A beautiful, juicy, tender, double cheeseburger. I'll share my tips for making the perfect burger (super-easy, no special tools or ingredients).
A brilliant Friday night treat with all the toppings!
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.
📋 What do we need to make the best burgers?
The burger patties are the absolute simplest to make - minced beef, salt and pepper - you don't need anything else!
Go with finely-ground minced beef (regular, good-quality supermarket mince in the packet is fine. I've used Sainbury's, Ocado, Tesco and Morrisons, and they're all good). I sometimes find that minced beef from the butchers is less finely ground, and no-one wants chewy bits or gristle in their burgers. So if you buy from the butchers, ask them to finely grind or double grind it.
It's really important to go with 20% fat minced beef. Don't be tempted with lean 12% fat or extra lean 5% fat beef. You'll end up with dry, chewy burgers. The extra fat in 20% fat beef will not only make the burger more juicy, but it will also add extra flavour, and will help to ensure perfectly browned, slightly crispy edges.
No need to add binders - like egg or breadcrumbs. These will not only effect the flavour of the burger, but they will make the structure 'tighter' or more dense. We want soft tenderness!
🔪 How to make it
Full recipe with detailed steps in the recipe card at the **end of this post.**
- Take the minced beef out of the refrigerator an hour before you want to use it. Like steak, it's better to have minced beef that's closer to room temperature, rather than very cold. This will ensure the inside of the burger is hot at the same time the outside is cooked.
- Form the minced beef into balls and squash flat into patties.
- Sprinkle on salt and pepper right before cooking the burgers. Salt can draw out moisture from the meat and we want to keep that moisture in.
- Place the burgers on a hot griddle that's been brushed with oil, and cook for about 3 minutes, until browned.
- Turn the burgers over and place a slice of cheese on top. Cook for a further 1-3 minutes, until browned on the second side, then remove from the griddle and allow to rest for a couple of minutes.
- Stack the burgers up on toasted brioche buns with lettuce, tomato, onions and burger sauce and serve.
👩🍳PRO TIP Don't use a burger shaper. Just roll the minced beef into a ball, then squash flat - so you have slightly raggedy edges. Using a burger shaper can make your burger mixture too tight/dense.
🍽️ What to serve it with
- Special Burger Sauce
- Homemade Oven Baked Chips
- Parmesan Carrot Fries
- Why not serve it on a homemade Brioche Burger Bun?
You can find the recipe here for my homemade burger sauce (just 3 ingredients).
🍲 More fantastic Burger recipes
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The Ultimate Double Cheeseburger
Ingredients
Burgers:
- 1 tbsp vegetable oil
- 450 g minced (ground) beef - ideally 20% fat
- ½ tsp salt
- ¼ tsp ground black pepper
- 4 slices burger cheese - use regular burger cheese or slices of your favourite cheese
- 2 brioche buns - - toasted
- Large handful curly lettuce - sliced
- 2 large tomatoes - – sliced
- ¼ brown onion - ,peeled and sliced
- 8 tbsp Burger Sauce
INSTRUCTIONS
- Preheat a griddle or large frying pan until hot and brush with the vegetable oil.
- Form the beef mince into 4 patties and sprinkle on both sides with the salt and pepper.
- Place the patties on the griddle and cook, for about 3 minutes, until browned, then turn the burgers over and place a slice of cheese on top of each burger.
- Cook for a further 1-3 minutes, until the burger is cooked through.
- Take the burgers off the griddle when cooked and leave to rest for 2-3 minutes.
- Whilst the burgers are resting, mix the sauce ingredients together and put to one side.
- To assemble the burgers. Place the lettuce on the bottom of two of the burger buns followed by slices of tomato. Add a burger to each bun.
- Top with onion slices and another burger.
- Drizzle over the sauce and place the top of the bun on each burger and serve.
✎ Notes
Nutrition
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Richard Woollacott says
Good simple recipe- thanks once again. I melt the cheese on the burgers by adding an ice cube to the pan after putting the cheese on the burger then put a lid on the pan.
liz Hartland says
Simple recipe with good results. My husband was impressed with the flavour so its the way forward! Homemade every time for us now ;0)
Can I just thank you Nicky for giving me the push I needed to get back into more cooking. I've not had a recipe yet that failed. Happy Days!
Sarah says
Absolutely delicious. The four of us had one burger each rather than a double burger. I’ve thrown my old burger recipe away as this was so much tastier.
Stela says
That is mouth watering! I'll give it a try! But you forgot the dill pickles!
Steph says
I have tried SO many different burger recipes and never been happy. This has absolutely smashed it out the park! So tasty and juicy. Who knew keeping it simple was key? Thanks so much!
Eleanor says
Fab tip about the fat content, my homemade burgers have always been dry and now I know the reason why, thank you. These were so good🍔😋