Jettie Rae's Double Cheeseburger Recipe
brisket/short rib, American cheese, Vidalia onion, pickles, fries
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Ingredients
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Burger Patties
Buns & Cheese
Toppings
Fries
Method
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
- 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
- 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.