This is inspired by the best fast food chain burger in world history... A double patty cheeseburger that achieves perfect balance. There are many "copycat" recipes on the web, but our general burger creation advice is to be cognizant of how the ingredients play together. e.g. If you change out the bun, you may have to adjust your cheese. Even changing the variety of lettuce can dramatically change the end product.
The secret to this double burger is not exotic ingredients, but it is the precision of the thickness/cut of each ingredient. That will ensure both the proper flavor balance, and the actual structure of the sandwich. The requirement for any homemade burger is that you have all of your ingredient "stations" prepared so you can move quickly. Finally, give the buns some love! Good Luck.
Makes 2
Burger Toppings
4x 2.5 oz beef patties (70 % lean chuck) - spread to 3 inch diameter
4 slices of Kraft American Slices Cheese
1 Large Yellow Onion (not sweet)
1 Large Beefsteak Tomato
2 Buns (Sponge dough bread if available, Brioche as option 2)
Handful of roughly Chopped Iceberg Lettuce
(Optional- Pickles)
Pam/Canola Grill spray
Spread (Condiment)
Mayo - 4 Tbsp
Ketchup - 2 Tbsp
Dijon Mustard - 1/2 tsp
Yellow Mustard - 1/2 tsp
Chopped Sweet Pickles - 1 Pickle Slice
Equipment
Cast Iron or Black Steel/non-stick pan for the burger patties
Non Stick Skillet for Toasting the Buns
2 Spatulas (1 for the meat, 1 for the buns)
Tips:
Slice the onion and tomato 1/4 inch thick each, and make sure they’re as close in diameter as the bun (likely the center cut of the tomato and onion). Any imperfection in the cut could cause the toppings to slide, or affect the taste balance.
Refrigerate the Lettuce, Spread, Tomato and Onion after slicing. This will mellow the onion as well.
Have your stations set up for quick assembly and plating. this includes cheese, lids, plates.
Cooking Steps
Salt the burger patties
Set the cast iron/skillet to medium-high. When to temperature, spray it down with pam/canola oil spray and drop in the 4 patties
Warm up the non stick pan to medium, spray the insides of the buns with the pam/canola spray.
After 5 minutes , or when bubbles start to show up on the top of the patty, flip the burgers. Move them around to find different hot spots on the skillet. Adjust heat if required.
If you choose to use a lid to avoid splatter , be careful of steam/water dropping back in the pan.
When the non-stick pan is to temperature, place the buns face down. Cook til golden brown, remove from heat and set aside.
After 3 minutes, add cheese slices to each patty. Fold over one edge so the whole slice sits on top of the burger patty.
After 2 minutes, top 2 of the patties with the buns for another 2 minutes. The other 2 patties will serve as the bottom portion.
Prepare your toppings station.
Assembly
Cover the bottom bun with the spread.
Add 1 tomato slice on top of the bread.
Top the tomato with lettuce
With a spatula, carefully place the bottom burger patties on top of the lettuce.
Add the onion slice on top of the burger patty and cheese.
Top with the 2nd burger patty and then top with the Bun.
Eat immediately, no breaks :)
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