A true summertime classic Double American Cheeseburger

Name: Classic American Double Cheeseburger
Cook time: 12 min
Total time: 30 min
Ingredients: 1 lb Ground Beef (80% lean); 1/2 lb White American Cheese (Land O' Lakes (off the block at the deli)); iceberg lettuce; tomatoes (optional); Martin's Potato Rolls; In & Out Burger Sauce; 1 c Mayonnaise (I use Hellman's Real Mayo); 1/4 c Ketchup; 4 Tbls finely diced white or sweet onion; 1/4 c dill pickle relish (make sure it is finely chopped); 1 1/2 tsp granulated sugar; 1 tsp white vinegar; 1/2 tsp yellow mustard; 1/2 tsp paprika; 1 tsp salt

It’s #BurgerMonth again. Every May a whole bunch of bloggers with Kita at #GirlCarnivore at the helm get together and take over the web with their incredible burgers. It’s only fitting that May is National Burger Month. I mean as soon as it hits 60°f around here, it’s considered summertime. Convertible tops are off, pools are open and grills are grillin! We’re all freezing our asses off, but we’ll never fess up to it.

This post is part of a kick-butt burger grill giveaway hosted by #GirlCarnivore but this simple but totally ab-fab burger is all me. This is on the weekly menu no matter what the weather is like.

So here’s the deal with burgers. There are two types of people. The ones who love a big, fat, juicy pub burger that they can barely fit their mouth around or those that prefer the flat, skinny, caramelized burger. I am a fan of the thin patty. This classic summertime double cheeseburger is a combination of things that make it so delicious. The thin, fatty patty of beef paired with the sweet potato roll topped with a double slice of American cheese, crisp iceberg lettuce and the creme-de-la-creme, the perfect burger sauce generously spread over the top.

So let’s break it down, shall we?

The Patty

This is key people. You must use a 80% lean mix. Don’t try to get all healthy and go for a leaner mix. This patty is going to sizzle in its own fat on a griddle, not a grill. Don’t have a griddle? Any cast iron pan will work, but the sides make it a bit tricky to flatten your patty. You can make these ahead and and freeze too. I layer the patties between parchment paper and taken out of the freezer about an hour before use. But, I do find using fresh burger gives the best tasting results.

The Cook

Heat your griddle (or fry pan) to high heat. Immediately before cooking, season your patty with salt and fresh ground pepper. Place your patty on the surface and immediately smash it down with a large, stiff, heavy metal spatula. I use this one. We call it “Old Blue”. And I’m pretty sure my husband loves it more than he loves me. But, let me get back to the smashing. Yes, I said smash. Think Bette Midler in Ruthless People. I know it’s against everything you have ever been told about cooking burgers, but trust me. Let it cook until the top of the patty begins to turn pale pink/gray in spots and the edges look kind of lacy, about a minute or so. Using your spatula, in a swift motion flip burger making sure to get all of the browned “skin”. You don’t want to leave any meat on the pan. Cook for another 45 seconds (*internal temp of 150-155F) and place 2 slices of cheese on the patty and cook for another 30-45 seconds and remove from the pan to the waiting bun.

The Cheese

American. Simple. End of story. Don’t go all gourmet on me here.

The Toppings

Keep it simple. Iceberg lettuce. Not romaine. No fancy schmancy mesclun greens. There’s a place for them, but it ain’t here! Tomato is delish to, if you wish. But then there’s the sauce. This is the king of all burger sauces. I make a batch of this every Sunday and keep it in the fridge. My family puts this shit on everything! Tater tots, steak and cheese and of course, burgers. It’s a copycat In & Out burger sauce, which by the way, I have never had, so I wouldn’t know, but I am in love with this sauce. I always have it on hand at barbecues and it is always a HUGE hit!

The Bun

There is only one choice. Martin’s Famous Sandwich Potato Rolls. They are perfectly squishy and slightly sweet. You can lightly butter and grill them if you wish, but no need. These buns are delicious and perfect as is! Martin’s are a must people. There is no substitute for this bun. So don’t even try.

Listen to me. I’m so very bossy today. But you just gotta trust me on this one. Even though it is simple and traditional, some may say boring (we don’t listen to those people), this will become your favorite way to make a burger.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions.

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Classic American Double Cheeseburger

Course Main Course

Cuisine American

Cook Time 12 minutes

Total Time 30 minutes

Ingredients

1 lb Ground Beef 80% lean
1/2 lb White American Cheese Land O' Lakes (off the block at the deli)
iceberg lettuce
tomatoes optional
Martin's Potato Rolls
In & Out Burger Sauce

Burger Sauce

1 c Mayonnaise I use Hellman's Real Mayo
1/4 c Ketchup
4 Tbls finely diced white or sweet onion
1/4 c dill pickle relish make sure it is finely chopped
1 1/2 tsp granulated sugar
1 tsp white vinegar
1/2 tsp yellow mustard
1/2 tsp paprika
1 tsp salt

Instructions

Sauce

Add all ingredients and stir to blend. Can be used immediately but gets better as it rests

Burger

preheat griddle or cast iron pan on high heat to get a good sear on the burger
Make 4 patties by rolling into large balls then flatten slightly.
Generously season both sides with salt and pepper
Place on the griddle/pan and flatten to about a 1/2" with a large, heavy metal spatula. Do not touch until ready to flip! This is important!
When burger turns gray and lacy on the edges, about 2-3 minutes quickly flip the patty making sure you scrape the pan good to grab the seared meat. You don't want any meat to stick to the cooking surface.
Cook another 1-2 minutes or so then place 2 slices of American cheese on top of the patty. Let sit for 1 minute then remove burger to a serving platter
Use 1 1/2 bun if you want a double burger. Bun then burger then toppings then bottom bun then burger then toppings then top bun. You get the picture. Or, you can just use one whole bun and one patty or even 2 patties and one bun. Whatever tickles your fancy.

Recipe Notes

In & Out Burger Sauce is from The Food Hacker who is clearly a man after my own heart because his burger recipe looks a lot like mine. And on a side note, I think I would like to try an In & Out Burger.

A huge thanks to the #BurgerMonth sponsors for the Ultimate Burger Grilling Giveaway: Cabot Cheese, Char-Griller Grills, Crow Canyon Home, Porter Road, Melissas Produce, Red Duck, Spiceology, & Western BBQ