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MealDinnerBurgersApplianceCooking StyleHigh-FiberLow-SugarHigh-ProteinKetoUnder 1 HourSpecial OccasionStove TopCast Iron PanFusionWeeknightBBQGame DayGrillLunchUnder 30 MinutesLow-CarbGluten-FreeComfort FoodNorth American

Double Cheeseburger by Chef Erik Anderson

featured in 6 Versatile Burger Recipes Fit For Every Type of Eater

This elevated version of a classic cheeseburger is made with a double patty, American cheese, bacon, and a special sauce. Perfect for any burger lover.

Scott Loitsch
Tasty Team
92% would make again

Under 30 minutes

Double Cheeseburger by Chef Erik Anderson

Under 30 minutes

Ingredients

for 3 servings

  • 1 lb Chuck roll (455 g), cubed
  • 2 slices smoked bacon, chopped
  • 1 tablespoon kosher salt
  • ½ tablespoon toasted black peppercorns
  • 1 tablespoon fresh thyme, chopped
  • 1 clove garlic, thinly sliced
  • ½ cup mayonnaise (120 g)
  • 2 ½ tablespoons ketchup
  • 2 ½ tablespoons pickle relish
  • 1 teaspoon white wine vinegar
  • 1 teaspoon lemon juice
  • salt and pepper, to taste
  • potato roll, lightly toasted
  • iceberg lettuce, shredded
  • tomato, thinly sliced
  • onion, thinly sliced
  • american cheese
  • dill pickle chip

Nutrition Info

  • Calories 571
  • Fat 40g
  • Carbs 3g
  • Fiber 50g
  • Sugar 2g
  • Protein 48g

Estimated values based on one serving size.

Preparation

  1. In a medium bowl, combine cubed chuck roll, salt, black pepper, thyme, and sliced garlic. Stir to coat. Cover and refrigerate to cure overnight.
  2. 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.
  3. 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.)
  4. Lightly mix together the ground meat and then form into six, 3 ounce balls.
  5. 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.
  6. Flip the burgers and continue to cook until the second side just begins to brown. Top with cheese and remove from the skillet.
  7. 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.
  8. Enjoy!
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Double Cheeseburger by Chef Erik Anderson