Double Cheeseburger
You know that feeling when you bite into a juicy, perfectly cooked burger? The soft, pillowy bun holding together layers of scrumptious beef, melted cheese, and fresh toppings? There’s something undeniably satisfying about a double cheeseburger. It’s the ultimate comfort food, perfect for summer barbecues, backyard gatherings, or even just an indulgent dinner at home. Making your own double cheeseburger means you can customize every detail to suit your personal taste.
Table of Contents
This recipe for a double cheeseburger is a delightful journey that starts with homemade buttery brioche buns, followed by a rich blend of ground chuck, brisket, and short rib. Top it off with luscious American cheese and your favorite fixings, and you have a crowd-pleasing meal that will impress everyone at the table. Trust me; once you make these, you’ll never look back at ordering burgers from a restaurant again!
Why You’ll Love This Recipe
- Simple & Quick: While it may seem involved, you can whip up these burgers in about an hour, making them manageable for even a weeknight dinner.
- Irresistible Flavor: The combination of beef cuts brings depth and juiciness, which paired well with gooey cheese, creates an unforgettable burger experience.
- Eye-Catching Appeal: Serve these towering creations at your next party, and watch as they become the star of the show.
- Flexible Serving: Perfect for lunch or dinner, they also work for casual get-togethers or game day feasts.
- Diet-Friendly Options: Feel free to swap in your favorite condiments and fresh veggies to suit any dietary preference!
Ingredients You’ll Need
- 2¾ cups all-purpose flour: This is the base of your homemade brioche buns, providing structure and softness.
- ¼ cup non-fat dry milk powder: Helps enhance the flavor and texture of the buns. If needed, you can substitute with whole milk or replace with more flour.
- 2 tablespoons granulated sugar: A touch of sweetness helps with browning and balances the flavors in the buns.
- 1½ teaspoons kosher salt: Enhances the flavor of the dough for the brioche.
- 2¼ teaspoons instant yeast: This ensures your dough rises well. If you have active dry yeast, you can use that but need to activate it first.
- 3 large eggs: Contributes moisture, richness, and helps bind the dough.
- 1 large egg yolk: Adds richness to the dough and is also used for egg wash to give the buns a beautiful golden color.
- ¼ cup water: Used to hydrate the dough properly.
- 10 tablespoons unsalted butter, softened and cubed: Essential for that rich, buttery flavor in the buns.
- 1½ pounds ground chuck: Offers a great balance of fat and flavor. This can be substituted with any ground beef, but chuck is ideally flavorful.
- ¾ pound ground brisket: This cut adds juiciness and a nice beefy flavor.
- ¾ pound ground short rib: To enhance richness and flavor. Again, feel free to get creative and use your ground meats of choice.
- 2 medium onions: Perfect for caramelizing into a sweet topping that adds depth to the burger.
- Vegetables and condiments: From iceberg lettuce to gherkins, these fresh ingredients round out your burger. Use your favorites!
How to Make Double Cheeseburger
Prepare the Brioche Dough: 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. Stir to combine well.
Mix Ingredients: Incorporate 3 large eggs, 1 egg yolk, and ¼ cup water into the dry mix. Set the mixer on low speed until a shaggy dough forms.
Add Butter: With the mixer still on low, add 10 tablespoons of softened unsalted butter, one tablespoon at a time, ensuring each piece is fully incorporated before adding the next.
Knead the Dough: Increase the mixer speed to medium-high and knead for about 15-20 minutes, until the dough is smooth, shiny, and pulling away from the bowl.
Let It Rise: Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a plate, and let it rise at room temperature for one hour.
Chill the Dough: Place the dough in the fridge to chill for 8 to 12 hours. This slow chilling helps develop flavor.
Shape the Buns: Divide the dough into six equal portions, about 125 grams each. Shape them into tight balls using the cup-and-roll method, folding the edges underneath.
Proof the Dough: Place the dough balls onto a parchment-lined baking sheet. If you have ring molds, use them for perfectly shaped buns. Let them proof until puffy, which can take 1 to 3 hours.
Preheat and Egg Wash: Preheat your oven to 375°F (190°C). In a small bowl, whisk together 1 egg, 1 egg white, and 1 tablespoon water. Brush this mixture over each bun and sprinkle with sesame seeds if desired.
Bake the Buns: Bake for 16-18 minutes or until golden brown and cooked through. Their internal temperature should reach 190°F (88°C).
Cool the Buns: Remove the buns from the oven and let them cool completely on a wire rack.
Prepare the Beef Patties: In a large bowl, mix 1½ pounds ground chuck, ¾ pound ground brisket, and ¾ pound ground short rib with 1 teaspoon kosher salt and 1 teaspoon black pepper. Be gentle; you don’t want to overwork it!
Shape the Patties: Divide the meat mixture into 12 equal portions, about 4 ounces each. Lightly shape into patties about ½ to ¾ inch thick but leave the edges a bit thicker than the center.
Chill the Patties: Place the patties on a parchment-lined tray, cover, and refrigerate for at least an hour before cooking to keep them firm.
Caramelize Onions: In a wide sauté pan, heat 2 tablespoons unsalted butter and 1 tablespoon neutral oil over medium heat. Add the thinly sliced onions and cook low and slow for about 8 minutes until soft.
Finish the Onions: Add a splash of water and continue to cook for 30-45 minutes, stirring occasionally until they’re golden and caramelized.
Prepare the Pickles: Place sliced cucumbers in a heatproof bowl. In a saucepan, combine 1 cup vinegar, 1 cup water, 1-2 tablespoons granulated sugar, 2 teaspoons kosher salt, 2-3 smashed garlic cloves, 1 teaspoon whole peppercorns, and a bay leaf. Bring to a simmer, pouring the hot mixture over cucumbers to preserve.
Make the Sauce: In a medium bowl, combine ½ cup mayonnaise, 2 tablespoons each of ketchup and Dijon mustard, along with 2 tablespoons finely chopped gherkins, 1 tablespoon gherkin brine, ½ teaspoon garlic powder, and other spices. Chill while you cook the burgers.
Cook the Patties: Preheat a cast iron skillet over medium-high heat until very hot. Lightly oil the surface, add patties, and gently press down for contact with the pan. Cook for 2-3 minutes without moving until a nice crust forms.
Add Cheese: Flip the patties, placing a slice of American cheese atop each one. Cook for an additional 1-2 minutes, until melted.
Toast the Buns: Cut the buns in half, then toast them cut-side down in a buttered pan until golden brown. Cover with a lid to steam and soften for 2-3 minutes.
Assemble the Burgers: On the bottom bun, spread burger sauce, followed by shredded lettuce and sliced tomato. Place one cheeseburger patty, then add pickles, stack another patty, followed by red onion and caramelized onions. Top with more sauce, close the buns, and gently press down.
Serve: Let the assembled burgers rest for a minute before slicing in half and serving immediately. Enjoy every flavorful bite!
Storing & Reheating
To keep your double cheeseburgers fresh, store any leftovers in an airtight container at room temperature for up to 1 day. Refrigerate cooked patties and buns separately for up to 3 days. If you want to keep them longer, you can freeze the patties for up to 3 months. Reheat them using a microwave or a skillet until they’re warmed through, and toast the buns lightly to and revive that delightful crunch.
Chef’s Helpful Tips
- Watch the kneading time carefully; over-kneading can result in dense buns. Aim for smooth and elastic.
- For the juiciest burgers, don’t press down on the patties too hard on the grill; gentle pressure is key.
- Make your patties ahead of time and refrigerate for even better flavor and texture.
- If you want to combine flavors, consider mixing in different seasonings or even cheese into the burger mixture.
- Check that your bun size matches your patties. If they’re too small, make DIY mini-burgers for sliders!
You simply cannot resist the enticing aroma of a freshly cooked double cheeseburger. Each bite encourages distinctive flavors to meld wonderfully together, making it a dish that begs to be enjoyed time and again. Don’t hesitate to try new ingredients, or even adjust the ratios to match your preferences because, ultimately, the best burger is the one you love most. Happy cooking!
Recipe FAQs
Can I make the buns ahead of time?
Absolutely! You can prepare the brioche dough a day in advance and chill it overnight. Just remember to allow the shaped buns to proof before baking for the freshest taste.
What if I can’t find all the beef cuts?
If you can’t find ground chuck, brisket, and short rib, feel free to use a high-quality ground beef mix. Look for a blend that is at least 80/20 for the best flavor and juiciness.
Can I use different cheeses?
Definitely! While American cheese melts beautifully, feel free to experiment with cheddar, pepper jack, or even Swiss for different flavor profiles.
What should I serve with my double cheeseburger?
Fries are classic, but you can also try sweet potato fries, onion rings, or a light salad. Pairing with homemade coleslaw can add a crunchy texture that contrasts perfectly with the burger’s richness.
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📖 Recipe Card
Double Cheeseburger
- Prep Time: 90 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: American
Description
Enjoy the mouthwatering taste of this Double Cheeseburger, featuring tender beef patties, melty American cheese, and fresh toppings. Simple to make and perfect for any occasion.
Ingredients
- 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
Instructions
- Combine flour, dry milk powder, sugar, salt, and yeast in a stand mixer bowl.
- Add eggs, egg yolk, and water, mixing on low speed until a shaggy dough forms.
- Incorporate butter one tablespoon at a time with the mixer running on low.
- Increase speed to medium-high and knead dough for 15-20 minutes until smooth and shiny.
- Shape dough into a ball and place in a greased bowl. Cover and let rise for one hour.
- Chill the dough in the refrigerator for at least eight hours.
- Divided dough into six equal portions and shape into balls.
- Place dough balls on a lined baking sheet and cover with plastic wrap to proof.
- Preheat the oven to 375°F (190°C).
- Whisk together egg, egg white, and water for the wash; brush over buns and sprinkle sesame seeds if using.
- Bake for 16-18 minutes until golden brown and fully cooked.
- Let the buns cool completely.
Notes
For a flavorful kick, add some hot sauce to the mayo mixture.
Feel free to customize with your choice of toppings like pickles, bacon, or avocado.
These buns can also be used for sliders or pulled pork sandwiches.
Nutrition
- Serving Size: 1 burger
- Calories: 540
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
