Double cheeseburger
- Energy Kcal 480
- Carbohydrates g 6.6
- of which sugars g 5.9
- Protein g 48.6
- Fats g 28.8
- of which saturated fat g 10.81
- Fiber g 2.7
- Cholesterol mg 145
- Sodium mg 864
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 12 min
- Makes: 4 pieces
- Cost: Average
PRESENTATION
A double cheeseburger recipe like this one brings the heart of American street food right to your table. Picture two thick homemade beef patties—crafted from shoulder cut—sizzling away. Really juicy and tender. Just as they’re almost done, you add cheddar cheese. It melts into this gooey, rich layer everyone craves. Fans of a classic double cheeseburger know that timing the cheese is key. It’s what creates that unforgettable taste. Around here, the sides? Just as important. A tangy cabbage and carrot salad adds crunch and freshness, balancing the burger's richness.
And why stop there? Adding crispy bacon takes this to another level. Seriously good texture and bold flavor. The magic? It’s how all these double cheeseburger ingredients come together. You bite into a soft, golden toasted bun, cheese oozing down, and get a hit of salty bacon and cool salad all at once. Some folks might debate the best toppings, but, to be honest, the homemade double cheeseburger stands out for quality and satisfaction. The American cheese melts perfectly, and the patties remain moist. Every bite gives you a perfect mix of savory and sweet.
Pretty simple, right? It's the kind of meal people enjoy during a backyard barbecue or a chill night in. A double cheeseburger feast where you can savor every messy, rich bite. It’s a celebration of flavors that really brings people together over a shared love for hearty food. You know what I mean? For sure, it's a true taste of American cuisine.
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- INGREDIENTS
- Ingredients for 4 Double Cheeseburgers
- Pork 1.8 lbs (800 g) - (beef shoulder) minced
- Cheddar cheese 8 slices
- Carrots 0.9 cup (100 g)
- Cabbage 3 ½ cups (100 g)
- Mayonnaise 2 spoonfuls
- Ketchup 1 spoonful
- Worcestershire sauce to taste
- Cluster tomatoes 2
- Jalapeno peppers 8 slices - pickled
- Spinach to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Double cheeseburger
To prepare the double cheeseburger, start with the coleslaw: take the cabbage, wash it and remove the central part 1, then use a mandoline to cut it into thin strips 2. Peel the carrots, trim them, then grate them with a coarse grater 3.
In a bowl, pour two tablespoons of mayonnaise and one of ketchup, add the cabbage 4 and carrots. Season with some Worcestershire sauce 5 and a dash of pepper, mix 6 and set aside.
Now take the ground beef: divide it by hand, work each of the 8 balls you will get for a few moments, so the patties don't fall apart during cooking: then form each piece into a burger, place it in a small bowl 8 and place a sheet of parchment paper on top with which you can press it down to a thickness of 0.79 inches (2 cm). Lightly oil a large non-stick pan with oil 9 and heat well.
Season the first two patties on one side with salt and pepper, then place them in the hot pan on the seasoned side and season the other side with salt and pepper as well 10; cook without touching them for about 4 minutes over medium-high heat to form a nice crust on the outside. After about 4 minutes of cooking, flip the burgers 11, wait a couple of minutes, and place a slice of cheddar on each 12.
At this point, lower the heat and cover with a lid 13. As soon as you see the cheddar melt, remove the lid and stack one burger on top of the other 14. You can also briefly heat the two halves of the burger bun in the same pan. Turn off the heat and assemble your double cheeseburger: bun base, cabbage and carrot salad, and the two patties 15.
Finish with two slices of pickled jalapeno peppers, a few leaves of fresh baby spinach 16, and a couple of slices of tomato. Close with the other half of the bun 17 and serve your double cheeseburger hot 18!