Ingredients
(for 2 double burgers):
For the burgers:
400g ground beef (rump, chuck, or blend of meats with about 20% fat)
Salt to taste
Black pepper to taste
1 teaspoon Worcestershire sauce (optional, for extra flavor)
For the sandwich:
4 slices of hamburger bun (with or without sesame seeds)
4 slices of cheddar cheese (or mozzarella, prato, or whatever you prefer)
4 slices of bacon (optional)
Iceberg or curly lettuce (2 leaves)
Sliced tomato (4 slices)
Thinly sliced red onion (optional)
Mayonnaise, ketchup, and mustard to taste
Pickles (optional, 4-6 slices)
Preparation
Preparing the burgers: Divide the ground beef into 4 portions of about 100g each. each (for 2 double burgers).
Shape each portion into a disc (about 1.5 cm thick). Avoid over-compressing to maintain juiciness.
Season both sides of each burger with salt, black pepper, and, if using, Worcestershire sauce.
Refrigerate for 10-15 minutes to firm up.
Cooking the bacon (if using)
: In a skillet, fry the bacon slices over medium heat until crispy (about 2-3 minutes per side). Set aside on paper towels.
Grilling the burgers:
Heat a griddle or skillet (preferably cast iron) over medium-high heat. Add a drizzle of oil if desired.
Place the burgers on the hot griddle and cook for about 3-4 minutes per side for medium-rare (or longer if you prefer them well-done).
In the last 30 seconds, add a slice of cheese to each burger to melt.
Toast the buns:
On the same griddle or in a skillet, lightly toast the insides of the buns until golden brown (1-2 minutes).
Assembling the double burger:
Spread mayonnaise (or other sauce of your choice) on the inside of the bottom bun.
Add a lettuce leaf, followed by tomato slices and, if using, onion and pickles.
Add the first cheeseburger, then 2 slices of bacon (if using).
Place the second cheeseburger on top.
Finish with more sauce (ketchup, mustard, or mayonnaise) on the inside of the top bun and close the sandwich.
Serve:
Serve immediately with sides such as fries, onion rings, or salad.
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