Name: The Big Double Cheeseburger & Secret Sauce Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 small onion, finely chopped; 100g mayonnaise; 1 tbsp American mustard; large pinch garlic granules; large pinch onion granules; ¼ tsp smoked paprika; 1 tbsp white wine vinegar; 1 tsp pickle relish or finely chopped gherkin; 4 sesame-topped burger buns; 300g steak mince; 1 tbsp sunflower oil, divided; small wedge of iceberg lettuce, finely shredded; 2 slices mild cheddar or burger cheese; 1 gherkin, sliced lengthways; oven fries, to serve

Ingredients

1 small onion, finely chopped

4 sesame-topped burger buns

300g steak mince

1 tbsp sunflower oil

Small wedge of iceberg lettuce, finely shredded

2 slices mild cheddar or burger cheese

1 gherkin, sliced lengthways

Oven fries, to serve

100g mayonnaise

1 tbsp American mustard

Large pinch garlic granules

Large pinch onion granules

¼ tsp smoked paprika

1 tbsp white wine vinegar

1 tsp pickle relish or finely chopped gherkin

Instructions

Step 1: Place the chopped onions in a small bowl and pour boiling water over them until just covered. Leave to cool.

Step 2: In another small bowl, combine the mayonnaise, American mustard, garlic granules, onion granules, smoked paprika, white wine vinegar, pickle relish, and 1 tablespoon of the cooled onion water. Mix well to make the secret sauce, then set aside.

Step 3: Halve two of the burger buns, then cut a thick slice from the middle of the remaining two buns. Toast or grill the middle slices on both sides and the other buns only on the cut sides, then set aside.

Step 4: Preheat the oven to 100°C (80°C fan)/gas mark 2 to keep cooked patties warm.

Step 5: Divide the mince into four loose piles and season them.

Step 6: Heat ¼ tablespoon sunflower oil in a heavy frying pan over high heat. Place one pile of beef in the pan and quickly cover with a square of baking parchment. Press down firmly using a second pan for about 10 seconds to flatten the patty.

Step 7: Remove the press and parchment, then cook the patty for 2 minutes more. Flip the patty, press down again with a spatula, and cook for another minute.

Step 8: Transfer the cooked patty to a tray in the warm oven. Repeat the cooking process for the remaining patties.

Step 9: To assemble, spread some secret sauce over the bun bases. Scatter over some onions and add shredded lettuce, a slice of cheese, a cooked patty, a few gherkin slices, and then the toasted middle bun slice.

Step 10: Spread more sauce on the middle bun slice, add more onions and lettuce, then another patty. Top with the remaining bun tops.

Step 11: Serve the big double cheeseburgers with oven fries and extra secret sauce on the side if desired.

Tips & Variations

If you can’t find pickle relish, create a substitute by mixing finely chopped gherkins with a bit of their pickling liquid for a similar tangy flavor.

Pressing the patties ensures a uniform shape and a crispy exterior, so don’t skip this step for that authentic burger texture.

For extra flavor, try adding a dash of smoked paprika or cayenne pepper to the mince before cooking.

FAQs

What’s the best way to keep the burger patties juicy?

Using steak mince with a good fat content and cooking the patties quickly over high heat helps retain their moisture. Pressing the patties, as described, creates a nice sear, locking in juices without overcooking.

Can I use other types of cheese for this burger?

Yes, you can substitute mild cheddar with other cheeses like American cheese, Monterey Jack, or even pepper jack for a little spice. Choose a cheese that melts well for the classic cheeseburger experience.