Double Cheeseburger* Recipe
TWO 40Z PATTIES, AMERICAN CHEESE, HOUSE PICKLES, DUKES MAYONNAISE, CARAMELIZED ONIONS ON A POTATO BUN. - "CLASSIC (MEDIUM RARE) OR "SMASHED (WELL DONE)" -
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Ingredients
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Beef Patties
Cheese & Toppings
Onions (for caramelizing)
Buns & Finish
Method
Onions (for caramelizing)
- 1
Slice onions
Thinly slice yellow onions to yield about 2 cups. Separate into strips so they cook evenly.
- 2
Cook low and slow
Heat a medium skillet over medium-low heat. Add 1 tablespoon unsalted butter and 1 teaspoon olive oil. Add sliced onions and 1/4 teaspoon kosher salt. Cook, stirring every 2–3 minutes, until translucent and beginning to soften, about 10 minutes.
- 3
Brown and deglaze
Increase heat to medium. Add 1/2 teaspoon sugar (optional) to encourage caramelization. Continue cooking, stirring frequently and scraping browned bits from the pan. If bits stick, add 1 teaspoon red wine vinegar or a splash of water to deglaze. Continue until onions are deep golden brown and jammy, about 20–25 more minutes total cooking time. Remove from heat and set aside (about 3/4 cup).
Beef Patties
- 4
Form patties (for Classic / Smash choice)
Divide the ground beef into two 4-oz portions (0.8 lb total divided into 0.4 lb each). Gently form each portion into a loose ball, handling it minimally. For Classic (medium-rare), form into a 3/4"–1" thick patty with a slight indent in the center. For Smashed (well-done), keep as loose balls to smash on the griddle at cook time.
- 5
Preheat griddle or skillet
Heat a heavy skillet or griddle over medium-high heat until very hot. Add 1 tablespoon neutral oil and spread to coat.
- 6
Season
Season both sides of the Classic patties lightly with kosher salt (about 1/2 tsp total between patties) and freshly ground black pepper. For Smash method, season the exposed meat after placing on the griddle.
- 7
Cook Classic (Medium-Rare)
Place pre-formed classic patties on the hot griddle. Cook without moving for 3 minutes. Flip, immediately place two slices of American cheese on each patty, and cook another 2–3 minutes for medium-rare to medium, until cheese is melted and internal temp reaches ~130–140°F. Remove to a plate and tent lightly.
- 8
Cook Smashed (Well Done)
Place beef balls onto the hot griddle and immediately press firmly with a heavy spatula or plancha to flatten thin (about 1/4" thick). Season the exposed surface with salt and pepper. Cook 2 minutes until edges are browned and crispy. Flip, top with two slices of American cheese per patty, and cook 1–2 minutes more until cheese melts and burger is cooked through and crisp (well done). Remove and keep warm.
Buns & Assembly
- 9
Toast buns
Butter cut sides of potato buns with 1 tablespoon unsalted butter total. Toast on the griddle (face-down) until golden-brown, about 30–60 seconds. Remove and set on work surface.
- 10
Build each burger
Spread about 1.5 tablespoons Dukes mayonnaise on the bottom half of each toasted bun. Place one cheeseburger patty on the mayo, top with roughly 3 tablespoons caramelized onions, then a generous sprinkle of house pickles (about 1/4 cup per burger). Place the second cheeseburger patty on top, add a thin smear of mayonnaise to the top bun if desired, and close the sandwich. Serve immediately.
- 11
Serving note
Serve hot with optional fries or chips. For 'Classic' specify medium-rare; for 'Smashed' specify well-done. Estimated internal temps: Classic ~130–140°F, Smashed cooked through and crisp.