Double Cheeseburger

There’s something undeniably satisfying about a double cheeseburger. The rich, juicy patties sandwiched between soft, freshly baked buns, all topped with melty cheese and your choice of toppings, create a comfort food experience that’s hard to beat. Whether you’re firing up the grill for a backyard barbecue or cooking up a weeknight dinner, this double cheeseburger recipe brings a family favorite right to your kitchen.

I first discovered the joy of making double cheeseburgers during a summer gathering with friends. The aroma of sizzling meat and toasting buns filled the air, and before I knew it, everyone was eagerly waiting for their turn to dig into these juicy creations. The best part about making them at home? You get to customize every aspect to cater to your unique taste—and trust me, people will rave about them!

How to Make Double Cheeseburger

1. Prepare the Dough for Buns: In the bowl of a stand mixer fitted 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 together to combine.
2. Add the Wet Ingredients: Incorporate 3 large eggs, 1 egg yolk, and ¼ cup water into the dry mixture. Mix on low speed until a shaggy dough forms.
3. Incorporate the Butter: With the mixer on low, add in the 10 tablespoons of softened unsalted butter, one tablespoon at a time, ensuring each piece is fully mixed in before adding the next.
4. Knead the Dough: Increase mixer speed to medium-high, kneading for 15-20 minutes, or until the dough is smooth and begins pulling away from the bowl.
5. Let the Dough Rise: Transfer the dough into a lightly greased bowl, shaping it into a ball. Cover with plastic wrap or a plate, and let rise at room temperature for one hour.
6. Chill the Dough: Once risen, refrigerate the dough for at least 8 hours, preferably overnight.
7. Shape the Buns: Divide the dough into six equal portions, about 125 grams each. Form each into a tight ball using the cup-and-roll method, then place on a parchment-lined baking sheet. If using ring molds, place them around each dough ball.
8. Second Rise: Cover loosely with plastic wrap and let proof until very puffy, about 1 to 3 hours, depending on room temperature.
9. Preheat the Oven: Preheat the oven to 375°F (190°C) and chill the buns for a brief time in the refrigerator.
10. Prepare for Baking: Whisk together 1 large egg, 1 egg white, and 1 tablespoon water for an egg wash. Brush over each bun and sprinkle with sesame seeds if desired.
11. Bake the Buns: Bake for 16-18 minutes, until golden brown and they reach an internal temperature of 190°F (88°C). Remove and let cool completely.
12. Make the Patties: In a large bowl, mix 1½ pounds of ground chuck, ¾ pound of ground brisket, and ¾ pound of ground short rib with 1 teaspoon kosher salt and 1 teaspoon black pepper until just combined.
13. Shape the Patties: Divide the mixture into 12 equal portions, shaping them into loose balls, then pressing into ½-¾ inch thick patties.
14. Chill Patties: Place the patties on a parchment-lined tray, cover, and chill for at least one hour.
15. Caramelize the Onions: In a sauté pan, heat 2 tablespoons of butter and 1 tablespoon of neutral oil over medium heat. Add 2 sliced onions and cook until soft, about 8 minutes, then add a splash of water and continue cooking until caramelized (30-45 minutes).
16. Prepare Quick Pickles: In a heatproof bowl, place 2 sliced cucumbers. In a saucepan, simmer 1 cup vinegar, 1 cup water, 1-2 tablespoons granulated sugar, 2 teaspoons kosher salt, 2-3 smashed garlic cloves, 1 teaspoon whole peppercorns, 1 bay leaf, and a pinch of red pepper flakes until sugar dissolves. Pour over cucumbers and refrigerate for at least 1 hour.
17. Mix the Sauce: In a bowl, whisk together ½ cup mayonnaise, 2 tablespoons ketchup, and 2 tablespoons Dijon mustard. Stir in 20 grams of finely chopped gherkins, 1 tablespoon of gherkin brine, ½-1 teaspoon white vinegar, and seasonings (½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon smoked paprika, black pepper, and a pinch of kosher salt). Refrigerate until needed.
18. Cook the Patties: Preheat a cast iron skillet or griddle over medium-high heat. Once hot, lightly oil the surface and add the patties. Cook for 2-3 minutes without moving, until a crust forms. Flip and top each with cheese, cooking for another 1-2 minutes until melted.
19. Toast the Buns: Slice the buns in half and toast them cut-side down in a buttered pan until golden. Steam them covered for about 2-3 minutes for softness.
20. Assemble the Burgers: Spread burger sauce on the bottom buns, layer with shredded lettuce, sliced tomato, add the first cheeseburger patty, top with quick pickles, stack the second patty, sprinkle with diced red onion, and add caramelized onions. Spread sauce on the top bun, then close.
21. Serve: Gently press to set the layers, let the burger rest for a minute, then slice and serve immediately.

Storing & Reheating

Store leftover burgers at room temperature for up to 2 hours, then transfer to the refrigerator where they will last for 3-4 days in an airtight container. You can freeze the assembled burgers (without toppings) for up to 3 months. To reheat, warm in the oven at 350°F (175°C) for about 10 minutes or until warmed through. The buns may lose some softness, but a quick steam in the microwave or oven will restore their deliciousness.

This double cheeseburger recipe combines classic flavors and comforting textures to create a back-to-basics dining experience. With fresh toppings, rich flavors, and the joy of making your buns from scratch, you might find yourself enjoying this meal much more than a typical burger joint offering. Plus, it’s an opportunity to get creative with your own favorite toppings. After all, food is meant to be enjoyed, and every bite of your homemade double cheeseburger will invite you to savor the moment. Enjoy your new kitchen adventure!

Recipe FAQs

Can I make the buns ahead of time?

Absolutely! You can prepare the dough and shape the buns a day in advance. After the first rise, place the shaped buns in the refrigerator overnight. Just take them out and let them come to room temperature before baking.

How do I know when the burgers are cooked perfectly?

Using an instant-read thermometer is the best way to check! Aim for an internal temperature of 160°F (71°C) for medium doneness. It ensures your burgers are juicy while still being safely cooked.

How can I make a healthier version of this double cheeseburger?

You can swap ground beef for ground turkey or chicken, and use whole wheat flour for the buns. Plenty of veggie toppings like avocado, spinach, or even grilled mushrooms can amp up the health factor too!

What can I do with leftover burger sauce?

This delicious sauce is versatile! Use it as a dressing for salads, a dip for fries, or even a sandwich spread. Store any leftovers in an airtight container in the fridge for up to a week.

More Main Dishes Recipes

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• Easy Ground Beef and Broccoli
• Crockpot Short Rib Ragu
• Cheesy Baked Butternut Squash Mac and Cheese
• Golden Fried Chicken

📖 Recipe Card

Double Cheeseburger

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• Author: Peter
• Prep Time: 90 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 50 minutes
• Yield: 6 servings 1x
• Category: Main Dishes
• Method: Baking and Grilling
• Cuisine: American

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Description

This Double Cheeseburger features an unbeatable flavor with juicy ground meats and creamy American cheese. Quick and easy, it’s ideal for a satisfying meal that everyone will love!

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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 eggs
• 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 onions (300 gram), thinly sliced
• 2 English cucumbers (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 cloves, 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 tomatoes (240 gram), thinly sliced
• ¼ cup (40 g) red onion, finely diced
• 12 slices American cheese

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Instructions

1. Combine flour, dry milk powder, sugar, salt, and yeast in a stand mixer bowl.
2. Add eggs, egg yolk, and water; mix until a shaggy dough forms.
3. Slowly add butter, one tablespoon at a time, mixing until incorporated.
4. Increase speed to medium-high and knead for 15-20 minutes until smooth and shiny.
5. Transfer dough to a greased bowl and let rise covered for one hour.
6. Chill dough in refrigerator for a minimum of eight hours.
7. Divide dough into six equal portions and shape into balls.
8. Place dough balls onto a lined baking sheet; let proof until puffy.
9. Preheat oven to 375°F (190°C) and chill buns briefly.
10. Prepare egg wash and brush over buns; sprinkle with sesame seeds if desired.
11. Bake for 16-18 minutes until golden and internal temperature reaches 190°F (88°C).
12. Cool completely after removing from the oven.

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Notes

For best results, ensure butter is softened before adding to the dough.
Chilling the dough enhances flavor and texture.
Feel free to add toppings like pickles and extra sauces to customize your cheeseburger.

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Nutrition

• Serving Size: 1 burger
• Calories: 800
• Sugar: 15 g
• Sodium: 1200 mg
• Fat: 45 g
• Saturated Fat: 20 g
• Unsaturated Fat: 25 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 3 g
• Protein: 40 g
• Cholesterol: 200 mg

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