Homemade Double Patty Cheeseburger

Sink your teeth into this ultimate double patty cheeseburger. Featuring a juicy blend of ground pork and beef, melted cheddar, and fresh toppings layered on a toasted sesame bun.

Ingredients

• 250 g ground pork
• 250 g ground beef
• 0.25 onion
• 30 g mayonnaise
• 30 g breadcrumbs
• 5 g salt
• to taste black pepper
• 1 handful curly parsley
• 2 cloves garlic
• 1 tbsp olive oil
• 4 slices cheddar cheese
• 2 sesame seed burger buns
• to taste burger sauce
• 1 handful lettuce
• 2 slices tomato
• 2 slices onion

Instructions

1. 1Combine the Ground Meats

   

   In a large glass bowl, combine 250g of ground pork and 250g of ground beef. Use a silicone spatula to mix the two types of meat together thoroughly until they are well combined.

   Tip: Mixing the pork and beef creates a balanced flavor profile and the perfect ratio of fat for a juicy burger.
2. 2Add Aromatics

   

   Take approximately a quarter of an onion and grate it directly into the meat mixture using a hand grater. The finely grated onion incorporates easily, adding essential moisture and richness to the patties.

   Tip: Grating the onion ensures it blends seamlessly into the meat without leaving large, crunchy chunks.
3. 3Add Binder and Moisture

   

   Add 30g of mayonnaise and 30g of breadcrumbs to the bowl with the meat and onions. These ingredients are crucial as they help lock in the juices, ensuring the patties remain succulent during cooking.

   Tip: Dont skip the breadcrumbs; they act as a binder that prevents the burgers from becoming too dense.
4. 4Season the Mixture

   

   Evenly sprinkle 5g of salt and a dash of freshly ground black pepper over the meat mixture. Continue to mix the ingredients together until the meat becomes sticky and you can see fine strands forming.

   Tip: Mixing until the meat feels sticky is key to creating a cohesive patty that holds its shape during cooking.
5. 5Portion the Meat

   

   Using your spatula, divide the seasoned meat mixture into four equal portions. This ensures that each burger patty will cook evenly and reach the same level of doneness.

   Tip: For the most uniform results, use a kitchen scale to weigh each portion so they are exactly the same size.
6. 6Shape the Patties

   

   Take one portion of the meat mixture and toss it back and forth between your gloved hands. This motion helps to remove any trapped air pockets, creating a denser, more uniform texture for your burger.

   Tip: Tossing the meat helps prevent the patty from cracking or falling apart while it is on the grill or in the pan.
7. 7Prepare the herbs

   

   Take the fresh curly parsley and finely chop it using a sharp chefs knife. This fresh garnish will add a bright, herbaceous note to the rich, cheesy burger patties.

   Tip: Roll the parsley leaves into a tight ball before chopping to make the process faster and more uniform.
8. 8Crush the garlic

   

   Take two cloves of garlic and crush them firmly using the flat side of your knife. Crushing the garlic rather than mincing it releases its essential oils while allowing it to infuse the cooking oil without burning as easily.

   Tip: A quick crush is all you need to release the flavor; keeping the cloves slightly intact prevents them from disappearing into the pan too quickly.
9. 9Sear the patties

   

   Heat olive oil in a pan over medium-high heat. Carefully place your prepared patties into the hot oil and add the crushed garlic cloves into the center of the pan to infuse the oil with aromatic flavor as the meat sears.

   Tip: Ensure the oil is shimmering but not smoking before adding the patties to achieve a perfect golden-brown crust.
10. 10Melt the cheese

    

    Once the patties have been flipped and are nearly cooked through, generously sprinkle shredded cheddar cheese over the top of each patty. Covering the pan for the final minute will help the cheese melt into a smooth, gooey layer.

    Tip: Using a lid helps trap the heat and steam, ensuring the cheese melts evenly without overcooking the meat.
11. 11Garnish the Patties

    

    Sprinkle the freshly chopped parsley over the melted cheese on each patty while they are still in the pan. The residual heat will slightly wilt the parsley, releasing its aroma before you assemble the burgers.

    Tip: Add the parsley right at the end to maintain its vibrant green color and fresh flavor profile.

Storage & Reheating

Burn It Off

Frequently Asked Questions