Double Hamburgers
Difficulty 2/5 Ingredients 5 Steps 6
A double hamburger is a variant on a sandwich involving a patty of ground meat, usually beef (known in the United Kingdom as a beefburger), or a vegetarian patty. A slice of cheese on the patty makes it a cheeseburger, a common variation in the United States.
Ingredients
- 500 g (1.1 lb) minced (ground) beef
- Herbs and spices (optional; see suggestions)
- Cheese (optional; see suggestions)
- Salad (lettuce, spinach, alfalfa sprouts, tomato, onion etc; optional)
- 1 hamburger bun per burger
Steps
- Remove ground beef from package. Shape by hand into burgers, 4–6 from listed quantity.
- If adding optional ingredients, season outside or mix into beef before forming patties. Mix minimally by hand; overworking makes mushy meat.
- Fry or grill burgers 4–5 minutes per side for burgers that are not too thick.
- Rest several minutes before serving.
- Ensure burgers are cooked through. Cut one open to check insides are browned, or insert meat thermometer in center; under 71°C (160°F) is undercooked.
- Serve on bun (sesame seed usually), optionally with relish, sliced pickles, ketchup, mayonnaise, mustard, ranch dressing, cheese, lettuce, tomatoes and/or onions.
Notes from the original
- Some suggestions for seasonings include garlic, onion flakes or a small onion, soy sauce, worcestershire sauce, mustard, olive oil, cheese, butter and/or 2 tsp of your favorite hot sauce for some kick. The amounts of herbs and/or spices are up to your local taste and meat quality. Depending on the quality of your local beef, for example, you may wish to add some beef stock to improve the flavour. If you add any liquids, mix the ground beef well, then squeeze out the extra juice when forming patties.
- Make sure to let the meat get to room temperature before putting on the grill or in the pan. This will help the burgers cook evenly and fully.
- You can use almost any type of minced (ground) meat to make hamburgers, including pork, chicken, turkey, lamb, bison, venison, ostrich, or even a meat substitute such as Quorn. Some variations of hamburgers call for mixing different types of meat (e.g. ground beef and ground pork).
- Do not add salt until right before you put the patty to cook.
- Mixing ingredients in with the meat is purely optional. You can make a delicious burger by simply shaping patties and seasoning with kosher salt, ground pepper, and if you wish, some garlic powder and/or cayenne.
- Do not overmix the meat! You will wind up with a tough, dense, and dry burger. If you must mix herbs or spices in, do so by hand and be sparing in your mixing. Remember that you can season the outside of the patties if you wish.
Source. Adapted from “Cookbook:Double Hamburgers” by Wikibooks contributors, revision of 2025-06-22, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.