Double Pork Double Cheese Burgers Recipes

DOUBLE CHEESEBURGER

Steps:

• Preheat a skillet over medium heat. Lightly toast both halves of the hamburger bun, cut sides down, 2 to 3 minutes. Set aside.
• Separate beef into 2 portions and form each into a thin patty slightly larger than the bun. Lightly salt each patty and cook on one side for 2 to 3 minutes. Flip patties over and immediately place two slices of American cheese on each one. Cook until meat has reached desired doneness, 2 to 3 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Assemble the double cheeseburger in the following order: bottom bun, dressing, tomato, lettuce, beef patty with cheese, onion, beef patty with cheese, and top bun.

DOUBLE PORK, DOUBLE CHEESE BURGERS

Steps:

• In a skillet, cook the bacon over moderate heat, stirring until cooked through, about 3 minutes.
• Transfer the bacon to paper towels to drain and let cool.
• In a large bowl, mix the bacon with the ground pork, garlic, thyme, salt and pepper.
• Shape into four 1-inch-thick patties.
• Light a grill.
• Drizzle the onion slices with olive oil and grill over moderately high heat until lightly charred, about 2 minutes per side.
• Transfer to a platter.
• Brush the cut sides of the buns with the melted butter and grill, cut sides down, until toasted, about 1 minute.
• Turn and grill for 30 seconds longer.
• Transfer the buns to the platter.
• Grill the burgers until charred outside and cooked through, about 5 minutes per side.
• Arrange 2 Camembert slices and a Gorgonzola slice on each burger and cook until the cheese is melted, 1 minute.
• On the bottom halves of the buns, layer the arugula, tomato, burgers and grilled onion.
• Close the burgers and serve.
• *The burgers can be refrigerated overnight. Bring to room temperature before grilling.

THE BIG DOUBLE CHEESEBURGER & SECRET SAUCE

Steps:

• Tip the onions into a small bowl and pour over boiling water from the kettle until just covered. Leave to cool. Put all the sauce ingredients in another small bowl, then add 1 tbsp of the cooled onion water and mix until everything is evenly combined. Set aside.
• Halve two of the burger buns, then cut a thick slice from the middles of the other two buns. Toast or grill the middle slices on both sides and the other buns only on the cut sides, then set aside. Heat the oven to 100C/80C fan/gas 2.
• Divide the mince into four loose piles and season. Heat ¼ tbsp of the oil in a heavy frying pan or skillet over a high heat and put one of the piles of beef in the pan. Working quickly, cover with a square of baking parchment and carefully use a second pan to press the beef patties down - be careful of the heat and rising steam as you do this. Keep the patties pressed down for about 10 seconds, then remove the weight and the paper, and leave the burger to cook for 2 mins more. Turn the patties and press down using a spatula, cooking for another 1 min. Transfer to a tray and keep warm in the oven while you cook the other burgers in the same way.
• When all the patties are cooked, it's time to assemble the burgers. Spread some sauce over the bun bases, scatter with onions, then add lettuce, followed by a cheese slice, then a patty, a few gherkin slices and a middle slice of toasted bun. Spread over more sauce, then add more onions, lettuce, another patty and the bun tops. Serve with the oven fries and extra sauce on the side, if you like.