The Urban Double Cheeseburger
Cook time
Total time
Serves: 3-4
  • 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
  • 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)
  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!
Recipe by The Crepes of Wrath at