Double Cheeseburger For A Crowd Recipe By Tasty

DOUBLE CHEESEBURGER BY CHEF ERIK ANDERSON RECIPE BY TASTY

Steps:

• In a medium bowl, combine cubed chuck roll, salt, black pepper, thyme, and sliced garlic. Stir to coat. Cover and refrigerate to cure overnight.
• Prepare the sauce: in a small mixing bowl, combine the mayonnaise, ketchup, relish, vinegar, lemon juice, salt, and pepper. Whisk together. Refrigerate to bring flavors together.
• Using a stand mixer fitted with meat grinder attachment, grind the cured meat, layering in pieces of chopped bacon throughout. (Ensure the meat and grinder attachments are very cold before grinding! Recommended that you place it in the freezer for a few minutes just before using.)
• Lightly mix together the ground meat and then form into six, 3 ounce balls.
• To a hot, oiled, cast iron skillet, over medium/high heat - add the balls and allow to cook slightly. Using two spatulas layered on top of one another, press down on the burger to form into thin patties. Continue to cook until the underside has browned and caramelized.
• Flip the burgers and continue to cook until the second side just begins to brown. Top with cheese and remove from the skillet.
• To assemble: Spread the burger sauce onto both halves of a toasted potato bun. On the bottom bun, layer lettuce, tomato, and a sprinkle of salt. Add one burger patty, thinly sliced onions, then the second burger patty. Place 4 pickles onto the top bun and place on top of the burger.
• Enjoy!

DOUBLE CHEESEBURGER

Steps:

• Preheat a skillet over medium heat. Lightly toast both halves of the hamburger bun, cut sides down, 2 to 3 minutes. Set aside.
• Separate beef into 2 portions and form each into a thin patty slightly larger than the bun. Lightly salt each patty and cook on one side for 2 to 3 minutes. Flip patties over and immediately place two slices of American cheese on each one. Cook until meat has reached desired doneness, 2 to 3 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Assemble the double cheeseburger in the following order: bottom bun, dressing, tomato, lettuce, beef patty with cheese, onion, beef patty with cheese, and top bun.

IMPOSSIBLY EASY CHEESEBURGER PIE (CROWD SIZE)

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook beef, onion and salt over medium-high heat, stirring frequently, until beef is brown; drain. Spread in dish. Top evenly with frozen mixed vegetables.
• In medium bowl, stir Bisquick mix, milk and eggs with wire whisk until blended. Pour into baking dish.
• Bake 30 minutes. Sprinkle evenly with cheese; bake 10 minutes longer or until knife inserted in center comes out clean. Cut into squares.

DOUBLE CHEESEBURGER FOR A CROWD RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• In a medium 8-inch (20-cm) cast-iron skillet, press down half of the ground beef with a spatula to mold into a patty. Season with salt and pepper.
• Place the cast-iron skillet over medium-high heat and sear the patty until browned, about 4 minutes on each side.
• Remove the patty from the skillet and set aside. Repeat with remaining beef.
• Return the pan to low heat and add the onion. Cook, stirring occasionally, until the onion is caramelized, about 20 minutes.
• Add the garlic and spinach, stirring until the spinach is cooked down, about 5 minutes.
• Lay one sheet of puff pastry on a baking sheet and top with 1 patty.
• Layer 4 slices of cheese over the patty, then top with the caramelized onion mixture.
• Top with the remaining 4 slices of cheese and the other patty.
• Cover with the other sheet of puff pastry.
• Trim the edges of the pastry with a knife and discard.
• Crimp the edges of the pastry, then press with a fork to seal.
• Brush the top and sides of the pastry with the beaten egg and sprinkle with sesame seeds.
• Bake for 30 minutes, or until the pastry is golden brown and cooked through.
• Slice and serve with additional toppings of your choice.
• Enjoy!

DOUBLE CHEESEBURGER

Steps:

• Heat a grill pan over medium-high heat until lightly smoking. Oil the pan and saute the onions with a pinch of salt until browned, about 4 minutes. Turn the heat to medium and cover the onions to steam for an additional 2 minutes. Remove from the heat.
• Roll two 4-ounce balls of meat and flatten into patties. Sprinkle with salt and garlic powder and brush with mustard. Flip the patties and repeat.
• Turn the heat back to medium-high and when slightly smoking, coat with olive oil. Grill the patties until browned, about 1 1/2 minutes per side. Meanwhile, toast the roll on the unused side of the pan for about 2 minutes. Lay 2 pickles on top of the patties and cover each with a slice of cheese. Cover the patties melt the cheese.
• Spread ketchup on the top of the roll. On the bottom of the roll, stack both patties and top with potato chips.

THE BIG DOUBLE CHEESEBURGER & SECRET SAUCE

Steps:

• Tip the onions into a small bowl and pour over boiling water from the kettle until just covered. Leave to cool. Put all the sauce ingredients in another small bowl, then add 1 tbsp of the cooled onion water and mix until everything is evenly combined. Set aside.
• Halve two of the burger buns, then cut a thick slice from the middles of the other two buns. Toast or grill the middle slices on both sides and the other buns only on the cut sides, then set aside. Heat the oven to 100C/80C fan/gas 2.
• Divide the mince into four loose piles and season. Heat ¼ tbsp of the oil in a heavy frying pan or skillet over a high heat and put one of the piles of beef in the pan. Working quickly, cover with a square of baking parchment and carefully use a second pan to press the beef patties down - be careful of the heat and rising steam as you do this. Keep the patties pressed down for about 10 seconds, then remove the weight and the paper, and leave the burger to cook for 2 mins more. Turn the patties and press down using a spatula, cooking for another 1 min. Transfer to a tray and keep warm in the oven while you cook the other burgers in the same way.
• When all the patties are cooked, it's time to assemble the burgers. Spread some sauce over the bun bases, scatter with onions, then add lettuce, followed by a cheese slice, then a patty, a few gherkin slices and a middle slice of toasted bun. Spread over more sauce, then add more onions, lettuce, another patty and the bun tops. Serve with the oven fries and extra sauce on the side, if you like.

PORTILLO'S DOUBLE CHEESEBURGER COPYCAT RECIPE

Steps:

• separate the meat into two 1/3 lb portions and roll them into balls. Place one ball between two sheets of wax paper and press with a medium pot until the patty is about 1/4 inch thick (it should be about 6-7 inches in diameter. Repeat for the second patty.
• Preheat the grill and gently place the patties on the grill. Set to low and cover. This should only take about 2-3 minutes on one side and 2 on the other. Each grill is different so keep your eye on it.
• Meanwhile coat each side of the kaiser bun lightly with butter and warm it on the stovetop or in a cool part of the grill just until the inside begins to crisp up.
• Coat each side of the bun with half the mayo and half the ketchup. When the meat is cooked, layer the burger like this: Bottom bun, one slice, american cheese, first patty, second slice of american cheese, second patty, lettuce leaf, 4 large pickle chips, one slice of tomato (or two if the tomato doesn't cover the whole burger), one slice of red onion, top bun.

CHEESEBURGER MACARONI FOR A CROWD

Steps:

• Combine crushed tomatoes and water in pot and bring to a boil; add macaroni and stir. Meanwhile rinse frozen veggies under hot water to thaw, drain and add to pot along with ground beef; stir.
• In a small bowl combine milk and cheese packet stirring until there are no lumps; stir into pot.
• Break cheese slices into small pieces and melt on top of mixture and then stir.
• This will become very thick as the macaroni absorbs all the liquid, feel free to add more water for a soupier consistency (or tomato juice to avoid a watery flavor).