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Cheeseburgers, Single or Double

Two cheeseburgers, one single and one double, stacked with melted cheese and vegetables.
Single and double cheeseburgers with melted cheese and fresh toppings.

Make four cheeseburgers with juicy beef patties, melted cheese, crisp toppings and your choice of sauce. Cook them in a skillet or on the BBQ, and choose single or double patties.

By Cookin' KitchenUpdated

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  • Total: 23 minutes
  • Makes: 4 burgers

Recipe

Cheeseburgers, Single or Double

Make four cheeseburgers with juicy beef patties, melted cheese, crisp toppings and your choice of sauce. Cook them in a skillet or on the BBQ, and choose single or double patties.

Cookin' · https://cookin.club/recipes/cheeseburgers-single-or-double

Prep
10 minutes
Cook
10 minutes
Rest
3 minutes
Total
23 minutes
Makes
4 burgers

Ingredients

4 burgers

For 4 burgers

Single burgers — choose this beef amount for four single burgers

Double burgers — choose this beef amount for four double burgers

Cooking

Burgers

Sauce options

To serve

Equipment

  • Large cast iron skillet
  • Spatula
  • Tray
  • Grill or broiler
  • BBQ

Instructions

Prepare the patties and buns

  1. Step 1: Divide the beef into 4 equal portions, or 8 for double cheeseburgers. Gently roll each portion into a ball, then press it into a round patty slightly wider than the bun to allow for shrinkage. For a 10 cm (4-inch) bun, aim for patties about 12 cm (4.7 inches) wide and 1 cm (0.4 inch) thick.

    A sequence showing a beef patty shaped around a bun and pressed into a flat round with a central dent.

  2. Step 2: Get all the burger ingredients ready. Wait to salt the beef until just before cooking.

  3. Step 3: Heat the grill to high. Place the buns cut-side up on a tray and toast for 3–5 minutes, until light golden. If using a BBQ, place them cut-side down on the grill instead. Set aside.

  4. Step 4: Sprinkle half the salt and pepper over one side of the patties. Flip them and press a dent into the middle of each one, then sprinkle the dented side with the remaining salt and pepper.

    Tip: The dent helps prevent the patties from doming and reduces shrinkage.

Skillet method

  1. Step 5: Heat 1 tablespoon of oil in a large cast iron skillet over high heat until very hot and smoking.

  2. Step 6: Cook 2–4 patties at a time, depending on how many fit in the pan, for 1 1/2 minutes. Press them down lightly with a spatula. Flip the patties and immediately add a slice of cheese to each. Cook for another 1 1/2 minutes, then transfer them to a tray and rest for 3 minutes.

    Beef patties cooking in a skillet, then topped with cheese.

    Tip: Press lightly so the meat juices are not squeezed out.

BBQ method

  1. Step 7: If the BBQ hot plate or grill is well seasoned, no oil is needed. Otherwise, brush it lightly with vegetable or canola oil, or use scrunched-up paper towel. Heat the BBQ on high until very hot and wisps of smoke appear.

  2. Step 8: Cook the patties for 1 1/2 minutes on each side, following the skillet method. Add cheese as soon as you flip them, then rest the patties for 3 minutes. You can also toast the buns cut-side down on the grill for 2–3 minutes.

    Beef patties and cut burger buns cooking on a BBQ grill.

Assemble and serve

  1. Step 9: Spread your chosen sauce over the base of each bun. Layer on the lettuce, tomato, burger patty (or two for a double burger), gherkins and onion. Spread sauce on the bun lid and place it on top.

    A sequence showing toasted buns, sauce and toppings layered into cheeseburgers.

  2. Step 10: Serve with French fries on the side, if desired.

Notes

For single burgers, use the 600 g beef amount; for double burgers, use 1.2 kg. The recipe also suggests a 50/50 brisket-and-chuck blend with 20% fat, or everyday supermarket beef mince.

Soft white buns are suggested, but other bread is fine. American burger cheese is suggested for a classic cheeseburger, though any melting cheese can be used. If you have small gherkins, slice them lengthwise rather than into rounds.

For a large batch, keep the buns and cooked patties warm in a 50°C (122°F) oven while you continue cooking. If using a non-stick pan, avoid heating the oil until smoking hot.

Nutrition per burger

Calories
755 kcal
Fat
51 g
Saturated fat
22 g
Carbohydrates
28 g
Sugar
6 g
Fiber
2 g
Protein
45 g
Sodium
750 mg
Cholesterol
146 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

Make four single or double cheeseburgers with beef patties, melted cheese, lettuce, tomato, gherkins and red onion. Use soft buns around 10 cm (4 inches) wide; if your buns are larger, the patties may be small in comparison.

A hand holding a double cheeseburger with lettuce, tomato, pickles and melted cheese.
A double cheeseburger ready to eat.
A cut double cheeseburger showing beef patties, melted cheese, tomato and sauce.
Cross-section of a double cheeseburger.
Raw ground beef on a plate.
Ground beef for the patties.
A single cheeseburger with lettuce, tomato, pickles, onion and melted cheese.
Single cheeseburger.
A double cheeseburger with two beef patties and melted cheese.
Double cheeseburger.

Choose a skillet or BBQ, then finish each burger with your preferred sauce. The listed options are Special Burger Sauce, tomato chutney, ketchup or mustard. French fries are an optional side.

A cheeseburger served with a generous portion of French fries.
Cheeseburger with French fries.
Packaged burger cheese slices beside loose slices of cheese.
Burger cheese slices.
Soft sesame-seed burger buns, including one cut open.
Soft burger buns for assembling the cheeseburgers.
A plate of lettuce, sliced tomato, red onion and gherkins.
Fresh and pickled burger toppings.
Creamy burger sauce in a metal bowl with a spatula.
Creamy burger sauce.
Red tomato chutney in a jar with a spoon.
Tomato chutney for burgers.

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