Only flip the patties once. Moving them around too much prevents that signature smashed crust from forming correctly.
12. 12Melt the cheese

    

    Place two slices of bright yellow cheese on top of each seared patty. The residual heat from the meat will begin to soften the cheese immediately. You can turn off the heat and cover the pan with a lid for a minute to achieve a perfect, gooey melt.

    Tip: Using a lid traps steam, which melts the cheese quickly and evenly without overcooking the center of your burger.
13. 13Sauce the toasted bun

    

    Take your toasted bun and spread a generous amount of the prepared burger sauce over the cut surface. This mixture of mayonnaise, ketchup, mustard, and pickles provides the essential tangy and creamy base that complements the savory beef.

    Tip: Applying the sauce to the bottom bun first creates a barrier that helps prevent the toasted bread from getting soggy once the juicy patties are added.
14. 14Final assembly

    

    Stack the two hot, cheese-covered beef patties onto the sauced bottom bun. Place the top bun over the stack immediately. The residual steam will help meld the flavors together, resulting in a cohesive and satisfying double burger.

    Tip: Dont let the patties sit too long after the cheese has melted; stack them immediately to serve while the cheese is still gooey and the meat is at its peak juiciness.

Storage & Reheating

Burn It Off

Frequently Asked Questions