Best Bron N Shaq Dunkadelic Double Stacked Cheeseburger Recipes

In-N-Out-Style Double Cheeseburgers image

Provided by Food Network Kitchen

Time 1h30m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons vegetable oil, plus more for brushing
2 large onions, finely chopped
Kosher salt
1/4 cup mayonnaise
2 tablespoons ketchup
1 tablespoon sweet pickle relish
1/2 teaspoon white vinegar
2 pounds ground beef chuck (preferably 60% to 80% lean)
4 hamburger buns, split
1/4 cup dill pickle chips
4 to 8 thin slices tomato
3/4 cup torn iceberg lettuce
Freshly ground pepper
1/4 cup yellow mustard
8 slices American cheese

Steps:

Heat the vegetable oil in a large skillet over medium-low heat. Add the onions and season with 3/4 teaspoon salt; cover and cook, stirring occasionally, until golden and soft, about 30 minutes. (Reduce the heat to low if the onions are browning too quickly.) Uncover, increase the heat to medium high and continue to cook, stirring often, until caramelized, about 8 more minutes. Add 1/2 cup water, scraping up any browned bits from the bottom of the pan. Simmer, stirring, until the water evaporates, about 2 minutes; transfer the onions to a bowl and set aside.
Mix the mayonnaise, ketchup, relish and vinegar in a small bowl; set aside. Form the beef into 8 patties, about 4 inches wide and 1/2 inch thick.
Heat a griddle or large skillet over medium heat; lightly brush with vegetable oil. Toast the buns cut-side down on the griddle. Spread each bun bottom with about 1 tablespoon of the mayonnaise mixture, then top with a few pickles, 1 or 2 tomato slices, some lettuce and another dollop of the mayonnaise mixture; set aside. (Keep the griddle hot.)
Season both sides of the patties with salt and pepper. Working in batches, transfer the patties to the griddle and cook 3 minutes. Spread about 1 1/2teaspoons mustard on top of each patty, then flip and cover with 1 cheese slice; cook 2 more minutes for medium. Top 4 of the patties with the caramelized onions, then cover with the remaining patties cheese-side up. Transfer the double patties to the bun bottoms; cover with the bun tops.

Double Cheeseburger image

Provided by Anne Burrell

Categories main-dish

Time 30m

Yield 1 serving

Number Of Ingredients 8

Extra-virgin olive oil, for cooking
1 large white onion, small dice
Kosher salt
1/2 pound ground beef
1 teaspoon garlic powder
Yellow mustard, for brushing
1 seeded roll
Sliced stacker pickles, American cheese, ketchup and potato chips, for serving

Steps:

Heat a grill pan over medium-high heat until lightly smoking. Oil the pan and saute the onions with a pinch of salt until browned, about 4 minutes. Turn the heat to medium and cover the onions to steam for an additional 2 minutes. Remove from the heat.
Roll two 4-ounce balls of meat and flatten into patties. Sprinkle with salt and garlic powder and brush with mustard. Flip the patties and repeat.
Turn the heat back to medium-high and when slightly smoking, coat with olive oil. Grill the patties until browned, about 1 1/2 minutes per side. Meanwhile, toast the roll on the unused side of the pan for about 2 minutes. Lay 2 pickles on top of the patties and cover each with a slice of cheese. Cover the patties melt the cheese.
Spread ketchup on the top of the roll. On the bottom of the roll, stack both patties and top with potato chips.

Double-Stack Mushroom and Chicken Cheeseburgers image

Provided by Joe Sevier

Number Of Ingredients 11

1 lb. crimini mushrooms, halved if large
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
1 lb. ground chicken or turkey, preferably dark meat
Vegetable oil (for grill and drizzling)
1 small onion, trimmed, sliced crosswise into 4 rounds
Freshly ground black pepper
8 thin slices Muenster
4 potato buns
4 Tbsp. mayonnaise
4 Tbsp. curry mustard (such as Brooklyn Delhi) or other mustard
Bread-and-butter pickles and shredded iceberg lettuce (for serving)

Steps:

Pulse mushrooms with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor until very finely chopped. (Alternatively, finely chop mushrooms by hand, then toss with salt in a medium bowl and let sit 2 minutes.) Transfer mushrooms to a clean kitchen towel, gather ends together, and wring over bowl to remove as much moisture as possible. Reserve liquid for another use.
Mix mushrooms and chicken in a large bowl with your hands until well combined. Divide mixture into 8 balls and gently form into patties about ¼" thick. Transfer to a parchment-lined baking sheet.
Prepare a grill for high heat; lightly oil grate. Drizzle onion with oil and season with salt. Grill on cooler edges of grill, turning occasionally, until slightly softened and charred, about 8 minutes. Transfer onion to a platter.
Season tops of patties with salt and pepper. Place, seasoned side down, on grate and season second side with salt and pepper. Grill until edges are browned, about 2 minutes. Flip and top with cheese. Grill until patties are cooked through and cheese is melted, about 2 minutes. Transfer patties to platter with onion.
Grill buns, cut side down, until lightly charred, about 30 seconds. Spread cut sides of bottom buns with mayonnaise and top buns with mustard. Layer pickles, grilled onion, 2 patties, and lettuce on bottom buns, then close up burgers.

Bron-N-Shaq Dunkadelic Double Stacked Cheeseburger Recipe image

Provided by dunkadelic-megastar

Categories Meat

Time 30m

Yield 1 serving(s)

Number Of Ingredients 9

Steps:

Place 12 oz. of ground beef into medium bowl.
Sprinkle 1/2 teaspoon of rock salt and black pepper into bowl.
Pour 1 tablespoon of Steak Sauce in bowl.
Mix together and make (2) 6 oz. burger patties.
Cook to desired temperature.
Take slice of thick red onion and dip into seasoned flour (salt, pepper, seasoned salt).
Place red onion into 400 degree pan of hot vegetable oil. Cook to crust is golden brown.
Top (2) 6 oz. paties with 2 slices each of American or cheddar cheese, stack together.
Top double stacked with golden brown red onion.
Place double stacked cheeseburger with golden onions on toasted bun.