Summary: Two coarse-ground beef patties, two slices of American cheese, and a proper toasted sesame bun. This is the double cheeseburger done right – juicy, cheesy, and unapologetically indulgent. Ready in 30 minutes. Serves 6.
Made this recipe? Share your result with the community.
Category: American Beef, American US Cuisine
Success rate: not rated yet % of users mastered this recipe
Quick overview
- Dish: Double Cheese Cheeseburger
- Category: American Beef, American US Cuisine
- Cuisine: American
- Main ingredient: 80/20 ground beef chuck, 1.2 kg (2.6 lbs)
- Guide: The Ultimate Cheeseburger Guide (American Edition)
- Total time: 30 minutes (15 min prep + 15 min cooking)
- Difficulty: Easy
- Servings: 6 (Portion weight: 340 g / 12 oz)
- Key technique: Smash burger technique, pan-searing
- Preparation types: Pan-frying, grilling
- Dietary info & allergens: Contains gluten, milk, egg, mustard.
- Suitable for: Weekend treat, family meal, casual entertaining
- Nutritional values (per serving): 810 kcal, Protein: 52 g, Fat: 52 g, Carbohydrates: 32 g
- Storage: 2 days in fridge, 2 months in freezer
- Pairing: Lager, Zinfandel, root beer
- In short: Two patties, two slices of cheese, double the satisfaction.
- Last updated: 13 September 2026
WAGUU says: “A double cheeseburger is not just a bigger burger. It’s a different experience – more crust, more cheese, more everything.”
Key facts
| Prep time: | 15 minutes |
| Cook time: | 15 minutes |
| Temperature: | Cast iron skillet on high heat |
| Servings: | 6 |
In a nutshell
A double cheeseburger with two coarse-ground beef patties and two slices of American cheese. More crust, more cheese, more flavor.
Ingredients
Base servings: 6 servings • Portion weight: 340 g / 12 oz
| Ingredient | Amount | Quality |
|---|---|---|
| 80/20 ground beef chuck | 1200 g | Coarse ground, fresh |
| American cheese slices | 12 slices | Room temperature |
| Sesame seed buns | 6 pieces | Fresh, split |
| Unsalted butter | 30 g | For toasting buns |
| Kosher salt | 12 g | For seasoning |
| Black peppercorns, freshly ground | 6 g | Coarse grind |
| Iceberg lettuce | 12 leaves | Crisp, washed, dried |
| Beefsteak tomatoes | 2 pieces | Ripe, sliced 1 cm thick |
| Red onion | 1 piece | Thinly sliced |
| Dill pickles | 12 pieces | Sliced lengthwise |
| Mayonnaise | 120 g | Good quality |
| Ketchup | 60 g | For burger sauce |
| Dijon mustard | 15 g | For burger sauce |
Why you’ll love this recipe
- Double the indulgence: Two patties, two slices of cheese – this is the ultimate treat.
- Still simple: Same technique as a classic cheeseburger, just doubled up.
- Impressive: Looks and tastes like something from a proper burger joint.
Success guaranteed: If you can make a single cheeseburger, you can make a double. The principles are identical.
Recipe overview
Prep: 15 min | Cook: 15 min | Difficulty: Easy | Servings: 6 | Type: Main dish | Origin: American
Detailed method
Total progress: 0 % done
Phase 1: Preparing the burger sauce – 3 min
Equipment: Small bowl, spoon
1. Mix 120 g mayonnaise, 60 g ketchup, and 15 g Dijon mustard in a small bowl until smooth. Season with a pinch of kosher salt and a few grinds of black pepper. Taste and adjust. Set aside.
VKB: The sauce is smooth, pale pink, and holds its shape on a spoon.
Before you move on:
Don’t overmix the sauce. If it’s too thick, add a teaspoon of water. If it’s too thin, add a little more mayonnaise.
Phase 2: Forming the beef balls – 6 min
Equipment: Baking sheet lined with parchment paper, digital scale
2. Divide the 1.2 kg ground beef into 12 equal portions (100 g / 3.5 oz each). Gently shape each into a loose ball – do not compact the meat. Place on the lined baking sheet and refrigerate while you prepare the buns.
VKB: Beef balls are uniform, loosely packed, and hold together but are not compressed.
Before you move on:
For a double cheeseburger, thinner patties are better. They cook faster and stack more neatly.
Phase 3: Toasting the buns – 2 min
Equipment: Cast iron skillet, spatula
3. Place a large cast iron skillet over medium heat. Add 15 g of unsalted butter. Once melted, place the split buns cut-side down in the skillet. Toast for 1–2 minutes until golden brown. Remove and set aside. Repeat with remaining butter and buns.
VKB: Buns are golden brown on the cut side, with a slight crispness.
Before you move on:
Don’t walk away while toasting the buns – they can burn in seconds. Keep an eye on them and adjust the heat if needed.
Phase 4: Smashing and searing the patties – 6 min
Equipment: Cast iron skillet, sturdy metal spatula, parchment paper, kitchen paper
4. Wipe the skillet clean with kitchen paper. Place over high heat and let it get smoking hot – this takes 3–4 minutes. Place 6 beef balls in the skillet – don’t overcrowd. Immediately press each down firmly with a sturdy metal spatula (use parchment paper between spatula and beef to prevent sticking) for 10 seconds. Season generously with kosher salt and black pepper. Sear for 1.5 minutes without moving them. Flip once, season the other side, and sear for another 1.5 minutes. Remove and rest on a warm plate. Repeat with the remaining 6 beef balls.
VKB: Patties are thin with lacy, crispy edges and a deep brown crust on both sides.
Before you move on:
Never press down on the patties after the initial smash. Pressing squeezes out the juices and makes the burger dry.
Phase 5: Melting the cheese – 2 min
Equipment: Cast iron skillet, lid or metal bowl
5. Return 6 patties to the skillet over low heat. Place a slice of American cheese on each patty. Cover the skillet with a lid or an inverted metal bowl to trap the steam. The cheese will melt and drape over the patty. Remove and rest for 2 minutes. Repeat with the remaining 6 patties.
VKB: Cheese is fully melted, glossy, and covers the top of each patty.
Before you move on:
Don’t leave the cheese on for too long – it can split and become greasy. One minute with the lid on is usually enough.
Phase 6: Assembling the burger – 3 min
Equipment: None
6. Spread a generous tablespoon of burger sauce on the bottom half of each toasted bun. Add lettuce, tomato, and red onion. Place the first patty with cheese on top. Add a second patty with cheese on top of the first. Add 2 pickle slices per burger. Spread more sauce on the top bun and place it on top. Press gently. Serve immediately.
VKB: The burger holds together when pressed. Both patties are visible, cheese is melted between them and on top.
Equipment needed
| Item | Ideal size | Alternative | Risk |
|---|---|---|---|
| Cast iron skillet | 12-inch (30 cm) | Heavy stainless steel skillet | Thin skillet won’t hold heat – poor sear |
| Sturdy metal spatula | Wide, flat blade | Burger press | Thin spatula will bend during smashing |
| Digital scale | 0.1 oz / 1 g precision | Kitchen scale | Inaccurate portions affect cooking time |
Shopping list
Nutritional profile
Values per 1 serving (without sides). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 238 kcal | 810 kcal | 4860 kcal |
| Fat | 15.3 g | 52 g | 312 g |
| of which saturates | 7.4 g | 25 g | 150 g |
| Carbohydrates | 9.4 g | 32 g | 192 g |
| of which sugars | 2.6 g | 9 g | 54 g |
| Protein | 15.3 g | 52 g | 312 g |
| Salt | 0.9 g | 3.0 g | 18 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Profi standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: For a true double cheeseburger, use two thin patties rather than one thick one. More surface area means more crust.
- Tip 2: Place the cheese between the two patties as well as on top. It acts as a glue and keeps everything together.
- Tip 3: Let the assembled burger rest for 1 minute before eating. This allows the cheese to set slightly and the juices to redistribute.
- Tip 4: Serve on a warm plate. A cold plate will cool the burger too quickly.
Scientific background
Two thin patties sear faster and develop more crust than one thick patty. The increased surface area means more Maillard reaction, which creates more flavor compounds. The cheese between the patties melts and acts as a barrier, preventing the bottom patty from steaming the top one.
Fine Dining – Professional techniques
- Plate composition: Serve on a slate tile with a small bowl of burger sauce and a few extra pickles on the side.
- Texture contrasts: The double patty creates more crust, which contrasts with the soft bun and melted cheese.
- Temperature contrast: Serve with a cold pickled onion or a crisp side salad.
- Aromatic additions: A few drops of truffle oil on the top patty before adding cheese.
Sensory radar
- Appearance: Tall, imposing burger with two visible patties and melted cheese oozing between them.
- Aroma: Intense beef, toasted sesame, rich melted American cheese.
- Taste: Deeply savory, rich, with tang from the sauce and pickles.
- Texture: Double the crust, double the juiciness, soft bun.
Pairing
- BEER: Double IPA or imperial stout – big beers for a big burger.
- WINE: Cabernet Sauvignon or Zinfandel – bold reds that can handle the richness.
- NON-ALCOHOLIC: Root beer or a thick vanilla milkshake.
Different preparation variations
- Grilled: Cook on a barbecue for a smoky char. Use a grill basket if the patties are thin.
- Smash burger style: Press the patties flat with a spatula immediately after placing in the skillet. This creates a lacy, crispy edge.
Allergens and dietary information
Contains: Gluten, milk, egg, mustard • Gluten: Contains (from buns) • Not suitable for: Gluten-free, dairy-free, egg-free diets
Suitable for
Weekend treat, family meal, casual entertaining, special occasion
Substitution catalogue
- Ground beef: Ground turkey or chicken (add oil to the skillet), plant-based ground beef for vegan version
- American cheese: Sharp Cheddar, Swiss, Gruyère, vegan cheese
- Sesame seed buns: Brioche buns, gluten-free buns, lettuce wraps
- Mayonnaise: Greek yogurt, vegan mayo
FAQ
Can I use one thick patty instead of two thin ones?
Yes, but the result will be different. Two thin patties give more crust and a better cheese-to-meat ratio.
How do I stop the burger from falling apart?
The cheese between the patties acts as glue. Make sure it’s properly melted. Also, don’t overfill the bun.
What is the best cheese for a double cheeseburger?
American cheese is the classic choice – it melts beautifully. Sharp Cheddar, Swiss, or Gruyère also work well.
Can I make this recipe ahead of time?
You can form the beef balls up to 24 hours in advance and keep them in the fridge. Bring to room temperature before cooking.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Cook the patties in batches. Keep cooked patties warm in a low oven (200°F / 100°C) while you cook the rest. • 10+ people: Consider making smaller patties (75 g / 2.6 oz each) and serving them as sliders. You can also cook the patties on a large griddle or barbecue.
Sides and serving
- Homemade Fries – Crispy, golden, and fluffy inside (not part of the recipe)
- Onion Rings – Crispy battered onion rings (not part of the recipe)
Serving: Serve the burger immediately on a wooden board or plate. Add a side of fries or onion rings. Provide extra sauce and pickles on the side.
Storage and reheating
Fridge: 2 days • Freezer: 2 months (patties only) • Reheating: Reheat patties in a hot skillet for 1–2 minutes per side. Buns can be refreshed in a toaster or oven.
Other recipe variations
Guide: The Ultimate Cheeseburger Guide (American Edition)
Other recipes you might like
Why WAGUU?
Recipes on WAGUU are checked for accuracy of ingredients, methods, and nutritional values.
Photo gallery
Community photos: Cook it, photograph it, and share your result.
You can upload photos in the comments below or send them by email.
Filmed a video of this recipe? Post a link to YouTube, YouTube Shorts, TikTok, Instagram Reels, Facebook Reels, Pinterest, Vimeo or X (Twitter) in the comments – we’ll feature it and help promote you and your content.
Most common mistakes
- Using thick patties – Thick patties won’t cook through before the outside burns. Keep them thin.
- Overloading the bun – Too many toppings make the burger impossible to eat. Stick to the essentials.
- Not resting the patties – Rest for 2 minutes before assembling. This allows the juices to redistribute.
- Skipping the cheese between patties – This cheese acts as glue and adds flavor. Don’t skip it.