International
Double Hamburgers
A community recipe for Double Hamburgers, adapted from the collaboratively edited Wikibooks Cookbook.
Gather
Ingredients
- 500 g Beef
- As needed Herbs and Spices optional; see suggestions
- As needed Cheese optional; see suggestions
- As needed Lettuce spinach, alfalfa sprouts, tomato, onion etc; optional
- 1 Hamburger Bun Per Burger
Make it
Method
- 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.
Source & rights
Where this recipe comes from
Adapted from “Double Hamburgers” by Wikibooks contributors, revision 4519266, licensed under CC BY-SA 4.0.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.