The Urban Double Cheeseburger

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.


The Urban Double Cheeseburger
Your ingredients. I also made some fresh corn to go with the burgers.

The Urban Double Cheeseburger
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.

The Urban Double CheeseburgerThe Urban Double Cheeseburger
Almost there!

The Urban Double Cheeseburger
Combine your meat, garlic, mustard, Worcestershire sauce, and spices.

The Urban Double Cheeseburger
Mix it all together until well combined, but don’t overwork it.

The Urban Double Cheeseburger
Form the meat into thin patties – you should get about 6 thin, but large, patties in total.

The Urban Double Cheeseburger
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.

The Urban Double Cheeseburger
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.

The Urban Double Cheeseburger
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.

The Urban Double CheeseburgerThe Urban Double Cheeseburger
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.

The Urban Double Cheeseburger
Stack two patties on top of each other and pile on the toppings!

The Urban Double CheeseburgerThe Urban Double Cheeseburger
Nothing’s better than that.

The Urban Double Cheeseburger
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
Burgers
  • 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
Caramelized Onions
  • 1 yellow onion, sliced thinly
  • 1 tablespoon unsalted butter
Serving
  • 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)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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!

 

15 Responses

  1. Tanvi says:

    These look fantastic! I love that you used so many different types of meat, and also the addition of fennel. That’s one of my favorite things when eating italian sausage and I feel like that sweetish-anise like burt of flavor would be delightful in a burger.

    • Sydney says:

      @Tanvi: I agree 100%! I love fennel.

      @Rachael: I have in the past – they’re great! I should put one on my site this summer!

      @Anthony: It definitely is a Dagwood! Stupid apartments – don’t they realize how important a grill is? ;)

      @Lauren: I’m glad to see I’m not alone!

      @Jane: I love spending time in there – I don’t love how much money I spend, though!

  2. Rachael says:

    Yum! I’d probably switch out the veal for lamb but otherwise these are amazing. Homemade cheeseburgers really are the best. Now – I have been trying to tackle the stuffed burger (or Juicy Lucy) – have you attempted those?

  3. Anthony says:

    That’s the “Dagwood sandwich” of burgers! :)

    They look very tasty, and I like the idea of adding fennel. I’m going to have to get one of those cast-iron grill pans; my apartment complex won’t allow balcony barbecues, so one of those would be perfect.

    Have a fun 4th!

  4. My husband would go crazy over that burger! We don’t have a real grill either so this would be a great option.

  5. Jane M says:

    Well we do have a grill – but after watching so many DINERS DRIVE INS AND DIVES, I see the juiciest burgers are cooking on a flat top griddle which I have! I think burgers taste so much better cooked inside – so you should have no worries about not having a grill :)! Well at least for burgers. Yours look very very good indeedy! Now I want to buy that cute paper you have. I’m in luck too, as 2 years ago our little town has a new kitchen shop that sells all that fun stuff as well!

  6. Laura L. says:

    Would it be wrong to say I would love one of these for breakfast? I’m drooling.

    • Sydney says:

      @Laura L: Throw a fried egg on top and you’ve got a perfect breakfast! ;)

      @Chris: Sounds like a great holiday weekend – that is a fantastic rib recipe!

      @Ashley: Thank you!

  7. I have to say, for burgers not cooked on the grill, those look amazing! And I’m glad you went with avocado as a topping. Some people make a face at me when I suggest it, but nothing goes better on a burger than the combo of bacon and avocado. Salty and smooth. Yum.

    For our 4th we didn’t do anything fancy with our burgers, just store prepared. But we did make ribs that were pretty tasty. Other than that, I cooked little and ate lots. :)

  8. Ashley says:

    These look amazing, I for sure need to give them a try :)

  9. Boy do these look great, I can almost taste them now, I want it so bad and it is 6 am here. !! This would make one mouth watering burger. Thanks for the recipe.

  10. I made this for Taste Test Thursday, and let me say, these burgers are fantastic. I grilled outside instead of on a griddle inside, but otherwise followed the recipe exact. My favorite topping was bacon(!) , avocado, lettuce, tomato. Thanks for a great post Sydney!

  11. […] your relish sit for a bit so that the flavors develop, cook up your burgers – I opted for the urban variety, seeing as how I live in a backyard-less Brooklyn […]

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