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Double Cheeseburgers

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Prep Time: 24 mins

Cooking Time: 24 mins

Serves: 2

This is such a straight up simple way to make a burger that is gloriously difficult to eat and addictive too…The sauce is tangy and bright, the onions caramelized, the meat seared in cast iron to get a good “crust”. It’s all in the details and choices with a burger. You can break this into 4 single patty burgers and put it on four buns as well…

Ingredients

The onions:

3 large red onions, cut into ½-inch rounds

6 tablespoons Canola oil

Kosher salt

1 tablespoon light brown sugar

1 tablespoon red wine vinegar

The sauce:

1/3-cup ketchup

2 tablespoons mayonnaise

1 tablespoon red wine vinegar

2 teaspoons hot sauce

1 teaspoon coarsely ground black pepper

The burger:

11/2 pounds hamburger meat

2 tablespoons low sodium soy sauce

2 tablespoons dry Sherry

1 tablespoon Worcestershire sauce

8 slices American cheese

Bun and toppings:

2 tablespoons unsalted butter

2 sturdy, seeded (potato) hamburger rolls, halved

4 slices Beefsteak tomato (about ½ inch thick each)

½ head Iceberg lettuce, broken into 4 small “piles”

2 “half sour” pickles, cut into ½ inch thick rounds

Makes 2 double burgers

Instructions

  1. Make the sauce: In a medium bowl, whisk together the ketchup, mayonnaise, vinegar, hot sauce and black pepper. Taste for seasoning.
  2. Make the hamburger mix: In a medium bowl, break up the meat and spread it up on the sides so that the seasoning really permeates the meat. Add the soy sauce, Sherry and Worcestershire. Mix with your hands to make sure all of the flavors get integrated. Do not over mix. The more you “work” the meat, the tougher the burger…Form the meat into four even patties that are about ¾ inch thick.
  3. Cook: Heat a large cast iron skillet and add the remaining oil. When the oil begins to smoke lightly, arrange the burgers in a single layer in the pan. Return the pan to the heat and cook, undisturbed, for about 3 minutes. Turn them a quarter turn and cook for 3 more minutes. Use a metal spatula to flip them on their second side, place two slices of American cheese on each and cook for an additional 3-4 minutes for rare to medium rare. Remove the burgers from the heat. Pour about ¾ of the excess grease from the pan and add the butter. Allow the butter to melt and “soak” up the juices and butter with the bun bottoms.
  4. Assemble the burgers: Arrange the bun “bottoms” on a flat surface. Spoon some of the onion jam on each and top with one of the burgers. Add a tomato slice. Season tomato with salt and pepper. Add a layer of lettuce. Add a generous spoonful of the mayonnaise sauce. Add a layer of pickle slices. Add another burger and another layer of the onions. Follow with more tomato, lettuce, sauce and pickles. Top with the “top” bun.

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