Jettie Rae's Double Cheeseburger Recipe
Recipe information
Make Jettie Rae's Double Cheeseburger in just 1h . brisket/short rib, American cheese, Vidalia onion, pickles, fries
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Ingredients
Burger Patties
Buns & Cheese
Toppings
Fries
Burger Patties
1. Form patties
Divide the brisket/short rib blend into four equal portions (about 4 ounces each). Gently shape each portion into a loose ball, then flatten into 3.5–4 inch discs about 3/4 inch thick. Do not overwork the meat — handle lightly so patties stay tender.
2. Season
Just before cooking, season both sides of each patty with a light sprinkle of coarse kosher salt and freshly ground black pepper (about 1/4 tsp salt and 1/8 tsp pepper per patty).
3. Cook
Heat a heavy skillet or griddle over medium-high heat until very hot. Add the neutral oil and swirl. Place patties on the hot surface, leaving space between them. Cook without moving for 2 to 3 minutes to develop a good crust. Flip once and cook another 90 seconds. For a classic double cheeseburger, after flipping, place one slice of American cheese on each patty during the last 60–90 seconds so it melts. Remove patties to a plate and tent lightly with foil to keep warm.
Buns & Cheese
4. Butter and toast buns
While patties rest, spread softened butter onto the cut faces of each bun. Place buns butter-side down in a separate skillet over medium heat or on the same griddle and toast until golden-brown and slightly crisp, about 1–2 minutes. Keep warm.
5. Assemble double
To make Jettie Rae's Double: place one cheese-topped patty on the bottom bun, then set a second cheese-topped patty on top of the first so you have two stacked patties with cheese between and on top. Top with prepared toppings and the top bun.
Toppings
6. Prep onion
Peel the Vidalia onion and slice into thin rings. If you prefer milder onion, separate rings and soak in ice water for 10 minutes, then drain and pat dry.
7. Make sauce
In a small bowl, combine 1/4 cup mayonnaise with 1 tablespoon yellow mustard and stir until smooth. Spread about 1 tablespoon of this sauce on the bottom bun of each burger (reserve extra for fries or to taste).
8. Add pickles and onion
On top of the sauce-topped bottom bun, arrange 3 dill pickle chips, then a few Vidalia onion rings. Place the stacked double cheeseburger patties on top and finish with the top bun.
Fries
9. Prep potatoes
Peel (optional) and cut russet potatoes into 1/4–3/8 inch matchstick fries. Place cut fries in a large bowl of cold water and soak for at least 20 minutes (or up to 2 hours) to remove excess starch. Drain and pat completely dry with clean kitchen towels or paper towels.
10. Fry
In a heavy pot or deep fryer, heat vegetable oil to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C). Fry the par-cooked fries again in batches for 2–3 minutes until golden and crisp. Drain on paper towels.
11. Season
While hot, season fries with 1 tsp kosher salt and 1/4 tsp freshly ground black pepper, tossing to coat evenly. Serve immediately alongside the burgers.
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