Description
This Double Cheeseburger pack irresistible flavor with juicy beef, melty American cheese, and fresh toppings. Ideal for a quick dinner or casual get-together, it’s a delightful homemade treat everyone will adore.
Ingredients
Scale
- 2¾ cup (343.75 gram) all-purpose flour
- ¼ cup (30 gram) non-fat dry milk powder
- 2 tablespoon (25 gram) granulated sugar
- 1½ teaspoon (10 gram) kosher salt
- 2¼ teaspoon (9 gram) instant yeast
- 3 large egg
- 1 large egg yolk
- ¼ cup (59.15 milliliter) water
- 10 tablespoon (145 gram) unsalted butter, softened and cut into cubes
- 1 large egg
- 1 large egg white
- 1 tablespoon (15 gram) water
- optional sesame seeds, to taste
- 1½ pound (680.39 gram) ground chuck
- ¾ pound (340.19 gram) ground brisket
- ¾ pound (340.19 gram) ground short rib
- 1 teaspoon (5 gram) kosher salt
- 1 teaspoon (2 gram) black pepper
- 2 tablespoon (28 gram) unsalted butter
- 1 tablespoon (15 gram) neutral oil
- 2 medium onion (300 gram), thinly sliced
- 2 english cucumber (600 gram), sliced into ¼-inch rounds
- 1 cup (236.59 gram) vinegar
- 1 cup (236.59 gram) water
- 1–2 tablespoon (12–25 gram) granulated sugar
- 2 teaspoon (10 gram) kosher salt
- 2–3 garlic clove, smashed
- 1 teaspoon (2 gram) whole peppercorn
- 1 bay leaf
- pinch red pepper flakes
- ½ cup (120 gram) mayonnaise
- 2 tablespoon (30 gram) ketchup
- 2 tablespoon (30 gram) dijon mustard
- 2 tablespoon (20 gram) gherkins, finely chopped
- 1 tablespoon (15 gram) gherkin brine
- ½–1 teaspoon (2–5 gram) white vinegar
- ½ teaspoon (1 gram) garlic powder
- ½ teaspoon (1 gram) onion powder
- ¼ teaspoon (½ gram) smoked paprika
- black pepper, freshly ground, to taste
- pinch kosher salt
- 2 cup (144 g) iceberg lettuce, shredded
- 2 roma tomato (240 gram), thinly sliced
- ¼ cup (40 g) red onion, finely diced
- 12 slice american cheese
Instructions
- In a stand mixer, mix flour, dry milk, sugar, salt, and yeast until combined.
- Add eggs, egg yolk, and water. Mix on low until a shaggy dough forms.
- While mixing on low, gradually add butter, ensuring each tablespoon is fully incorporated before adding the next.
- Increase speed to medium-high and knead for 15-20 minutes until the dough is smooth and pulls from the bowl's sides.
- Transfer dough to a greased bowl and cover, letting it rise at room temperature for one hour.
- Chill dough in the refrigerator for at least 8 or up to 12 hours.
- Divide dough into 6 equal portions, about 125 grams each.
- Shape each portion into a tight ball using the cup-and-roll method for tension.
- Place dough balls on a parchment-lined baking sheet, covering loosely with plastic wrap.
- Allow buns to proof until puffy, about 1-3 hours based on room temperature.
- Preheat oven to 375°F (190°C) and chill buns briefly for firmness.
- Whisk egg, egg white, and water for the egg wash and brush over buns. Sprinkle sesame seeds if desired.
- Bake for 16-18 minutes until golden brown and internal temperature reaches 190°F (88°C).
- Let cool completely after baking.
Notes
For extra flavor, consider adding grilled onions or crispy bacon as toppings.
Feel free to customize the toppings according to your preference – avocado, jalapenos, or pickles work great!
Store any leftover buns in an airtight container to keep them soft.
Nutrition
- Serving Size: 1 burger
- Calories: 650
- Sugar: 5g
- Sodium: 1200mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg