The Big Double Cheeseburger Secret Sauce Recipes

Steps:

• In a medium bowl, combine cubed chuck roll, salt, black pepper, thyme, and sliced garlic. Stir to coat. Cover and refrigerate to cure overnight.
• Prepare the sauce: in a small mixing bowl, combine the mayonnaise, ketchup, relish, vinegar, lemon juice, salt, and pepper. Whisk together. Refrigerate to bring flavors together.
• Using a stand mixer fitted with meat grinder attachment, grind the cured meat, layering in pieces of chopped bacon throughout. (Ensure the meat and grinder attachments are very cold before grinding! Recommended that you place it in the freezer for a few minutes just before using.)
• Lightly mix together the ground meat and then form into six, 3 ounce balls.
• To a hot, oiled, cast iron skillet, over medium/high heat - add the balls and allow to cook slightly. Using two spatulas layered on top of one another, press down on the burger to form into thin patties. Continue to cook until the underside has browned and caramelized.
• Flip the burgers and continue to cook until the second side just begins to brown. Top with cheese and remove from the skillet.
• To assemble: Spread the burger sauce onto both halves of a toasted potato bun. On the bottom bun, layer lettuce, tomato, and a sprinkle of salt. Add one burger patty, thinly sliced onions, then the second burger patty. Place 4 pickles onto the top bun and place on top of the burger.
• Enjoy!

Steps:

• For the special sauce: Stir together the mayonnaise, ketchup, mustard, relish and Worcestershire in a medium bowl. Set aside.
• For the double cheeseburgers: Prepare a grill for cooking over medium-high heat.
• Divide the ground beef into 12 equal portions. Roll each portion into a ball, then flatten it into a thin, 4-inch-diameter patty. Lightly sprinkle the patties with salt and pepper. Grill on one side until about halfway cooked, about 3 minutes. Flip the patties, sprinkle the other side with salt and pepper, top each with a slice of cheese and continue to cook until the patties are cooked through and the cheese has begun to melt, 1 to 2 minutes more.
• Build each burger on a bun with 2 patties, tomato, lettuce, onion and a generous slathering of special sauce.

Steps:

• Tip the onions into a small bowl and pour over boiling water from the kettle until just covered. Leave to cool. Put all the sauce ingredients in another small bowl, then add 1 tbsp of the cooled onion water and mix until everything is evenly combined. Set aside.
• Halve two of the burger buns, then cut a thick slice from the middles of the other two buns. Toast or grill the middle slices on both sides and the other buns only on the cut sides, then set aside. Heat the oven to 100C/80C fan/gas 2.
• Divide the mince into four loose piles and season. Heat ¼ tbsp of the oil in a heavy frying pan or skillet over a high heat and put one of the piles of beef in the pan. Working quickly, cover with a square of baking parchment and carefully use a second pan to press the beef patties down - be careful of the heat and rising steam as you do this. Keep the patties pressed down for about 10 seconds, then remove the weight and the paper, and leave the burger to cook for 2 mins more. Turn the patties and press down using a spatula, cooking for another 1 min. Transfer to a tray and keep warm in the oven while you cook the other burgers in the same way.
• When all the patties are cooked, it's time to assemble the burgers. Spread some sauce over the bun bases, scatter with onions, then add lettuce, followed by a cheese slice, then a patty, a few gherkin slices and a middle slice of toasted bun. Spread over more sauce, then add more onions, lettuce, another patty and the bun tops. Serve with the oven fries and extra sauce on the side, if you like.

Steps:

• Heat a large cast-iron skillet over medium-high heat. Add the butter. When it foams, add the bread, cut-side down, and toast until golden brown, about 2 minutes. Transfer the bread to a platter.
• Sprinkle the beef with salt and pepper and mix it in, using your hands. Shape the ground beef into four patties. Flatten the patties between sheets of wax paper to a 3/8-inch thickness. (The patties will be 1 1/2 times larger than your palms; it's ok if the edges look ragged, since the burgers shrink up a bit while cooking.)
• Wipe the skillet lightly with vegetable oil using a paper towel. Add the patties to the skillet and cook on the first side for 3 minutes. Flip, season again, and cook for 2 minutes. Top each patty with a slice of American cheese and cook 1 minute more.
• Smear the toasted buns on both sides with some of Nancy's Special Sauce. Stack a burger patty on top of each bun, add a slice of onion, then top with a second patty, followed by the pickles, tomatoes and lettuce. Cover with the top buns and eat with a napkin!
• In a bowl, stir together the mayonnaise, ketchup, mustard, relish, Sriracha and vinegar until well-combined.