Bad-ass double cheeseburgers

Ingredients

• 400 gminced beef
• 1jalapeño pepper
• 150 gCheddar cheese
• to tastesalt and black pepper
• 4 round slicesstreaky bacon
• to tasteolive oil
• 6 tbspmayonnaise
• 1 tspSriracha
• 2Italian bread rolls
• 1white onion
• to tastelettuce

Instructions

1. 1

   Prepare the cheese

   Halve the jalapeño, remove the seeds and membranes if you like, then finely chop it. Use a cheese knife to cut 12 slices from the Cheddar and grate the rest.

2. 2

   Shape the burgers

   Gently mix the minced beef with the jalapeño, grated cheese and a little pepper; do not knead it. Shape into four burgers, place a bacon slice on each and cover and chill for 1 hour.

3. 3

   Toast and mix

   Toast the rolls in the oven. Stir the mayonnaise and Sriracha together.

4. 4

   Slice the onion

   Cut the onion into thin rings.

5. 5

   Heat the pan

   Preheat a griddle or large frying pan until hot and brush it with olive oil. Put the burgers in with the bacon side facing down.

6. 6

   Brown the burgers

   Season with salt and cook, turning to brown all sides, until medium-done, about 3 minutes.

7. 7

   Melt the cheese

   Lay the Cheddar slices over the burgers and let them soften slightly as the burgers cook.

8. 8

   Dress the rolls

   Cut the rolls in half and spread them with the sauce, then add lettuce.

9. 9

   Build and serve

   Place two burgers on each roll and top with the raw onion rings.

10. 10

    Enjoy

    Serve straight away.

What is a double cheeseburger?

A double cheeseburger stacks two beef patties with cheese in a bun, a familiar American-style diner and fast-food classic. This version puts chopped jalapeño and grated Cheddar inside the patties, then adds more sliced cheese on top.

The bacon, crisp lettuce, raw onion and spicy mayonnaise bring salty, fresh and tangy contrasts to its rich, generously sized filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1490 calories, 66g protein, 58g carbs, 105g fat.

Beef and Cheddar provide much of the protein, while the rolls supply most of the carbohydrates. Beef, cheese, bacon, mayonnaise and oil contribute much of the fat; serve with a generous salad or extra lettuce to balance the rich burger.

Build flavour into the patties

Jalapeño: Removing the seeds and membranes can temper its heat; leave some in if you prefer a fierier burger.

Cheddar: Grated cheese distributes through the meat, while slices on top provide a distinct melting layer.

Gentle mixing: Combine the beef just until the ingredients are spread through it. Avoid compacting the mixture, which can make the patties dense.

Chill before cooking

The recipe calls for covering the shaped patties and chilling them for 1 hour. This helps them hold their shape when they go into the hot pan.

That resting time is longer than the stated 20-minute total time, so allow for the extra hour if following the method as written.

Watch the heat and doneness

Hot pan: Preheat the griddle or frying pan before adding the burgers so their surfaces brown rather than slowly turning grey.

Bacon side down: Start with the bacon against the pan, as directed, and turn the patties to brown them all over.

Medium: The source method gives about 3 minutes for browning and medium doneness but does not specify a cooking temperature. Ground beef can carry harmful bacteria, so use a food thermometer and follow local food-safety guidance.

Get the buns ready

Toasting: Toast the rolls in the oven before assembling so they are warm and less likely to soften quickly under the sauce.

Sauce and greens: Spread the Sriracha mayonnaise over the cut sides and add lettuce before stacking the burgers.

Finish: Keep the onion raw and slice it thinly, as in the recipe, for a crisp, sharp topping.

Serve with something fresh

These are substantial burgers, so a crisp green salad or crunchy slaw makes a fresh counterpoint. If you want a more classic burger plate, serve them with chips or wedges.

The patties are already rich with beef, cheese and bacon; a tangy dressing or pickled vegetables can add a bright contrast.

Recipe notes & tips

• Keep the jalapeño seeds if you want more heat.
• Grate the Cheddar finely so it distributes evenly through the beef.
• Mix the patties gently rather than kneading the meat.
• Let the griddle become properly hot before adding the burgers.
• Toast the rolls shortly before serving for the best texture.

Variations

• More heat: Leave some jalapeño seeds in the patties.
• Milder sauce: Use less Sriracha in the mayonnaise.
• Extra crunch: Add sliced pickles alongside the lettuce.
• Different cheese: Swap the Cheddar slices for another good-melting cheese.
• Smoky finish: Use smoked streaky bacon instead of unsmoked.

Common mistakes to avoid

• Overworking the beef: Mixing or kneading too much can make the patties dense; stop as soon as the ingredients are combined.
• Skipping the chill: Warm patties may be harder to handle; cover and chill them for the recipe's 1 hour.
• Starting in a cool pan: The burgers may cook without browning; heat the pan first.
• Crowding the pan: Patties can be difficult to turn when packed in; cook in batches if needed.
• Adding the cheese too early: It may melt away before the patties are ready; add the slices towards the end.

How to store

Refrigerate cooked patties and toppings separately in airtight containers and use within 3 days. Reheat the patties until piping hot; assemble with freshly prepared lettuce and onion, and toast the rolls again if desired.

Frequently asked questions