Double Double Recipe

Roast confit

Preheat the oven to 300°F (150°C). In a small ovenproof dish, combine halved tomatoes, 2 tbs extra-virgin olive oil, sliced garlic, thyme (or oregano), 1/4 tsp kosher salt and 1/8 tsp red pepper flakes. Toss to coat evenly. Roast in the oven for 25–30 minutes until the tomatoes are softened, beginning to blister and the garlic is fragrant. Remove from the oven and let cool slightly; keep the oil and juices — you'll use them on the burger.

Slow-cook onions

Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-low heat. Add the thinly sliced onions and 1/4 tsp kosher salt. Cook, stirring occasionally, for 20–30 minutes until the onions are deeply golden and soft. Sprinkle 1/2 tsp sugar over the onions about halfway through to help caramelization. In the last 2 minutes, stir in 1 tsp balsamic vinegar to deglaze and deepen flavor. Remove from heat and set aside.

Form and cook patties

Divide 1 lb ground beef into four thin, equal patties (about 4 oz / 115 g each) slightly larger than the buns; press a shallow dimple in each center. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Heat a heavy skillet or griddle over medium-high until very hot. Add 1 tbs butter if using. Cook the patties 2–3 minutes on the first side until well-browned, flip, then immediately top each patty with a slice of cheddar. Cook another 1.5–2 minutes for medium (cook longer for more done). If your stovetop is very hot, reduce times slightly. Remove patties to rest briefly; keep cheese-melted on top.

Toast buns

Spread 1 tbs softened butter across the cut faces of the 2 buns. Toast cut-side down on the skillet or griddle over medium heat for 1–2 minutes until golden.

Assemble burgers

If using, spread 1 tsp mayonnaise on each bun bottom. Place one cheddar-topped patty on each bottom bun, then immediately add a generous spoonful (about 2 tbs) of roasted tomato confit with some oil and juices, then a heaping 1/4 cup caramelized onions (split between burgers), then the second cheddar-topped patty stacked on top. Top the stack with a small handful (about 1/2 cup total split) of fresh arugula, then place the bun tops. Press gently to compact slightly and serve.

Serve the Double Double immediately while patties are hot and cheese is melty. Optionally, pass extra roasted tomato confit on the side for spoons of flavor, or a little extra arugula for brightness.