Description

This Double Cheeseburger features two juicy patties made from a blend of ground chuck, brisket, and short rib for incredible flavor. Topped with fresh veggies and a homemade sauce, it’s perfect for a simple weeknight dinner or a weekend barbecue.

Ingredients

Scale

2¾ cup (343.75 gram) all-purpose flour
¼ cup (30 gram) non-fat dry milk powder
2 tablespoon (25 gram) granulated sugar
1½ teaspoon (10 gram) kosher salt
2¼ teaspoon (9 gram) instant yeast
3 large egg
1 large egg yolk
¼ cup (59.15 milliliter) water
10 tablespoon (145 gram) unsalted butter, softened and cut into cubes
1 large egg
1 large egg white
1 tablespoon (15 gram) water
optional sesame seeds, to taste
1½ pound (680.39 gram) ground chuck
¾ pound (340.19 gram) ground brisket
¾ pound (340.19 gram) ground short rib
1 teaspoon (5 gram) kosher salt
1 teaspoon (2 gram) black pepper
2 tablespoon (28 gram) unsalted butter
1 tablespoon (15 gram) neutral oil
2 medium onion (300 gram), thinly sliced
2 english cucumber (600 gram), sliced into ¼-inch rounds
1 cup (236.59 gram) vinegar
1 cup (236.59 gram) water
1–2 tablespoon (12–25 gram) granulated sugar
2 teaspoon (10 gram) kosher salt
2–3 garlic clove, smashed
1 teaspoon (2 gram) whole peppercorn
1 bay leaf
pinch red pepper flakes
½ cup (120 gram) mayonnaise
2 tablespoon (30 gram) ketchup
2 tablespoon (30 gram) dijon mustard
2 tablespoon (20 gram) gherkins, finely chopped
1 tablespoon (15 gram) gherkin brine
½–1 teaspoon (2–5 gram) white vinegar
½ teaspoon (1 gram) garlic powder
½ teaspoon (1 gram) onion powder
¼ teaspoon (½ gram) smoked paprika
black pepper, freshly ground, to taste
pinch kosher salt
2 cup (144 g) iceberg lettuce, shredded
2 roma tomato (240 gram), thinly sliced
¼ cup (40 g) red onion, finely diced
12 slice american cheese

Cook Mode Prevent your screen from going dark

Instructions

Combine flour, dry milk powder, sugar, salt, and yeast in a stand mixer bowl.
Add eggs, egg yolk, and water; mix at low speed to form shaggy dough.
Gradually add butter, one tablespoon at a time, until fully incorporated.
Increase speed to medium-high and knead for 15-20 minutes until smooth and shiny.
Shape dough into a ball and let rise in a greased bowl at room temperature for one hour.
Chill the dough in the refrigerator for at least eight hours, up to 12 hours.
Divide dough into six equal portions, shaping each into a tight ball.
Place dough balls on a parchment-lined baking sheet and let proof until puffy, 1-3 hours.
Preheat oven to 375°F (190°C). Firm up buns in the refrigerator while preheating.
Prepare egg wash with egg, egg white, and water; brush over buns and add sesame seeds if desired.
Bake for 16-18 minutes until golden brown and internal temperature reaches 190°F (88°C).
Cool completely before serving.

Notes

For best results, let the dough chill overnight to enhance flavor.
Feel free to customize toppings with your favorites like pickles or extra cheese.
Buns can be stored in an airtight container for up to three days.

Nutrition

Serving Size: 1 burger
Calories: 650
Sugar: 6g
Sodium: 900mg
Fat: 32g
Saturated Fat: 15g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 34g
Cholesterol: 120mg