Description
This Double Cheeseburger features juicy beef patties, fresh toppings, and homemade buns. Perfect for a quick dinner or a delightful weekend meal!
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
Instructions
- Combine the flour, dry milk powder, sugar, salt, and yeast in the bowl of a stand mixer using a dough hook. Mix well.
- Add the eggs, egg yolk, and water, mixing on low speed until a shaggy dough emerges.
- Gradually add the butter, mixing in one tablespoon at a time until fully combined before the next addition.
- Increase the speed to medium-high and knead for 15-20 minutes until the dough becomes smooth and pulls away from the bowl sides.
- Transfer the dough to a greased bowl, shape into a ball, and cover. Let it rise at room temperature for one hour.
- Chill the dough in the refrigerator for at least eight hours, up to 12 hours.
- Divide the dough into six equal portions, roughly 125 grams each.
- Roll each portion into a tight ball using the cup-and-roll technique.
- Arrange dough balls on a parchment-lined baking sheet, use molds if desired, and cover loosely with plastic wrap.
- Let the dough rise until puffy, between one to three hours based on room temperature.
- Preheat the oven to 375°F (190°C) and chill the buns briefly once more before baking.
- Prepare the egg wash by whisking the egg, egg white, and water, then brush this over the buns, adding sesame seeds if you like.
- Bake for 16-18 minutes, until golden and the buns reach an internal temperature of 190°F (88°C).
- Remove from oven and allow to cool completely.
Notes
For best results, chill the dough overnight to improve flavor and texture.
Feel free to customize toppings like pickles or bacon based on personal taste.
These buns can be frozen and reheated for a quick burger night.
Nutrition
- Serving Size: 1 cheeseburger
- Calories: 650
- Sugar: 5g
- Sodium: 1000mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 150mg