Double Hamburgers

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.

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

1. Remove the ground beef from the package and shape by hand into burgers. You should get 4–6 burgers from the listed quantity of beef.
2. If adding optional ingredients, either season the outside or mix into the beef before forming the patties. Overworking the beef will result in mushy meat that won't stick together, so only mix the minimum necessary and do so by hand.
3. Fry or grill the burgers for about 4–5 minutes on each side for burgers that aren't too thick.
4. Let the burger rest for several minutes before serving to let the juices cool down and not burst out at first bite.
5. Ensure your burgers are fully cooked through before serving. If your burgers are quite thick or if you are unsure, you can cut one open to ensure the insides are browned. If the insides are red, there is a chance that the meat is not fully cooked. Alternately, you can insert a meat thermometer into the center of the burger, if the temperature reads less than 71°C (160°F), your burger is undercooked.
6. Serve each burger on a bun (sesame seed usually), optionally with relish, sliced pickles, ketchup, mayonnaise, mustard, ranch dressing, cheese, lettuce, tomatoes and/or onions.

More recipes with beef or ground beef

Adapted from “Double Hamburgers” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.