I’ve had quite an exciting weekend so far, and it only gets better since Kramer and I both get to enjoy the day off of work today! We plan on going to a neighbor’s barbecue later, and maybe off to the Williamsburg Waterfront to enjoy the fireworks, assuming that the cloud go away soon. For now, though, I want to share with you these double cheeseburgers. I say that they are the urban double cheeseburger because, well, I don’t have a grill. I know, it’s sad, isn’t it? Unfortunately, we only have a tiny balcony in our Brooklyn apartment, where a grill would hardly fit, let alone be safe. The charcoal would certainly fall off onto the balcony below me, and the smoke would billow up and destroy the balcony of the apartment above me. Oh well, what can you do? Make burgers indoors, of course! Kramer and I went down to our favorite store, Whisk, and picked up this double burner cast iron griddle so that we could, among other things, make some burgers in our apartment. Any griddle or large skillet will do, of course, but this one is large, so we can get it all cooked at once without burning down our place.
These burgers really have it all. Beef, pork, and veal – you heard me right! I wanted to kind of go all out to make up for the fact that these wouldn’t have the classic charcoal taste to them. I also made bacon, caramelized some onions, aged cheddar cheese, sliced up tomato, avocado, and red onion, and went out and got some melt-in-your-mouth brioche buns. We’ve made our own brioche buns in the past, and if you have the time, I highly recommend giving those buns a try yourself, but today, we just wanted to eat some burgers. I made them nice and thin so that we could make them into double cheeseburgers, because there’s nothing quite like biting into a double, is there? These are certainly some giant burgers, but they are so delicious and one-of-a-kind, that I have a feeling you’ll be making the urban cheeseburger more than once this summer and even into winter.
Your ingredients. I also made some fresh corn to go with the burgers.
To caramelize your onions, place your sliced onions in a pan with about a tablespoon of butter. Cook over medium heat for 20-25 minutes, until well browned, stirring often.
Combine your meat, garlic, mustard, Worcestershire sauce, and spices.
Mix it all together until well combined, but don’t overwork it.
Form the meat into thin patties – you should get about 6 thin, but large, patties in total.
Prepare your toppings – I like to use tomato, red onion, and avocado. Slice everything thinly and set aside until you’re ready to use them.
I had to have some bacon for my burgers, too. I laid these slices out on a cooling rack placed on a lined baking sheet, and baked them at 400 degrees F for 18-20 minutes, until crisp. You can also use the stove-top method if you prefer, I just like to do it this way because it frees up some counter space.
Toast your buns before you start cooking the burgers. You can also toast them in the oven if you had it on to make the bacon, but I like to use my cast iron griddle.
Get your stove-top griddle or large pan going over high heat, and add the burgers. Cook for about 2 minutes on each side, or less, since they are so thin. Add some cheese right before they’re ready to come off.
Stack two patties on top of each other and pile on the toppings!
Nothing’s better than that.
- ½ pound ground beef
- ½ pound ground pork
- ½ pound ground veal
- 6 cloves garlic, finely minced
- 2 tablespoons Worcestershire sauce
- 2 tablespoons country dijon mustard (or another grainy mustard)
- 2 teaspoons dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon fennel seeds
- ½ teaspoon ground mustard
- ¼ teaspoon red pepper flakes
- 1 yellow onion, sliced thinly
- 1 tablespoon unsalted butter
- sliced cheese (cheddar, pepper jack, Swiss, etc.)
- 8 slices of bacon, cooked until crisp
- 1 ripe avocado, sliced thinly
- 1 tomato, sliced thinly
- ¼ red onion, sliced thinly
- 6-8 leaves of lettuce
- mustard, hot sauce, etc.
- 3-4 large brioche hamburger buns (or any other bun)
- First, you want to get your caramelized onions started, as they will take the longest. Slice your onion thinly, and place in a pan with a tablespoon of unsalted butter. Cook over medium heat, stirring frequently, for 20-25 minutes, until well browned and caramelized.
- Combine the beef, pork, and veal with all of the other burger ingredients. Mix until just combined, but not too mushy. Form the meat into 6-8 large, but thin, patties. Heat your double burner griddle or large pan over high heat, and before cooking your burgers, toast your buns. When they are toasted, set aside.
- Spray your double burner griddle or large pan with non-stick spray, then place the burgers on top of the hot griddle. Cook on each side for about 2 minutes or less, since they are so thin, until cooked through. When almost ready, place a slice or two of your preferred cheese on top so that it will melt a bit before serving.
- Place two patties on each burger bun, and top with your toppings of choice: caramelized onions, tomato, red onion, bacon, avocado, lettuce, mustard, etc. Dig in!