Double Decker Burger Food

DOUBLE-DECKER BURGERS

Steps:

• In a large bowl, combine the eggs, onion, worcestershire sauce, salt and pepper. Crumble beef over mixture and mix well. Shape into 12 thin patties. Broil 4 inches from the heat for 7-8 minutes on each side or until no longer pink.
• In a small bowl, combine the cheese, mayonnaise, mustard and relish; mix well. Spoon 2 tablespoons on each burger. Return to the broiler just unil cheese softens. Serve on buns with lettuce, onion and tomato.

DOUBLE-DECKER BURGER

Steps:

• Heat grill to medium-high heat.
• Melt butter in large nonstick skillet on medium heat. Add eggs, 1 at a time, leaving spaces between eggs; cook 1 min. or until outer edges of whites are opaque. Cover; cook on medium-low heat 4 to 6 min. or until whites are completely set and yolks are cooked to desired doneness.
• Meanwhile, shape meat into 8 (1/4-inch-thick) patties. Grill 2 to 3 min. on each side or until done. Top with cheese; grill 1 min. or until melted.
• Stack 2 cheeseburgers on bottom half of each roll. Top with remaining ingredients; cover with tops of rolls.

TRIPLE DECKER BURGERS WITH ROASTED VEGETABLES AND CHEESE SAUCE

Steps:

• Roast the vegetables: Preheat the oven to 375 degrees F.
• In the bowl of a food processor, pulse the carrots, celery and onions into small pieces, 12 to 15 times. Stir in the canola oil and season with salt. Spread the vegetables in a thin layer on a baking sheet, place in the center of the oven and roast until caramelized and tender, 12 to 15 minutes. Remove the baking sheet from the oven and let cool.
• For the cheese sauce: In a medium pot, simmer the cream over medium heat. Whisk in the mustard, soy, hot sauce and garlic. Sprinkle in the cheeses so they don't clump as they melt. Whisk until the cheese is melted and the sauce is smooth. Keep warm.
• For the burgers: In a medium bowl, break up the meat and spread it up on the sides. Sprinkle liberally with salt and pepper. Divide the meat into 12 portions and roll each into a ball. Place the meatballs on a clean surface and gently flatten them into small 1/2-inch patties.
• Heat a griddle or 2 large heavy-bottomed or cast-iron skillets and add half the canola oil to each. When the oil begins to smoke lightly, add the patties in a single layer and cook over high heat, using a metal spatula to flatten and "smash" slightly, for 2 minutes. Flip them on their second side, adding additional oil as needed, and press down again to smash and brown them, 2 to 3 minutes more.
• Stir the chopped pickles, pickle juice and ketchup into the roasted vegetables. Place a patty on each roll bottom. Spoon some roasted vegetable mix on each. Top with a little cheese sauce. Repeat this layering two times more. Pour over the remaining cheese sauce and red onion slices and top with the roll tops.

SMASH BURGERS WITH THE WORKS

Steps:

• For the BBQ honey-mustard: Stir together the mayonnaise, barbecue sauce, honey and mustard in a small bowl. Season with salt and pepper.
• For the Miss Brown's burger sauce: Stir together the mayonnaise, ketchup, relish, sugar and vinegar in a small bowl. Season with salt and pepper. Cover both sauces and refrigerate until ready to use.
• For the burgers: Shape the beef into 8 balls, about 3 ounces each. Heat a griddle or large cast-iron skillet over medium-high heat until hot. Add the butter and let melt. Sprinkle the beef with salt and pepper. Place the beef balls, in batches if necessary, on the hot griddle and smash into flat discs with a burger press. (Smash each for about 10 seconds.) Repeat until all the burgers are smashed.
• Cook for 2 minutes, then turn. Sprinkle the patties with a little more salt and pepper and smash again with the press. Cook until the patties are caramelized and browned, 1 to 2 minutes longer. Add the cheese and let stand until melted. Remove the patties from the griddle.
• To assemble, spread the sauces on the tops and bottoms of the buns. Top with shredded lettuce, 2 meat patties, red onions, pickles and bacon, if using, and more sauce if you like it saucy. Place the remaining buns on top and serve.

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.

DOUBLE-DECKER BURGERS

Steps:

• In a large bowl, combine the eggs, onion, Worcestershire sauce, salt and pepper. Crumble beef over mixture and mix well. Shape into 12 thin patties. Broil 4 in. from the heat for 7-8 minutes on each side or until no longer pink. , In a small bowl, combine the cheese, mayonnaise, mustard and relish; mix well. Spoon 2 tablespoons on each burger. Return to the broiler just until cheese softens. Serve on buns with lettuce, onion and tomato.