Best Classic Double Cheeseburgers With Special Sauce Recipes

DOUBLE CHEESEBURGER BY CHEF ERIK ANDERSON RECIPE BY TASTY

Steps:

• In a medium bowl, combine cubed chuck roll, salt, black pepper, thyme, and sliced garlic. Stir to coat. Cover and refrigerate to cure overnight.
• Prepare the sauce: in a small mixing bowl, combine the mayonnaise, ketchup, relish, vinegar, lemon juice, salt, and pepper. Whisk together. Refrigerate to bring flavors together.
• Using a stand mixer fitted with meat grinder attachment, grind the cured meat, layering in pieces of chopped bacon throughout. (Ensure the meat and grinder attachments are very cold before grinding! Recommended that you place it in the freezer for a few minutes just before using.)
• Lightly mix together the ground meat and then form into six, 3 ounce balls.
• To a hot, oiled, cast iron skillet, over medium/high heat - add the balls and allow to cook slightly. Using two spatulas layered on top of one another, press down on the burger to form into thin patties. Continue to cook until the underside has browned and caramelized.
• Flip the burgers and continue to cook until the second side just begins to brown. Top with cheese and remove from the skillet.
• To assemble: Spread the burger sauce onto both halves of a toasted potato bun. On the bottom bun, layer lettuce, tomato, and a sprinkle of salt. Add one burger patty, thinly sliced onions, then the second burger patty. Place 4 pickles onto the top bun and place on top of the burger.
• Enjoy!

ALL-AMERICAN DOUBLE PATTY CHEESEBURGERS WITH NANCY'S SPECIAL SAUCE

Steps:

• Heat a large cast-iron skillet over medium-high heat. Add the butter. When it foams, add the bread, cut-side down, and toast until golden brown, about 2 minutes. Transfer the bread to a platter.
• Sprinkle the beef with salt and pepper and mix it in, using your hands. Shape the ground beef into four patties. Flatten the patties between sheets of wax paper to a 3/8-inch thickness. (The patties will be 1 1/2 times larger than your palms; it's ok if the edges look ragged, since the burgers shrink up a bit while cooking.)
• Wipe the skillet lightly with vegetable oil using a paper towel. Add the patties to the skillet and cook on the first side for 3 minutes. Flip, season again, and cook for 2 minutes. Top each patty with a slice of American cheese and cook 1 minute more.
• Smear the toasted buns on both sides with some of Nancy's Special Sauce. Stack a burger patty on top of each bun, add a slice of onion, then top with a second patty, followed by the pickles, tomatoes and lettuce. Cover with the top buns and eat with a napkin!
• In a bowl, stir together the mayonnaise, ketchup, mustard, relish, Sriracha and vinegar until well-combined.

DOUBLE CHEESEBURGERS WITH CRISP PANCETTA AND SPECIAL SAUCE

Steps:

• For the sauce: Stir together the ketchup, mayonnaise, mustard and steak sauce in a medium bowl, and set aside.
• For the fried pickles: Add the breadcrumbs, onion powder, paprika, cayenne and salt to a large re-sealable bag, and shake to combine.
• Add the pickle chips to the bag, shake to coat. Remove them from the bag and spread on a baking sheet.
• Heat a cast-iron skillet with 1 inch of oil to 350 degrees F.
• Add the pickle chips to the skillet in batches and fry for about 30 seconds per side or until golden brown.
• Remove the pickle chips to a paper-towel-lined baking sheet and reserve.
• For the cheeseburgers: Preheat the oven to 425 degrees F, and prepare a grill for medium-high heat. Line a rimmed baking sheet with parchment paper.
• Arrange the pancetta on the prepared baking sheet in a single layer. Bake the pancetta until golden brown and crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain.
• Add 2 teaspoons salt and 1/2 teaspoon pepper to the beef in a medium bowl and mix well with your hands. Press the meat in one thin layer on a 18-by-13-inch rimmed baking sheet.
• Use a knife or pizza cutter to divide the meat into 12 square patties.
• Grill the patties on one side until halfway cooked, about 3 minutes.
• Flip the patties, top with a slice of cheese and continue cooking until cooked through and the cheese begins to melt, 1 to 2 minutes more.
• Build each burger in a split bun as follows: patty, schmear of special sauce, slice of pancetta, 2 pickles and repeat. Top with the tomato and lettuce.

DOUBLE CHEESEBURGER FOR A CROWD RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• In a medium 8-inch (20-cm) cast-iron skillet, press down half of the ground beef with a spatula to mold into a patty. Season with salt and pepper.
• Place the cast-iron skillet over medium-high heat and sear the patty until browned, about 4 minutes on each side.
• Remove the patty from the skillet and set aside. Repeat with remaining beef.
• Return the pan to low heat and add the onion. Cook, stirring occasionally, until the onion is caramelized, about 20 minutes.
• Add the garlic and spinach, stirring until the spinach is cooked down, about 5 minutes.
• Lay one sheet of puff pastry on a baking sheet and top with 1 patty.
• Layer 4 slices of cheese over the patty, then top with the caramelized onion mixture.
• Top with the remaining 4 slices of cheese and the other patty.
• Cover with the other sheet of puff pastry.
• Trim the edges of the pastry with a knife and discard.
• Crimp the edges of the pastry, then press with a fork to seal.
• Brush the top and sides of the pastry with the beaten egg and sprinkle with sesame seeds.
• Bake for 30 minutes, or until the pastry is golden brown and cooked through.
• Slice and serve with additional toppings of your choice.
• Enjoy!

DOUBLE CHEESEBURGER

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.