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5 Best Fast-Food Double Cheese Burgers

5 Best Fast-Food Double Cheese Burgers

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Why have one patty when you can have two?

When you’re in the mood for a fast-food cheeseburger, sometimes one patty just isn’t enough. Thankfully, just about all chains offer a double patty (or a triple, or quadruple…) burger. Here are our five favorites.

#5 5 Guys

The double cheeseburgers at 5 Guys are so popular that if you want just one patty you need to order a “Little Cheeseburger.” They’re a little greasy, but undeniably delicious.

#4 Whataburger

The classic Double Meat Whataburger contains two never-frozen beef patties topped with lettuce, tomatoes, pickles, diced onions, and mustard.

#3 Steak ‘n Shake

The Original Double ‘N Cheese is the most popular burger on the menu at Steak ‘n Shake, and contains two grilled Steakburgers topped with American cheese and your choice of toppings.

#2 Shake Shack

One of the most satisfying burgers out there, the double-patty Shake Shack burger is kicked up by the addition of their famous Shack Sauce.

#1 In-N-Out

The In-N-Out Double Double just might be the most famous fast food burger around, and it’s also the tastiest. Order it “Animal Style” if you’re feeling adventurous, but the way it’s served — two cheese-topped patties separated by a slice of onion, with lettuce, tomato, and spread — is burger perfection.

The Ultimate Double Cheeseburger

A proper meat-fest, this burger is just so good! Served up with a portion of homemade chips and extra special sauce for dipping, it makes a fantastic Friday night treat.

Chef Stephan Schulz epic two-cheese double stack burger recipe for International Burger Day

Chef’s Note: To commemorate International Burger Day (which is May 28th), I treat myself with a double portion of one of my favourite foods. No matter what you like in cheeses, condiments or meats (or even non-meats), everything works nicely together on a burger held between two buns. Easy and quick to make. My two-cheese double stack burger recipe will fill anyone up I think! Maybe you’ll be wanting another…..Enjoy!

Ingredients needed to make the two-cheese double stack burger recipe:
• 1/2 pound Ground beef
• 1/2 pound Ground veal
• 1/2 pound Ground pork
• One egg
• Breadcrumbs
• Fine chopped onions
• Chopped parsley or and dried basil
• Salt and pepper to taste

(This recipe makes 4 double stack burgers)

To prep the buns ingredients:
• Butter
• Brie cheese
• Sliced cheddar cheese
• Iceberg lettuce
• Large tomato

To prep onion ingredients:
• Large slice of sweet onions
• Brown sugar
• Olive Oil

Chef Stephan Schulz’s Epic two-cheese double stack burger recipe you need to try

• In a bowl add the egg, diced onions, two or three stems of the chopped parsley, or a pinch of dried basil.
• Add salt and pepper to taste
• Mix all together
• Break up all the meats by hand and add them into the bowl (half a pound of ground veal, half a pound ground of lean beef, half a pound of ground pork).
• Add a quarter cup of breadcrumbs into bowl with the meat and mix all together.
• Divide the meat into four portions. Ensure that the portions are of equal size and remove air in the meat by pressing it flat with your hands.
• Place the burgers into an oven (hot pan) until brown on each side.
• Place on a baking sheet, once all burgers are done.
• Placed into an oven of 375°F/190°C.
• Once completely cooked to your liking, take burgers out of the oven and place a cheese (Cheddar or a cheese of your liking) onto the burger
• Place the burger patty into the oven until the cheese is nicely melted.

Prepping of the bun:
• Spread butter on both sites and place them in the oven until bun turns brown.
(Note the top of the pan I placed three slices of cheese then placed them back upside down onto the rack until the cheese was melted. When shit is melted take out and set aside.

Prepping of the onions:
• Slice onions
• Place into a frying pan with butter and a little bit of brown sugar, fry on both sites until golden brown and Set aside.
• Assembling burger from the bottom up
• Place the bottom of the bun on the plate
• Add iceberg lettuce
• Add onions
• Add tomato slice
• At your first burger patty with cheddar cheese
• Add second burger patty with brie cheese (you can also use other cheese as you prefer).
• Place the top of your bun on top with the cheese on it to complete your Double-Stack Burger….enjoy!

Make the Perfect Pork Burger

If you are adding other ingredients to make your burger do your best to not over mix it. The more you mix ground pork the harder your burgers will turn out. After you have broken up your ground pork in your bowl, add the other ingredients, distributed as evenly as possible across your meat and gently combine with your hands.

Divide mixture into the number of burgers you need and gently shape into patties. As soon as the patties hold their shape set them aside.

Right before you are going to grill your hamburgers, make a shallow dent or as my husband calls it, a small crater in the middle or center of your burger about a half an inch deep. Essentially, you are making two thumbprints in the middle of your burger, side by side.

Some of the tissue in ground pork shrinks as your burger cooks which is why some homemade burgers tend to lose their flat, even shape. This technique means you will serve up a flat burger, every time.

Once you have brown grill marks on the bottom of your burger, it is time to flip it over. No matter what, do not press down on them. You are just pressing out all of the juices and moisture from the ground meat into your barbecue and your burger will turn out dense and dry.

I remember my mother and father always flipping burgers over and pressing down on them to make them cook faster, and I used to do it too. I now encourage everyone to only flip their burgers over one time only and NEVER press down on them. You will be glad you did!

Making the Texas Toast Double Cheeseburger:

It all starts with the Texas Toast. I didn’t know much about this “toast” until I migrated to Texas and now I just can’t get enough of it thick-sliced bread that tastes like an entire stick of butter has been melted right over top.

And the garlic variation you can find in your grocery store freezer just takes it to the next level. The taste of butter and garlic kick starts your first bite into greatness.

I used Pepper Jack Cheese to add a little kick to go along with the awesome flavors you get from the well-seasoned all-beef patties.

Seasoning the beef patties is probably the most important part and second, would be cooking them to the perfect temperature. I tend to prepare my burger on the medium-well side leaving just a slither of pink down the center.

Tip: Having thin patties can enhance the overall flavor (hello JUICINESS) of each bite so be sure to not make your patty too thick. Instead, stack as many as you want!

Homemade onion rings are typically served on the side, but I figured why not combine everything I love into one bite. Also, I cut the onions fairly thin as to not overpower the cheeseburger. It results in a very crispy and crunchy onion ring that can be stacked perfectly. They are the cherry on top plus they add texture and additional flavor.

And last but definitely not least, please don’t forget about the sauce. After the first bite, it will be the reason your taste buds want more. When you just want a really good burger, give this Texas Toast Double Cheeseburger a try. Enjoy!

Check out my other burger recipes below:

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Put all of these ingredients in a bowl and whisk it together. It&aposs important that all of your ingredients get mixed together very well. You&aposll want to chill your secret sauce covered in the refrigerator. It tastes better on your cheeseburgers that way.

And you may not believe me but this sauce is wonderful. It gives a taste to your cheeseburger or burger that you won&apost soon forget.

Be sure to whisk together the ingredients of your secret sauce very well together.

Who doesn&rsquot love a good burger?!

What sets this particular bacon cheeseburger apart from the rest? I shall tell you, and then you can decide for yourself if you&rsquod like to make this recipe. If you&rsquore drooling by the time you finish reading the description, a smashed burger is definitely for you!

  • Caramelized onions: lend a savory sweetness and finger-licking goodness to the burger
  • Brioche buns toasted in a little bacon fat adds texture and smoky flavor to the bun
  • Melty, melty American cheese&ndasharguably a good burger&rsquos best friend. 2 slices per burger!
  • Perfectly cooked bacon&ndashnot too crispy, but crisp-chewy so it doesn&rsquot shatter when you bite into your burger
  • A burger sauce made to enhance and not hide the flavor of your beef
  • Customizable: once you have the basics down, feel free to pile on your favorite toppings. But please try them at least once just the way the recipe is written.

My Whataburger biases are as follows: 1) I worked there in high school. 2) They named a burger after me, “The Omieburger,” which was double meat, double cheese, grilled onions, lettuce, and ketchup. 3) I still eat there at least once every two weeks. 4) I live in Texas. The Patty Melt is on Texas toast and has an amazing pepper sauce drowning those grilled onions — it really earns its placement on the chain’s “All-Time Favorites” submenu.

You had us at square patties, but you kept us with that perfectly toasted bun and excellent thick fries made to dip in a Frosty.

All-American Cheeseburger Recipe

Without referencing any grievances about the state of ground beef, the key to a perfect cheeseburger comes straight from the butcher. We got ours courtesy of Dickson’s Farmstand Meats, and boy was it beautiful to behold. Neither slimy nor pink, this natural, humanely raised and yet not grass-fed coarsely ground chuck was a fresh, bright glossy red, and an absolute pleasure to handle. Or maybe Jess just really loves raw meat, as demonstrated in our forthcoming “How to Shape Burger Patties.”

The All-American Cheeseburger has certain non-negotiable elements: American cheese is one of them. Rather than unwrap individual singles, get sliced cheese from your nearest deli counter — it tastes better and melts slower and more evenly. Dill pickle chips, sliced red onion and tomato, crisp lettuce leaves, ketchup and mayo are also involved. You can mix even the two condiments together along with some chopped pickles for Thousand Island dressing, a burger favorite, and it’ll still be an All-American Cheeseburger worth Instagramming.

Serve these burgers on homemade buns, for the love of all things sacred. It would be a shame to serve something this beautiful on anything less.

Cultura RM / Brett Stevens / Getty Images

Everyone loves sriracha these days and this burger is filled with it. Sriracha goes right in the burger patty and it goes in the sauce that tops it. Oh, there is also bacon. Did I mention the bacon? Spicy and amazing, this is the burger for any heat lover.